Yet Another Brown Ale

[Kyle]

14.5# 2-row
2# Vienna Malt
1# CaraMunich® II
1# German Dark Munich
0.75# Chocolate Malt

Mash @154F
Fredericton water; no additions

90min boil

0.85 oz Galena (Pellets, 10.5 %AA) @60 min.
1 oz Goldings (Pellets, 4.8 %AA) @15 min.
1 oz   Goldings (Pellets, 4.8 %AA) @2 min.

Fermenter 1; Nottingham yeast
Fermenter 2: S-Fermentis S-04

yield: 11 US gallons total

Expected O.G. = 1046

Edit: Actual O.G = 1047

[Kyle]

Both came out very well, the one with S-04 has greater residual sweetness/caramel notes, and the other has a roastier, drier character.

[Kyle]

I'm going to run this one again, but swap the late addition hops for fuggles and double the amount, as well as adding a dry-hop.

[Richard]

Very good stuff - the low temperature you used (you mentioned 15C) did very well to tame the two english yeasts. I'll be using lower temperatures for those in the future.

[pliny]

Kyle, looks like you're trying to dial in your house brown ale. I liked the one you brought at the meeting on Saturday.
Just curious,  any specific reason why a 90min boil?
Perhaps you always do a 90min boil and I never noticed.

[Kyle]

Pliny, your are right on that RE: house brown ale.

I did a 90 minute, very aggressive boil on this one to promote kettle carmelization - that nice deep caramelly character without it being cloying. Normally I do 60 min boils

[Kyle]

The rerun with Fuggles at the end was good, but the candy-like qualities that shone through with the Goldings were masked.
Re-ran also with more chocolate barley malt and a bit of chocolate wheat malt: was a little heavier than I'd like in a brown ale
Recipe posted at beginning of thread, with s-04 is now my House brown ale

[chrismccull]

Do you prefer S-04 over Nottingham?  

Ever try WLP002?

[Kyle]

With cool fermentation temps, my favorite yeast is the 04.  With this recipe: I've tried 04, 05, 1056, Nottingham & Windsor. Haven't tried the other, though I'll probably fire a new yeast in one carboy from time to time.