The chocolate offers up roast coffee or mild burned notes, but pale chocolate will have a much more nutty and coffee tone. The crystal malts will layer in some mild caramel and sweetness with a little bit of toasted bread. The Munich will add that traditional rich malt goodness, backed up by some nuttiness of the white wheat. This is a specialty malt heavy recipe, which implies that it might be quite malt forward and perhaps struggle with attenuation. Total estimated IBU around 26.5 IBU – Tinseth.~08 IBU – Willamette (5.5%) at 25 minutes.05% – Chocolate/Pale Chocolate (450 or 250 SRM).This is the direction I will head with it. He also discusses substitution of the yeast with WLP090 – San Diego Super Yeast, and swapping out a portion of the chocolate malt with pale chocolate for a lighter color and toasted nut character. OG: 1.051, 22 SRM, ~28 IBUs, and notes indicate a single infusion mash of 154° F (68° C) for a medium body. My brew volumes are 12 gallons – so some minor adjustment was made to the recipe to fit. While Marshall made this recipe recommendation in our discussion – no other information was provided until after the beer was brewed.

Essentially, this is a test in replicating a known good recipe with twisting only the water profile. He and I exchanged a few emails concerning this – and we will follow up with some tasting notes at a later date. In this case, we are going to look at the recipe from Marshall Schott, “Brülosopher’s Best Brown Ale.” If you want the original recipe – a compressed BeerSmith file is linked here with Marshall’s permission. My preferences most likely are not your preferences, or the preferences of the creator of a given recipe. In this case, there are three simple options provided in the spreadsheet.Īs always, profile recommendations are highly personal. This gives us the opportunity to evaluate a recipe and make a specific determination based on our designed and intended purpose, and to explore the color-based water profile recommendations in the Bru’n Water Spreadsheet (BWS). An American Brown Ale can be difficult as there is some variation between Brown Ales, ranging from a more malt forward beer to some that are nearly as hoppy as a pale ale or amber. It would have been nice to have an herbal/spicy hop note to balance out this beer.The application of water profiles for homebrew typically starts with the beer style, and secondarily with the beer color and hop character. Even with the amount of Tettnang hops he used, it wasn’t enough to compete with the flaked maize. The only knock on this cream ale was the lack of hop presence. It fermented nicely at the lower temperature and presented like a lager.

Also, his choice of yeast didn’t let him down. His water chemistry procedure hit the mark properly. This beer presented itself as a crisp lager with nice finish. If Mike’s objective was to knock out the flabbiness of his cream ale, then mission accomplished. Brought it to room temperature for 4 days.

Water: Added acid to brewing water to adjust pH to 5.5 and added small amounts of Calcium Chloride to the water.įermented at 58° F (14° C) for 10 days. I am not sure of the number but thought it’s gotta be in that range.Ģ ounces of Tettnang hops boiled for 60 minutes (2.2% AA)

Water profile beersmith