Do You Even Oak, Bro?

(Oak-aging beer)

If you’re like me, you can’t get enough of barrel-aged beers.  I love drinking them and I love brewing them.  Barrel-aging adds wonderful complexity to beer.  It can impart flavors from whatever was originally aged in the barrel (i.e. Bourbon, wine, rum, etc…).  I don’t, however, have the need or an interest in purchasing and maintaining oak barrels.

We, as homebrewers, can “cheat” our way into the barrel-aging craze.  There are multiple ways to impart that woody goodness and most are simpler and faster than traditional barrel-aging.

Oak Extract and Oak Powder:  While very quick and convenient, this method is not my favorite.  It’s somewhat unpredictable what sort of oak character you’ll get and whatever character you do get, I find to be 1-dimensional.

Oak Chips:  Oak chips are nice because they’re relatively quick in extracting the oak character (about 2 weeks for full extraction), they’re affordable and there are a variety of toasts and countries of origin available.  The downside is that, again, because they’re so thin, you don’t get a whole lot of depth to the oak flavor.

Oak Cubes:  Like chips, cubes are affordable and offer variety.  The’re a bit thicker, so they tend to offer up a little more complexity.  They do take a bit longer than the aforementioned barrel alternatives (about 4-6 weeks for full extraction), but worth the wait if you have the time and patience.

Oak Spirals or Staves:  I’ve never worked with staves, but oak spirals are my favorite means of oaking beer.  The’re about 1″ in diameter so you’ve got a good level of depth to the oak flavor, but the spiraling also creates large surface area so extraction of all that depth of wood is relatively quick.  I’ve heard it said spirals can take up to 20 weeks, but I’ve gotten fantastic results with a booze tincture soak for 1 week and 6-8 weeks in the beer.  Again – you can get spirals in American, French or Hungarian oak varieties and with various levels of toast.

My Method:

As mentioned above, I typically use oak spirals, but with spirals, chips or cubes I follow the same procedure.  I decide which sort of barrel I’d like to emulate, break the spirals in halves or thirds and put them in a mason jar to soak for a week in whichever type of booze-character I’m trying to emulate.  Bourbon is typical, but I’ve done rum, port, vodka (very neutral) and tequila.

Once the week-long soak is completed, I dump the tincture (oak and booze) straight into the beer to finish extraction.

This method speeds extraction due to the high level of alcohol the wood is exposed to for the first week and it simultaneously sanitizes.

If you’re doing a smaller beer, dumping a bunch of booze in may not be an option.  In this case I would recommend steaming the oak to sanitize or brewing an oak tea where the oak is steeped in hot (160-170F) water for 20 minutes or so, then the wood and liquid are added to the beer.

See the below varieties and what my research and drunken experiments have found to be common aromas and flavors for each.

Oak Varieties:

American:
American oak tends to be “bolder” than French or Hungarian.  More coffee and smokey flavors are present.

• Light Toast – Vanilla, dill, coconut
• Medium Toast – Vanilla, honey, caramel, toast, nutty, strong coconut, coffee, cocoa
• Medium Plus Toast – Similar to Medium with more vanilla and fuller mouthfeel
• Heavy Toast – Strong coffee, caramelized sugar, smoke, vanilla

French:
French oak tends to have a perceived sweetness.  Spicy & fruity flavors are typical.

• Light Toast – Vanilla, caramel, spice
• Medium Toast – Cedar, cigar box, milk chocolate, spice
• Medium Plus Toast – Vanilla, honey, nutty, a little roasty
• Heavy Toast – Cedar, charcoal, Asian spice, dark fruit

Hungarian:
Hungarian oak is known for high amounts of vanilla and hints of leather.

• Light Toast – Vanilla, herbal, sweet spice
• Medium Toast – Strong vanilla, coffee, cocoa, black pepper
• Medium Plus Toast – Strong vanilla, cocoa, slight smoke and coffee
• Heavy Toast – Strong spice, vanilla, butterscotch, toffee, molasses

Previous Article:  “Converting All-Grain to Extract”

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1 of 2 beers 1 brewed, donated and poured during the dessert course of Gilead Community Services
Quizine for a Cause” fundraiser event on November 1, 2015.

This Belgian-style Golden Strong Ale was brewed as the counter-balance to the Bourbon Barrel Imperial Stout also being poured at the event.  The plan was to have a beer that would pair especially well with pastries and fruity desserts.  The intent with Golden Strongs is to have a beer much dryer and cleaner (though still complex with yeast esters) than what people typically associate with Belgian beers.

