I had one of my Brewbarn Brown ales with an oatmeal raisin cookie and dang, those flavors went good together! And so in the spirit of Dogfish Head's Raison D'Etre, I added @1 lb of raisins and @1 lb of dark brown sugar to my recipe.
Go figure!
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Tweeking the Brown again!
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Tweeking the Brown again!
by Stephen Verschelden » Wed Dec 09, 2009 5:31 pm
Ok, well,
I had one of my Brewbarn Brown ales with an oatmeal raisin cookie and dang, those flavors went good together! And so in the spirit of Dogfish Head's Raison D'Etre, I added @1 lb of raisins and @1 lb of dark brown sugar to my recipe.
Go figure!
I had one of my Brewbarn Brown ales with an oatmeal raisin cookie and dang, those flavors went good together! And so in the spirit of Dogfish Head's Raison D'Etre, I added @1 lb of raisins and @1 lb of dark brown sugar to my recipe.
Go figure!
. . . "because like beer, radio shouldn't suck" ~Justin Crossley~
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Stephen Verschelden - Posts: 108
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- Location: California
Re: Tweeking the Brown again!
by Stephen Verschelden » Wed Feb 10, 2010 8:55 pm
Ok, this beer turned out awesome! (even if I do say so myself) I mean, this coming from a guy who dumped @ 2 gals of an imperial red ale that I didn't think any amount of conditioning would ever fix, ha!
I did go from a recipe that produces a beer of @ 6.5% to an 8% beer so this too would be considered an imperial style beer. But the alcohol warmth is subtle and this beer is good now and I'm guessing will only improve with time.
I'm hoping to bottle some of this to share with our gang and maybe even run it through a contest or two!
I did go from a recipe that produces a beer of @ 6.5% to an 8% beer so this too would be considered an imperial style beer. But the alcohol warmth is subtle and this beer is good now and I'm guessing will only improve with time.
I'm hoping to bottle some of this to share with our gang and maybe even run it through a contest or two!
. . . "because like beer, radio shouldn't suck" ~Justin Crossley~
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Stephen Verschelden - Posts: 108
- Joined: Tue Mar 31, 2009 8:17 pm
- Location: California
Re: Tweeking the Brown again!
by Ben Siegel » Thu Feb 11, 2010 9:48 am
That totally reminds me of a question I've had for awhile (ever since lsitening to the BN's Can You Brew It try to Clone Brown Shugga) where do you add brown sugar to impart flavor? At what point in the process?
Drinking:
MoreBeer Stout
Cascade Honey Pale Ale
Primary: Payback Porter (B3 Brown Porter Kit with mini-mash addition)
On deck: Ye Olde Dwarf Tosser No.2 (Wee Heavy ver. 2.0), and ???
MoreBeer Stout
Cascade Honey Pale Ale
Primary: Payback Porter (B3 Brown Porter Kit with mini-mash addition)
On deck: Ye Olde Dwarf Tosser No.2 (Wee Heavy ver. 2.0), and ???
- Ben Siegel
- Posts: 88
- Joined: Wed Jan 06, 2010 8:53 pm
Re: Tweeking the Brown again!
by Mark Ranes » Fri Feb 12, 2010 10:42 am
Late in the boil. I add any sugar with about 10 minutes left in the boil.
Mark
Mark
You meet people who forget you. You forget people you meet. But sometimes you meet those people you can't forget. Those are your 'friends.' ~Anonymous~
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Mark Ranes - Posts: 391
- Joined: Tue Mar 31, 2009 4:17 pm
- Location: Turlock, CA
Re: Tweeking the Brown again!
by Stephen Verschelden » Wed Feb 17, 2010 5:32 pm
10 to 20 mins is recommended for pasteurizing/sanitizing without too much caramelizing. I used 20 in this recipe as I added a bunch of stuff at that time for convenience! Yeast nutrients/whirlfloc/raisins/brown sugar/hops/tlc 
. . . "because like beer, radio shouldn't suck" ~Justin Crossley~
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Stephen Verschelden - Posts: 108
- Joined: Tue Mar 31, 2009 8:17 pm
- Location: California
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