Trilby Brown Ale
Posted: Sat Oct 01, 2016 4:03 pm
I posted in another forum that I had intended to make a batch of Fogbank Amber Ale a few weeks ago. But I miscalculated and misunderstood my recipe, and bought a bunch more chocolate malt than the recipe called for. So I didn't brew Fogbank Amber Ale, and I kind of figured this might be a good start for the brown ale recipe I've been struggling with for a while.
With some modifications on the base malt, hops, and yeast, I think this has promise. Here's what I used:
10# Munich
2# Victory
0.5# Chocolate
1.5 Oz. Hallertau -- 60 minutes
1 Oz. Hallertau -- 20 minutes
1.5 Oz. Hallertau -- 7 minutes
WLP004 - Irish Ale Yeast
The yeast may stay the same, as it's good for darker ales. But I think I'll use Maris Otter instead of the Munich, and Fuggle for the hops.
Right now, tasting this, it's a good brown ale, and may still improve with age (it's been in the keg for a week, but I had a couple of experimental pints today). I'd like a little more body, which mash temp may help, and some more caramel undertones.
Any suggestions for that?
With some modifications on the base malt, hops, and yeast, I think this has promise. Here's what I used:
10# Munich
2# Victory
0.5# Chocolate
1.5 Oz. Hallertau -- 60 minutes
1 Oz. Hallertau -- 20 minutes
1.5 Oz. Hallertau -- 7 minutes
WLP004 - Irish Ale Yeast
The yeast may stay the same, as it's good for darker ales. But I think I'll use Maris Otter instead of the Munich, and Fuggle for the hops.
Right now, tasting this, it's a good brown ale, and may still improve with age (it's been in the keg for a week, but I had a couple of experimental pints today). I'd like a little more body, which mash temp may help, and some more caramel undertones.
Any suggestions for that?