Historically, most Belgian Golden Strong Ales have had some reference to the devil as an homage to the original, Duvel (the Dutch word for Devil).  Geest is loosely translated as the Dutch word for Demon.

Batch Size:  5.5 Gallons
Measured Original Gravity: 1.076 SG
Measured Final Gravity: 1.018 SG
IBUs:  71.3
ABV:  7.6%

Recipe:

Mash at 148F for 75 minutes then fly sparge until desired volume of wort is collected:

14 .5 lbs of Pilsner Malt
8.0 oz Cara-pils
6.0 oz Caravienne Malt
6.0 oz Aromatic Malt
2.0 oz Honey Malt

0.50 oz Warrior [15.00%] – Boil 90.0 min
1.00 oz Saaz [3.75%] – Boil 10.0 min

1 lbs Candi Sugar, Clear – Boil 10 min
8.0 oz Corn Sugar – Boil 10 min

1.0 pkg Belgian Stron Ale (Wyeast Labs #1388)

Ferment 14 days at 72F then cold crash for 14 days at 33F.

Tasting Notes:

I think this was a great example of the style.  It’s crisp and dry, but complex.  Tart, but not bitter.  Great fruity esters and a hint of yeast-derived and Saaz spice.

Description:

Brewed with an absurd amount of malt, aged over oak, dates, prunes and star anise, this beast of a Specialty American Barleywine grabbed me a second place ribbon in the BJCP sanctioned Southern New England Regional Homebrew Competition in October 2014 and a first place trophy in 2015.  I haven’t gotten to know many of the judges in the area personally, but I was told that my score of 42 came from the Yoda of BJCP judging in New England.  He holds one of the highest (maybe actually the highest?) ranks awarded to judges.  Apparently this guy is the one who administered the BJCP test to most of the other judges!

Batch Size:  3.25 Gallons
Measured Original Gravity: 1.164 SG
Measured Final Gravity: 1.022 SG
IBUs:  100+
ABV:  about 19%

Recipe:

Mash at 146F for 90 minutes then fly sparge until desired volume of wort is collected:

24 lbs Pale Malt (2 Row) US
1 lbs 8.0 oz Caramel/Crystal Malt – 10L
8.0 oz Melanoiden Malt
8.0 oz Special B Malt
6.0 oz Honey Malt
2.00 oz Chinook [13.00 %] – Boil 120.0 min
2.00 oz Centennial [10.00 %] – Boil 20.0 min

1.00 Items Whirlfloc Tablet – Boil 15.0 mins

2.00 oz Chinook [13.00 %] – Boil 10.0 min

1.00 oz Centennial [10.00 %] – Steep/Whirlpool 20.0 min
1.00 oz Chinook [13.00 %] – Steep/Whirlpool 20.0 min

2.0 pkg American West Coast (Lallemand #BRY-97) – Allow to ferment for 5 days then pitch WLP099 starter
1.0 pkg Super High Gravity Ale (White Labs #WLP099) – 1.5 liter, 1.050 OG starter on stir plate

Once fermentation has completed, rack to secondary vessel for bulk aging.

In secondary:

0.50 tsp Pectic Enzymes (Secondary 1.0 days)

Then:
3.0 oz Prunes (chopped)
3.0 oz Dates (chopped)
1.00 Items Anise, Star (I started with 3 pods and decided to increase to 6 after 2 weeks.  Your results may vary, use caution as Star Anise can be potent)
0.50 American Medium Toast Oak Spiral (soaked for 2 weeks in white rum)

Allow to bulk age for 8 weeks before bottling.

I was happy that my WLP099 survived the harsh environment and my beer didn’t exceed the 20% mark where yeast health starts coming into question.  I was able to bottle condition.  I’d suggest either planning to keg and force carbonate or at least proof your yeast before attempting to bottle.  It would suck to go through all those ingredients and time to have a flat barleywine!

Tasting Notes:

After 4 months bottle conditioning:  The aroma screams of dark fruit with a subtle hint of licorice from the star anise and a hot, ethanol burn.  There are flavors of plums and raisins, licorice and a very subdued touch of oak.  Despite the huge amount of malt used, the hops keep this beer well-balanced, even leaning on the bitter side.  Plenty of warmth from the alcohol, though it’s not unpleasant.  I’m going to continue to age this monster for several more months or even years and hope that will a little more age behind it, Cirrhosis can grab me a blue ribbon next!

