Tasty's Janet's Brown

[Bprind01]

My Classic Styles is in the mail but I want to brew Janet's Brown this weekend. Can someone please post the recipe from the book? I have seen a few recipes out there, and just want to make sure I get as close as possible to the original.
Also, I'm wondering if Tasty does water adjustments for this recipe? Thanks so much!!

[Brandon]

My Janet's Brown Ale recipe is below. I've never made this beer as an extract. I welcome someone to convert this to extract for those who for some reason don't have a copy of Brewing Classic Styles. If you can't get Northern Brewer, I would use either Simcoe, Columbus, or Summit.

Let me know if you have any questions.

Tasty

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.066 Plato: 16.20
Anticipated SRM: 19.3
Anticipated IBU: 63.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 12.00 lbs. Pale Malt(2-row) America 1.036 2
7.8 1.25 lbs. Cara-Pils Dextrine Malt 1.033 2
7.8 1.25 lbs. Crystal 40L America 1.034 40
6.3 1.00 lbs. Wheat Malt America 1.038 2
3.1 0.50 lbs. Chocolate Malt America 1.029 350

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Pellet 6.50 19.0 Mash H
1.25 oz. Northern Brewer Pellet 6.50 30.8 60 min.
1.00 oz. Northern Brewer Pellet 6.50 6.6 15 min.
1.50 oz. Cascade Pellet 6.00 6.8 10 min.
1.50 oz. Cascade Pellet 6.00 0.0 0 min.
2.00 oz. Centennial Pellet 9.00 0.0 Dry Hop

Yeast
-----
White Labs WLP001 California Ale Yeast

Mash Schedule
-------------
Saccharification Rest Temp : 154 Time: 30
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 45

[bbone66]

More info on this 7 posts down same Favorite Beer Recipes & Styles.

[TastyMcD]

......Also, I'm wondering if Tasty does water adjustments for this recipe? .....

He does: Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm

Tasty

[Bprind01]

Thanks so much for the responses.

Tasty: What's your goal with the water adjustment? Cl/SO4 ratio? Residual Alkalinity? Ca for yeast health?

[TastyMcD]

Tasty: What's your goal with the water adjustment? Cl/SO4 ratio? Residual Alkalinity? Ca for yeast health?

My first goal is to use the exact same water profile I used when the Janet's Brown took first in the 2004 and 2009 nationals. My second goal is to listen to the four-part Brew Strong series (http://www.thebrewingnetwork.com/shows/Brew-Strong 4/12/09) on water so I can answer your questions.

Except for the beers I brew for the Can You Brew It shows (http://www.thebrewingnetwork.com/shows/The-Jamil-Show), I brew all my beers with that same profile.......IPAs, Golden Strongs, and Dortmunders. Common sense tells me that my profile can't be optimal for all beers.

Someone once told me that my water profile looked a lot like Randy Mosher's pale ale profile. Thanks Randy. I've had a great run!

Tasty

[atomicpunk]

Tasty - what is your fermentation temps for this? Looked around but did not come across any discussion on fermentation.

Thanks! I had a taste of what I think was your imperial version at GABF 2009 and of course it was yummy!

[TastyMcD]

Tasty - what is your fermentation temps for this? Looked around but did not come across any discussion on fermentation.

Thanks! I had a taste of what I think was your imperial version at GABF 2009 and of course it was yummy!

I usually cool-in at 66F and immediately let it rise to 68F where it sits for about 3 days. Then I'll raise it about a degree per day until it's up to 72F.

Yes, that was the Imperial version (http://wiki.homebrewersassociation.org/JanetsBrownAle) that I brewed at Russian River. A little more chocolate flavor than I wanted but a good example nonetheless. I brewed it again there last week and cut the chocolate malt by 10%.

Tasty