jonnymorris
Landlord.
- Joined
- Nov 19, 2011
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Had a pint or two of Brooklyn Brown Ale last night and it was lovely. I'm trying to put a recipe together along the same lines and, having read this on their web-site...
4300g Maris Otter
500g Crystal 120
300g Aromatic Malt
150g Wheat Malt
100g Roasted Barley
100g Chocolate Malt
40g Fuggles 60mins
25g EKG 15mins
20g Cascade 5mins
20g EKG dry-hop 7 days
US Ale yeast
23L, 5.6% ABV, 26 IBUs
What do you reckon? I've never used Belgian aromatic malt before... is 500g (10%) too much? Maybe I should go for an American yeast?
Edit: recipe updated after suggestions below.
I've come up with the following;Brooklyn Brewery said:A blend of six malts, some of them roasted, give this beer its deep russet-brown color and complex malt flavor, fruity, smooth and rich, with a caramel, chocolate and coffee background. Generous late hopping brings forward a nice hop aroma to complete the picture.
Malts: British Two-row Malts, Belgian Aromatic Malts, American Roasted Malts
Additions: Contains wheat
Hops: Willamette, American Fuggle, Cascade
4300g Maris Otter
500g Crystal 120
300g Aromatic Malt
150g Wheat Malt
100g Roasted Barley
100g Chocolate Malt
40g Fuggles 60mins
25g EKG 15mins
20g Cascade 5mins
20g EKG dry-hop 7 days
US Ale yeast
23L, 5.6% ABV, 26 IBUs
What do you reckon? I've never used Belgian aromatic malt before... is 500g (10%) too much? Maybe I should go for an American yeast?
Edit: recipe updated after suggestions below.