Score Sheets:

How To Convert All-Grain to Extract

Below is a simple chart for converting All-Grain to Extract (or vice versa).  You’ll need to understand the make-up of the extract in question in order to get your results as close to the original recipe as possible.

Some things to keep in mind:

* Most extracts contain some dextrine or crystal malts to help with head retention and provide color.

* Specialty extracts (wheat, rye, etc…) have varying ratios of the advertised specialty malt to barley.  Check the manufacturer website for exact figures and use these numbers in your calculations.

* The below chart figures an efficiency of about 70% and uses round figures.  It is not 100% exact, but it should get you close.  You may need to adjust according to your actual brewhouse efficiency.

Next Article:  “Do You Even Oak, Bro” Guide to oak-aging beer.

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This brew is actually a gigantic starter for my epic brew project, Nirvana (a 25% Utopias-inspired specialty ale).  I brewed up 10 gallons of this Belgian Pale just to get at the yeast slurry which is the first of 3 pitches in Nirvana.

Put aside the fact that this is more or less a throw away beer… it’s damn tasty and rather popular.  I kegged this in 2 kegs and “dry hopped” 1 keg with roughly crushed coriander for 2 days.  It doesn’t sound like much but this resulted in 2 distinctly different beers.  If you don’t like coriander feel free to omit it, but it was a hit in my club.

Batch Size:  10 Gallons
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
IBUs:  24
ABV:  4.7%

Recipe:

Mash at 152F for 75 minutes then fly sparge until desired volume of wort is collected:

18 lbs Pale Malt (2 Row) US
1 lbs Aromatic Malt
1 lbs Biscuit Malt
1 lbs Caraaroma
1 lbs Caramel/Crystal Malt – 20L

2.00 oz Saaz [4.00 %] – Boil 60.0 min Hop 6 14.9 IBUs
2.00 oz Saaz [4.00 %] – Boil 10.0 min Hop 7 5.4 IBUs
2.00 oz Hallertauer [4.80 %] – Boil 5.0 min Hop 8 3.6 IBUs

2.0 pkg Belgian Abbey II (Wyeast Labs #1762) (split in 2 fermenters)
Fermented at 70F ambient temperature.

Tasting Notes:

As mentioned above, this brew was split into 2 corny kegs.  1 as is and the other with 1 ounce of roughly crushed coriander “dry hopped” for 2 days.  While both are fan favorites here at Shred’s Laboratory, the coriander really did create a distinctly different beer.  Both have the aromas and flavors you’d expect – a malty balance with hints of fruit esters, bready notes and light spices.  Relatively dry finish, not sweet as some expect from Belgians, but well balanced.

How To Make the Leap To All Grain Brewing:

(everything you need to get started)

At some point most every extract brewer considers making the leap to all grain.  And why not?  It’s cheaper, gives you more control over the end product and provides you with a real sense of having made something truly from scratch.  Did I mention no more sticky arms from adding DME to your kettle??

It can be a scary transition for some, however.  There is a lot of new equipment and science that needs to be learned… or is there?  I thought about it for several months before finally just diving in.  What I found was the processes and equipment needed really weren’t all that different.

Some of the Science & It’s Practical Application:

Below is a list of terms you’ve no doubt heard in your homebrewing studies.

Grist – Another word for grain bill.

Mash Tun – A vessel used for mashing (synonymous with “steeping”) grains.  In homebrewing, this vessel is often a converted cooler.

Mash - The process in which grains are steeped for a period of time at a specific temperature and a specific ratio of water to pounds of grain.  The temperature and ratio of water activate enzymes in your base malt (often 2-row) which break down the complex carbohydrates in the grains to fermentable sugars.  You can think of this process as turning your grains into your extract.

The generally accepted ratio of water to grains is 1-2 quarts of water per pound of grain.  The temperature range is 140F – 168F, lower temps = dryer beer while higher temps caramelize more of the sugars resulting in a sweeter end product (either end of the range would be considered extreme… rarely will you mash below 148 or above 160).  Typical mash times range from 60-90 minutes.

Hot Liquor Tank (HLT) – Simply a vessel used to contain and/or heat water (called liquor in this case… because why not take something simple and make it more confusing?).

Sparge – This process is simply rinsing your mashed grains with hotter water (typically around 168F)  in an effort to leave behind as little fermentable sugar as possible.  This can be done by gently pouring water over the top of the grain bed as the mash tun slowly drains, a device called a sparge arm can be used to automate the process or, in brew in a bag situations (I’m not a big fan of this process, but it’s effective if you have space limitations) batch sparging where the entire batch is dunked in clean water like a tea bag.

