theobrew wrote:BeaverBarber wrote:Well, I just kegged my American Brown Ale for the show, and I'm not gonna lie, it's kind of bitter. That said, it wasn't bitter enough to keep me from drinking a pint of it even though it's warm and flat. I'll send it in, but I don't believe Tasty has anything to worry about; Janet's Brown will destroy me.
Yea JBA is a beast! One of the best beers I've ever brewed.
You planning on dry hoppin that beast?
What was your og and calculated IBU?
I was hoping to make a sweeter, less roasty interpretation of the style so I'm not going to dry hop the beer. My OG was 1.056, FG 1.014 and my BU's was only measured at 31 Rager. I did a 10 minute whirlpool with a large amount of 0 minute hops that doesn't figure into the measurement, but it seemed to crank up the bitterness more than I was hoping for. Also, interesting to note; Sterling has sort of a citrus character that I wasn't expecting; it's light but it's definitely in there.
Recipe was:
72.7 % 10.00 American Two-row Pale (Rahr)
9.1 % 1.25 Munich Light (Briess Bonlander)
3.6 % 0.50 British Brown (Crisp)
7.3 % 1.00 British Crystal 70-80L (Fawcett)
2.2 % 0.30 British Pale Chocolate (Fawcett)
5.1 % 0.70 American Soft White Wheat (Briess)
Ounces AA Time
0.75 Horizon Pellet 11.2 60
0.40 Sterling Pellet 7.0 10
0.50 Liberty Pellet 4.9 10
0.60 Sterling Pellet 7.0 0
1.00 Liberty Pellet 4.9 0
Yeast: Wyeast Pacman
Mash 154. Ferment 64 degrees which was 56 ambient temperature. 5 day fermentation. After fermentation, increase to 70 for 3 days. Keg, fine, and cool to 34 degrees.
