New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 11 - English Brown Ale => Topic started by: feldmann on June 20, 2017, 04:57:01 PM
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Grabbed the Canada 150 pack on the weekend and I'm about halfway through it. I really enjoyed Yukon Brewing's Swift Currant (https://untappd.com/b/central-city-brewers-distillers-swift-currant-across-the-nation/2056349). So much so that I emailed them and they gave me the recipe! I thought this would be a perfect beer for the warmer months when I crave something a little darker and roasty but still nice and refreshing. The only thing he didn't give me was the yeast. It had decent body but I didn't perceive many esters, it tasted pretty clean. He also said that they used natural black currant concentrate. I haven't started looking for it yet but if anyone has any input on the concentrate, yeast selection or recipe as a whole I would love to hear it!
Batch Size: 5.5 Gal
OG: 1.050
FG: 1.011
Estimated ABV: 5.1%
IBU: 20.4
SRM: 19
3.6 kg Maris Otter
325g Brown Malt
325g Wheat Malt
235g Honey Malt
140g Chocolate Malt
17g El Dorado (15%) @20min
SafAle English Ale S-04
350g Black Currant Concentrate (based on 65 brix, might change depending on what I find) added just before attenuation (probably 3-4 days into primary?)
Mash @65C for 60 mins
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Found some of this stuff at scoop and save. Listed as a black currant concentrate, perfect right?
About ready to mash in when I decide to take a gravity reading of the concentrate for curiosity. Turns out my hydrometer and refractometer only go to 35 brix. Whoops. Looks like I'll just add the 350g and hope I get it right, haha.
(https://uploads.tapatalk-cdn.com/20170629/b81e5f94e56728b040e89e2eb8a277ee.jpg)
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You could dilute it with water to get something that will register on your meter, then back calculate to figure out the gravity of the juice.
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Just kegged it today. Since I've started batch sparging I've been way overshooting my numbers and this was no exception. I got an OG of 1.060 and it finished at an ABV of 6.3%. Because of this its a little boozier and not as light as I would have wanted but I think with some additional aging it will be perfect. Its still pretty close to the mark for what I was going for in terms of flavour profile. Fruity and roasty but not to the point that either overpower the other.
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Interesting, this might be good in a saison as well.
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Interesting, this might be good in a saison as well.
Hmmm...you might be right. I've always wanted to try a dark saison and I still have a big bottle of this stuff to use.
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When are you putting this in? Secondary? During fermentation? Or just before kegging?
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I added it around 4 days into primary. The brewer told me they added it just before attenuation and I wasn't really sure how to accurately measure that so I went for when fermentation appeared to slow down.