Before starting the sparge I typically gather the first gallon or so from the mash and pour it back into the tun as it tends to have a fair amount of particles from the grain.   Normally you don’t want to disturb the grain bed during the sparge.  Allow your mash tun to slowly drain into your brew kettle while gently adding your sparge water over the top.  Try to maintain an inch or so of liquid on top of the grain bed to help maintain temp.   Continue running until you’ve reached your desired volume (your full final volume plus whatever you expect to boil off).  The transfer into your boil kettle and sparge should take about 20-30 minutes for a 5-gallon batch.

Brew In A Bag (BIAB) – Pretty much what it sounds like… your mash is contained within a food safe bag (paint strainers work great).  Much like brewing a big pot of tea.  As I mentioned above, I’m not a huge fan of this particular process, but for some it’s the only option either because of kettle size constraints or space in general.

Efficiency - Your efficiency is a measurement of how effectively your equipment and process are at extracting the potential fermentable sugars from the grains.  Around 70-75% tends to be pretty average.  Efficiency will vary slightly based on the amount of grain used and the size of the mash tun (as well as the surface area of the mash).  Larger grain bills will typically result in lower efficiency.

Step By Step:

Step 1)  Select your grain bill.  Unlike your previous extract brews, you’ll need to include (usually) 60-100% base male.  The most common base malt is Pale Malt (2-row).   Base malts contain the enzymes necessary to break down the complex carbohydrates from your entire grain bill into fermentable sugars.

There are many other base malts to choose from depending on your desired flavor.  I’ll cover these as well as many of the specialty grains available to you in a later article.

Step 2)  Mill the grains.  The goal here is to have as many of the grain husks cracked open as possible without creating flour.  While a fine mill may result in a higher efficiency, it’s not all about having the most efficient brew – it’s about having a tasty brew.  Additionally, over-milling can result in a doughy mash which, in turn, can become a stuck (clogged) mash/sparge.  Most commercial breweries aim for under 80% efficiency (while they could certainly get close to 100) because beyond that you may start extracting undesired flavors.

Step 3)  Calculate the volume and temperature of your strike water (mash water).  You’re aiming for somewhere between 140-168F in your final mash temp, though likely not either extreme.  For a basic ale, lets assume a mash temp of 148F-154.   Remember, the temperature of your grain as well as the internal temperature of your mash tun will cause a reduction in the temperature of the strike water.  There are several tools available to help calculate this (I use BeerSmith).

Your volume of strike water should be about 1.25 quarts of water per pound of grain.  I like 1.25 because it allows me room to make adjustments by adding either boiling or cold water to hit my target mash temp precisely.

Your 2-row is happiest in a pH of around 5.2.  It is this pH that activates the debranching enzymes which you need to break down the complex carbohydrates to fermentable sugars.  If you want non-alcoholic grain drink feel free to ignore this… seriously though, I’ve never needed to make a water adjustments to get to my pH nor do I bother testing the pH.  The grains do a pretty good job of getting within the 5.2 range all by themselves unless your water is really basic (alkaline).

There is a product on the market called 5.2 which (through magic, I can only assume) claims to stabilize mash water at a consistent… you guessed it – 5.2 pH.  I’ve never experimented with it myself and there seem to be mixed reviews.

Another option if you’re water is too basic (meaning the pH is too high) would be a small addition of acidulated malt to your grain bill.

Step 4)  Mash in.  Infuse your strike water into your grains in your mash tun.  Make sure it is well mixed and take a temperature reading.  If your temp is low you can add a little boiling water to increase it.  If it’s high, add a little cold water to reduce it.  Mash times can vary, but 75 minutes seems to be generally accepted for most brews.  A taste of the mash now vs. 75 minutes from now should be very different.  It should taste like liquid bread now, but will turn extremely sweet once conversion has completed.

Step 5)  Prepare your sparge water.  The most common temp for sparge water is around 168F.  You don’t want to go much higher or you’ll start to extract unwanted tannins from the grain husks.  Remember you’re going to have some thermal loss when you transfer your water into your HLT (sparge tank).  I usually heat my sparge water to around 178F.  You will learn what works best for your specific equipment given a little experience.  Adjustments can always be made with boiling or cold water.

