For this iteration of my brown ale series, I am looking to emphasize nutty flavors. I will use Victory in place of C40 and put in at 15%, highest recommended amount for brown ales. Also, I lowered the Chocolate malt amount to decrease the chocolate flavor and lower the color. I swapped out the Imperial Darkness yeast to drop the tangy flavor that it imparts, using the cleaner American Ale II from Wyeast.
Grain choices are: Northwest Pale Ale for base malt/color/flavor, Victory malt for flavor/color, Carastan35 for color/flavor, Chocolate Malt for flavor
Hop choices are: All Willamette to emphasize malts, dropping the whirlpool addition as I don't have leftover hops this go round
Yeast is WYeast 1056 as I got it fo fwee from a local brewery. Thanks!
Target Water Profile: Ca 52ppm, Mg 17ppm, Na 20ppm, SO4 50 ppm, Cl 50ppm, HCO3 150ppm
Poured with minimal head that dissipated quickly. Aroma is wheat bread and yeast primarily with a slight nuttiness. Color is brown and, when in the light very dark, translucent amber. Flavor is toasty malts, wheat bread, and finishes with a nutty chocolate flavor. Mouth feel is good, not too dense or watery. Carbonation is lacking, so may not be fully primed. The clarity of this is surprising as it's as clear as professional brews yet I don't filter. It's a successful brown ale but not my favorite as I would like something where the yeast imparts more flavor. This grain bill with a stronger, English ale yeast strain would be good I think.
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