Kyle_T wrote:Carafa III is Roast.
It will give a lovely smoothness to the beer.
Kyle_T wrote: I need to go the other way but I make crap pale beers!
Kyle_T wrote:Well, I've had a look and walked away several times for a think and this is what I would do:
RokDok Brown Ale
Recipe Specs
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Batch Size (L): 50.0
Total Grain (kg): 10.000
Total Hops (g): 100.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 4.22 %
Colour (SRM): 25.7 (EBC): 50.5
Bitterness (IBU): 30.2 (Tinseth)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
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8.300 kg Maris Otter Malt (83%)
0.500 kg Chocolate (5%)
0.500 kg Crystal 120 (5%)
0.250 kg Amber Malt (2.5%)
0.250 kg Brown Malt (2.5%)
0.200 kg Wheat Malt (2%)
Hop Bill
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40.0 g Challenger Leaf (7.6% Alpha) @ 90 Minutes (Boil) (0.8 g/L)
30.0 g Northdown Leaf (8.3% Alpha) @ 90 Minutes (Boil) (0.6 g/L)
30.0 g Styrian Golding Leaf (4.4% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
Misc Bill
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Single step Infusion at 68°C for 90 Minutes.
Fermented at 21°C with MGJ Newcastle Dark Ale
Recipe Generated with BrewMate
With modern brown ales it is more to do with the residual sweetness and not so much the roast, bearing that in mind you will want a greater quantity of crystal and chocolate to achieve the base flavours, roast should come in support and a splash of wheat for the head retention, they key to brown ales is to mash high and ferment low if you do not wish to have an addition of lactose, S-O4 will dry the beer out and take away the sweetness unless you stall the fermentation.
Your bitterness isn't high enough to balance the malt/sweetness/bitterness and when it comes to crystal malts, this is one of the deciding factors as to whether the beer appears sweet or sickly sweet. This recipe will give you something around the 4 - 4.2% abv line with the sweetness you are after and a back note of roast.
Don't take my word as gospel but I hope it helps
Kyle_T wrote:1080!? How big a beer did you make?
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