Step 6)  Once conversion is complete you can begin your sparge.  Run out the first gallon or so of the wort and gently pour it back into the mash tun.  Once the wort pours mostly clear you can allow it to slowly drain into your boil kettle.

Whether manually infusing your sparge water through a hose or gently pouring it over the top of the grain bed or using a sparge arm to automate the process, the goal is to leave the grain bed undisturbed and maintain a thermal blanket by keeping an inch or so of water on top of the bed.  The grain bed will actually act as a filter and help keep particles out of your kettle.  Continue this process until you’ve collected enough wort to compensate for trub loss and boil-off.

Step 7)  Begin your boil.  That’s it!  Now it’s business as usual except you won’t have to worry about extract additions (unless your recipe calls for them).

So to dumb the whole process down, you will be steeping (mashing) grains for about an hour, rinsing them (sparging) and then starting your boil as normal.  Not so scary, huh?

There are loads of do-it-yourself videos on the web for virtually all the equipment you’ll need.  Here is a list of what you’ll need to either build or purchase:

Mash Tun – Usually a cooler (often 10-gallon Home Depot water coolers, though I’ve converted larger, rectangular coolers as well) fitted with a ball valve and either a false bottom or stainless steel filter to keep the grain junk out of your wort.

HLT / Sparge Tank – This can be either another cooler with ball valve (no filter necessary) or a second kettle.

Sparge Arm (optional) – A sparge arm slowly and automatically spritzes your sparge water over the top of your grain bed.  You can do this manually, but you’ll need to be gentle and expect to spend some time standing over your steamy mash tun.

Thermometer – I’m pretty sure you know what this does.  One thing to keep in mind as you heat your strike and sparge water is that the temperature of your HLT & Mash Tun as well as your dry grains will absorb some heat causing it to drop in temp.  I find that BeerSmith is relatively accurate at calculating and compensating for this heat loss.

Thanks for reading!  I hope this took some of the mysticism out of all grain brewing.  Please let me know if I missed anything or if I can give further clarification.  Until next time!

Next Article:  “Converting All-Grain to Extract”

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Recipe:

Mash at 150F for 75 minutes then fly sparge until desired volume of wort is collected:

11 lbs Pale Malt (US 2 Row)
1 lbs Cara-Pils/Dextrine
1 lbs Caramel/Crystal Malt

1.00 oz Centennial [8.70 %] – Boil 60.0 min
1.00 oz Centennial [8.70 %] – Boil 30.0 min
2.00 oz Cascade [6.20 %] – Boil 10.0 min
Hop 1.00 oz Simcoe [13.00 %] – Boil 1.0 min

1.5 pkg American West Coast (Lallemand #BRY-97)

3.00 oz Mosaic [12.70 %] – Dry Hop 7.0 Days

Tasting Notes: Hindsight being 20/20, 2 lbs of crystal malts may have been overkill for head retention.  This beer was slightly maltier than I like my American IPAs, but still a solid brew just bursting with citrus aromas.  Not a re-brew for me, but if you like your IPAs more centrally balanced, certainly not a bad choice.

Brewed with Chocolate Rye, Belgian candi sugar and vanilla beans, Dolph offers up some interesting complexities not typical to stouts.  This may be my most popular brew to date.  It seems to be all my friends’ favorite.

Dolph, named after the actor who played the Russian boxer in “Rocky 4″ (…see what I did there?), was my shot at a very approachable Russian Imperial Stout.  I had high hopes for this one in the CT Beer Trail Homebrew Contest, but was disappointed when I saw my score sheets (below).  Unfortunately, I later found out that a big part of why my scores might have been lower than expected was because I neglected to mention the use of rye in this brew.  Rye is known for creating a “spicy” flavor in beers.  That is likely the off-flavor the judges picked up on but couldn’t identify.  That spiciness could be misconstrued as an off-flavor from stressed yeast.  I’ve also been told that any rye beer should be categorized as “specialty”.  Oh well… live and learn.

