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Award Winning American Brown Ale All-Grain Recipe
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- čas přidán 14. 08. 2024
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Learn how to brew your best American Brown Ale! I've collected data from 36 Award Winning American Brown Ale recipes and analyzed them for you to develop your best homebrew. Lots of good info on the style in here so watch till the end. If you brew this recipe, tell me about it in the comments!
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If you have winning recipes you would like to share to include in our dataset, please email us as many details of your recipe as you can including Times and temperatures, pitch rates, water chemistry, etc.. The more data the better the end product for our videos. email us at meanbrews@gmail.com
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Great!
One more great video! Now just curious about DH within a lot dark malts...🤔
I hope it wasn't my "randomness" comment that prompted the R^2 addition. Hahaha!!! Another great video. Thank you.
I can't remember who commented but it was a good catch and provides validity (or lack thereof) to using the regression curve or not. I think whats important is to take note of if its going up or down, regardless of how well the curve fits the data.
@@MeanBrews Just jumping on the comment train. I don't see a real value in R^2 if not much other information is added. I mean in this context (one independent variable and one dependent variable) the root value, which should just be the pearson correlation between the two variables, would be more interesting. And it would mirror what you said, a positive or negative relationship. Just my opinion though. Love your vids and the work you do!
@@Scootenfruity thanks for this. Did not know about the pearson coefficient. I'll be using this in my future videos for sure. Just applied it to my evolution data. here's the numbers
IBU: -0.345
SRM: 0.412
use of biscuit/victory: 0.025
Use of chocolate malt: 0.531
Crystal %: -0.214
Roast%: 0.421 (aligns to chocolate)
Flavor hops oz/gal: -0.282
Aroma hops oz/gal: 0.302
WP hops oz/gal: 0.691
Boil time: -0.5
@@MeanBrews Always happy to get ideas out there. Are those correlations? With what did you correlate them?
@@Scootenfruity I used the pearson function in excel
I've had a second thought about the ibu decrease with time. Brown ipa was added to bjcp in the 2015 revision. This probably led some brewers to put their hoppier versions of brown ale into 21B vs 19C. It seems like a logical theory and brown beer before 2015 would have been entered in 19c regardless of bitterness level
Well THAT works! I had no idea. Thank you. I googled it. My mind is blown. LOL
Agree. Likely some crossover between 19c and 21b
Yay
The best thing about American brown and brewing... tap water is fine here. I don't have biscuit or victory malts. My minivan is dead Jiim. I have to try and figure out a way to brew it with grains on hand... I am brewing next week. I have no idea what I can put in its place. List of malts on hand 2row, pils, wheat, crystal 120 dark crystal simpsons, crystal 60, honey, ESB, veinna, chocolate and roasted barley. I am just brewing a couple gallons at a shot doing BIAB. Yeasts I have.... the hops... I have. My one snaffoo is the biscuit. (Not for comps... just for the love of beer and sharing! Sorry I can't ship it across the border to you.)
toast your own malt! in the oven at 350F (180C) for 25 minutes.
Thanks again, most informative.
Do you think there's any value in representing fermentation temp as a percentage toward the recommended max temp of the yeasts from the recommended min temp of the yeasts? E.g. if a yeast has a recommended range of 64-74°F and the recipe fermented at 69°F, the corresponding value would be 50%. Since the different yeasts used across these recipes have different recommended temperature ranges and will produce different quantities of esters based on where fermentation falls within that range, representing the fermentation temperature in this way would give a number that could be applied to any of the yeasts used instead of a specific temperature which could have different results depending on the strain chosen. Although this does sound like more work... Possibly more work than it's worth.
I understand what you're saying. Its very hard to represent where the different strains lie in the bell curve. let me have a think about how I can present this better. I do like your idea but I worry that it may confuse people. like if I applied a scale of 0-100 for the range (to normalize it) then showed how each recipe lies between each strain's expected range. Problem is for styles like Hefeweizen where people shoot high or low depending if they want phenols or esters, it may give results that would not be beneficial. I guess it is more info than what I'm giving now. Let me think on it a bit.
how about this? imgur.com/a/gmucRv3
@@MeanBrews that looks good! Presenting it like that takes an extra couple steps of translation out of interpreting the data compared to what I had in mind. It might mean a little extra work if anybody wanted to use a strain not listed, but with so many options already on the chart, that's probably fine.
@@PBfreak808 most all recipes say what yeast they used. not all recipes say what temperature they fermented the beer at. thats why not all strains are presented.
Not the biggest Brown Ale fan but I think that’s just because most I’ve tasted had virtually no mouthfeel. Including Newcastle Brown Ale, do you feel that’s representative of the style?
Should have a medium to medium dry finish. Upping the wheat could help here
@@MeanBrews May have to try that out cheers!
Yay