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Brooklyn Brew Shop's Chestnut Brown Ale
The next beer that I will be brewing is Chestnut Brown Ale, from Brooklyn Brew Shop. As with all of my "Tips and Advice" threads, this will be a running account of the experience and the things that I learn during the process.
As usual, I'll start with the particulars:
Informational link: http://brooklynbrewshop.com/beer-mak...-brown-ale-mix
Instructions: http://brooklynbrewshop.com/directio...structions.pdf
Awesome, must-see video: https://vimeo.com/31829144
I really like the description of this beer: rich, nutty and mellow, with the added ambience of freshly-roasted chestnuts. It sounds to me like a perfect brew for this time of year, and I am looking forward to trying it.
I was able to brew this yesterday, and I'm pretty sure things went well. I brewed the beer according to the instructions above, with no real complications to speak of. Temperatures during the mash got a few degrees higher than my limit of 152 degrees during the first 10 minutes, but other than that, it went well, as did the sparge and the boil. The freshly-roasted chestnuts that were added at the beginning of the boil seemed to go really nicely with the East Kent Golding hops, and I'm looking forward to trying that combination with this northern English brown ale.
I looked in on the beer this morning, and while there has definitely been some fermentation, it doesn't seem to be as active as usual. Ambient temperatures were right at 68 degrees, which has been a good range in the past.
I was in a hurry, so I wasn't able to see the temperature on the thermometer that is on the fermenter itself, but I'll take a look at it when I get home from work this evening, and see how it is going. I've had a couple of beers that were slow to start before, and this could be another one. The good news is that it is indeed fermenting, which is half the battle.
As per my usual schedule, I'll replace the blow-off tube with an airlock in three days; I'll check on it each morning and evening, to see how it is going. After a total of at least three weeks, I'll proceed with bottling.
Here is the label that I came up with for this beer:
As always, if anyone has made this beer and has any experience with it, please feel free to share your thoughts, feedback and suggestions. If anyone has any questions, please post them here, and I will do my best to provide or find an answer.
Thanks in advance -
Ron
The next beer that I will be brewing is Chestnut Brown Ale, from Brooklyn Brew Shop. As with all of my "Tips and Advice" threads, this will be a running account of the experience and the things that I learn during the process.
As usual, I'll start with the particulars:
Informational link: http://brooklynbrewshop.com/beer-mak...-brown-ale-mix
Instructions: http://brooklynbrewshop.com/directio...structions.pdf
Awesome, must-see video: https://vimeo.com/31829144
I really like the description of this beer: rich, nutty and mellow, with the added ambience of freshly-roasted chestnuts. It sounds to me like a perfect brew for this time of year, and I am looking forward to trying it.
I was able to brew this yesterday, and I'm pretty sure things went well. I brewed the beer according to the instructions above, with no real complications to speak of. Temperatures during the mash got a few degrees higher than my limit of 152 degrees during the first 10 minutes, but other than that, it went well, as did the sparge and the boil. The freshly-roasted chestnuts that were added at the beginning of the boil seemed to go really nicely with the East Kent Golding hops, and I'm looking forward to trying that combination with this northern English brown ale.
I looked in on the beer this morning, and while there has definitely been some fermentation, it doesn't seem to be as active as usual. Ambient temperatures were right at 68 degrees, which has been a good range in the past.
I was in a hurry, so I wasn't able to see the temperature on the thermometer that is on the fermenter itself, but I'll take a look at it when I get home from work this evening, and see how it is going. I've had a couple of beers that were slow to start before, and this could be another one. The good news is that it is indeed fermenting, which is half the battle.
As per my usual schedule, I'll replace the blow-off tube with an airlock in three days; I'll check on it each morning and evening, to see how it is going. After a total of at least three weeks, I'll proceed with bottling.
Here is the label that I came up with for this beer:
As always, if anyone has made this beer and has any experience with it, please feel free to share your thoughts, feedback and suggestions. If anyone has any questions, please post them here, and I will do my best to provide or find an answer.
Thanks in advance -
Ron
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