Batch Size:  5.5 Gallons
Measured Original Gravity: 1.076 SG
Measured Final Gravity: 1.018 SG
IBUs:  71.3
ABV:  7.6%

Recipe:

Mash at 152F for 75 minutes then fly sparge until desired volume of wort is collected:

11 lbs Irish Stout Malt (substitute other 2-row if not available)
1 lbs 8.0 oz Chocolate Rye Malt
1 lbs Caramel/Crystal Malt – 60L
8.0 oz Black (Patent) Malt
8.0 oz Oats, Flaked
8.0 oz Roasted Barley

1.00 oz Chinook [13.00 %] – Boil 60.0 min
1.00 oz Chinook [13.00 %] – Boil 40.0 min
1.00 oz Goldings, East Kent [5.00 %] – Boil 20.0 min

1 lbs Candi Sugar, Dark – Boil 15 min
1.00 Items Vanilla Bean chopped – Boil 5.0 min

2.0 pkg Nottingham Dry Yeast

1.00 Items Vanilla Bean chopped (Secondary 1.0 weeks)

Tasting Notes:

Contest scores aside, I love this beer.  There are so many flavors going on – spicy rye with subtle vanilla over layered caramel, coffee, plums, raisins and mild floral hop aromas.  It continues to evolve with age and is an almost entirely different beer 9 months later than it was fresh.  Since the original brew I’ve re-engineered and re-brewed, though not yet bottled.  The new recipe will be posted once it has matured and I’ve had an opportunity to taste it.

Score Sheets:

My second all grain brew, this beer took 3rd place in it’s category at the 2014 Connecticut Beer Trail Homebrew Contest with two 41 scores (score sheets below).  It was about 4-months aged at the time of entry.  I brewed it in the typical manner with Belgian Candi Sugars and oaked it with both chips and cubes (in hopes of added complexity).  This was also my first time using a proper yeast starter (though I did still under-pitch by about 100 billion cells… some stress on Belgian yeast can create desirable effects for the style).
 

Batch Size:  5.25 Gallons
Measured Original Gravity: 1.083 SG
Measured Final Gravity: 1.015 SG
IBUs:  25.2
ABV:  8.9%

Recipe:

Mash at 152F for 75 minutes then fly sparge until desired amount of wort is collected:

12 lbs 4.0 oz Pilsner (2 Row)
1 lbs Caramunich Malt
8.0 oz Special B Malt
4.0 oz Wheat, Flaked

2.00 oz Hallertauer [4.80 %] – Boil 60.0 min
1.00 oz Spalter [4.50 %] – Boil 1.0 min

1 lbs Candi Sugar, Clear (1.0 SRM) – Flame out
1 lbs Candi Sugar, Dark (90.0 SRM) – Flame out

1.0 pkg Belgian Abbey Ale Yeast (Wyeast Labs #1214) – 2 liter 1.035 starter 48 hours in advance

1.50 oz Oak Chips (Secondary 10.0 days) Flavor 10 –
1.50 oz Oak Cubes (Secondary 10.0 days) Flavor 11

Tasting Notes:

I’m really proud of this one.  There are layers upon layers of complex dark fruit and malt flavors with an effervescent, off-dry finish.  The subtle oak plays perfectly against these flavors.  On a downside, after 4 months of aging the bottles became “gushers” as was noted on my score sheets.   After 6 months they are regular geysers.  I obviously over-carbonated.  I’m hoping they will gas-off with time.  I’m not concerned about letting these sit for another 6 months to a year.  Time is your friend with this style.  I recently brewed up a revision of this brew which has not yet been bottled.  Stay tuned for that recipe in the future.

Score Sheets:

This was my very first all grain brew.  The recipe was a slight modification on a Brown Ale recipe supplied by my local homebrew supply store.  What do you know? All grain really wasn’t that difficult!  If you want to read more about making the jump to all grain check out this article.

Batch Size:  6.00 Gallons
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.011 SG
IBUs:  28.3
ABV:  4.6%

Recipe:

Mash at 152F for 75 minutes then fly sparge until desired amount of wort is collected:
9 lbs 4.0 oz Pale Malt, Halcyon
10.0 oz Caramel/Crystal Malt – 40L
8.0 oz Chocolate Malt
6.0 oz Caramel/Crystal Malt – 80L

1.00 oz Challenger [8.20 %] – Boil 60.0 min
0.25 oz Goldings, East Kent [5.00 %] – Boil 20.0 min
0.75 oz Goldings, East Kent [5.00 %] – Boil 1.0 min

1.0 pkg London Ale III (Wyeast Labs #1318)

Tasting Notes:

A very easy drinking Brown Ale.  Not overly complex.  A hint of roast, coffee, caramel and nutty notes.  It served it’s purpose of bridging the gap between light Summer beers and roastier Autumn beer well.  I mashed at 152F with the intention of allowing the beer to dry out some, keeping the body light.  If you’d like a maltier brew with a little more mouthfeel, I’d recommend mashing at a higher temp… maybe 156-158F.