BeerBorg

I've brewed this popular online recipe 3 times that I can remember. This is one you need on your "to brew" list. This particular brew is a Janet's Brown AG kit offered by MoreBeer. The hop schedule may look a bit weird and different than you might find elsewhere online, but they adjusted the hopping based on AA% to try and get the same end result.

I did change it up once switching out the Centennial dry hops with Amarillo. It is very nice either way.

Oh, this normally calls for US-05, Wyeast 1056, yada-yada, but I'm using Wyeast 1968. I love that strain and it should drop out a bit sooner and clearer leaving a higher FG. Wyeast 1968 jumps in, starts quick, finishes quick, and drops clear. If you keep it on the cool side, you negate some (most) of the English character it generates.

Janet's Brown
American Brown Ale

Recipe Specs
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Batch Size (G): 6.0
Total Grain (lb): 16.000
Total Hops (oz): 8.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 6.73 %
Colour (SRM): 19.3 (EBC): 38.0
Bitterness (IBU): 57.0 (Tinseth)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 60

Grain Bill
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12.000 lb American 2-Row (75%)
1.250 lb Carapils (Dextrine) (7.81%)
1.250 lb Crystal 40 (7.81%)
1.000 lb Wheat Malt (6.25%)
0.500 lb Chocolate (3.12%)

Hop Bill
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2.00 oz Northern Brewer Pellet (7% Alpha) @ 60 Minutes (Boil) (0.3 oz/Gal)
1.00 oz Northern Brewer Pellet (7% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)
0.50 oz Cascade Pellet (6.9% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Cascade Pellet (5.5% Alpha) @ 10 Minutes (Boil) (0.2 oz/Gal)
0.50 oz Cascade Pellet (6.9% Alpha) @ 1 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Cascade Pellet (5.5% Alpha) @ 1 Minutes (Boil) (0.2 oz/Gal)
2.00 oz Centennial Pellet (9.7% Alpha) @ 0 Days (Dry Hop) (0.3 oz/Gal)

Misc Bill
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Single step Infusion at 154°F for 60 Minutes.
Fermented at 64°F with Wyeast 1968 - London ESB Ale

Notes
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Yeast cake of Wyeast 1968 from recently brewed Mild.
Wyeat yeast nutrient.
Aerated 15 min with pump, filter stone.

Recipe Generated with BrewMate

Looks interesting. I've not used 1968 yet but it's on my radar.

If you keep it on the cool side, you negate some (most) of the English character it generates.

I would use 1068, but would not do this because I happen to like it's English character.

Hey, nothing against the English character of an English strain. It just depends on what you're looking for, right?

I think this is the recipe I tried to make as maybe my second AG. You may have talked me into revisiting it, as it's been a good 30 batches and three years ago. And it sounds delicious!

Man, I love Wyeast 1968, even if it is super picky about temps (let them drop and it'll flocc out--but not stop fermenting...just slooow way down and make you THINK it's done until you wake them back up by packaging!).

I think it's a great modification to this recipe.

Jon wrote:Man, I love Wyeast 1968, even if it is super picky about temps (let them drop and it'll flocc out--but not stop fermenting...just slooow way down and make you THINK it's done until you wake them back up by packaging!).

Man, if you think 1968 is picky, try some West Yorkshire or Ringwood. Especially Ringwood. Or Belgian Saison.

I really like the 1968 like Jon said. I agree it doesn't like to drop in temp while fermenting. That stuff is soooooo floculant. It'll ferment at a wider range than advertised and will ferment very quick. The original smack pack inflated fully inside of 2 hrs. The yeast cake I pitched on this ( even aerated 15 min) started in just a few hours. Krausen filled the carboy before the foam layer from aeration dissipated.

This has been on my brew list for far too long. I WILL brew this. I have an Altbier in mind to have ready for late spring. After brewing that I think a few hoppy beers would be a good idea. I have always wanted to brew this, just keep getting a taste for something that jumps in front of it.

Checked on this beer today and saw zero activity. I lifted the carboy out of the chest freezer and saw a thick layer of debris. A gravity reading show 1.014. This thing is done!! It might pick up another point or two over time. It hasn't dropped crystal clear, but wow.

I'd like to think I take very good care of my yeast. I always use nutrient no matter the beer and use strict temp control to keep the yeast happy. This one concerns me. Beers aren't supposed to ferment that quick. This was held at 63-64 the last 48 ours. The hydro sample tasted fine, but still... quick ferments generally make nasty beers.

Dry hops went in and I'll keg it up next Sunday. We will see after that.

OG 1.065
FG 1.014 (at this point)
6.74% abv

Pudge wrote:Checked on this beer today and saw zero activity. I lifted the carboy out of the chest freezer and saw a thick layer of debris. A gravity reading show 1.014. This thing is done!! It might pick up another point or two over time. It hasn't dropped crystal clear, but wow.

I'd like to think I take very good care of my yeast. I always use nutrient no matter the beer and use strict temp control to keep the yeast happy. This one concerns me. Beers aren't supposed to ferment that quick. This was held at 63-64 the last 48 ours. The hydro sample tasted fine, but still... quick ferments generally make nasty beers.

Dry hops went in and I'll keg it up next Sunday. We will see after that.

OG 1.065
FG 1.014 (at this point)
6.74% abv

Big, healthy starter...good aeration, nutrient in the starter beer and this beer...I bet it'll be fine.

Well, this one chewed down to 1.010 so it turned out to be a 7+% abv beer when it was intended to be more like 6.5%. It isn't going to have the mouthfeel that was intended either.

Did you pitch it onto the whole yeast cake or scoop some of it out? If the whole thing, that might have something to do with the super fast fermentation and extra attenuation. I tend to pitch a lot of yeast, but still I only pitch onto a whole cake when I'm making a quad or similar (something pushing 1.08 or >). There were possibly enough cells in that cake that they didn't bother growing any new daughter cells and just started ripping away at the wort.

Yes, I used the whole yeast cake. It is something I've done with success several times over the years. I'll try to match up a couple of recipe with the first being lower gravity and usually lower hopped in hopes of having a cleaner yeast cake.

This was one smack pack into a Mild and then into this AND it is a low attenuation yeast strain. It just surprised me how eager and over achieving these yeasties were. The hydro sample wasn't all that bad. The late hops seem a little flat though.