Janet's Brown Ale?

[TastyMcD]

Not sharing a good recipe would definitely have a negative impact on my good karma balance.

I'm curious about this astringency you mentioned. There are quite a few causes of astringency and I'd hate for you to make another batch without considering some of them. You mentioned you "over-corrected for your efficiency". Were you having some unexpected high efficiencies previously? I'm sensing a grist issue.

In any case, love to taste the beer sometime. I'm always in Berkeley. Triple Rock.

Tasty

[maxwell]

I'm curious about this astringency you mentioned. There are quite a few causes of astringency and I'd hate for you to make another batch without considering some of them. You mentioned you "over-corrected for your efficiency". Were you having some unexpected high efficiencies previously? I'm sensing a grist issue.

In any case, love to taste the beer sometime. I'm always in Berkeley. Triple Rock.

Tasty

When you talk about a grist issue, does that mean basically a problem with the milling? My efficiency is up around 80% pretty consistently. I have wondered whether the gap is set too close on the mill at my LHBS as I do also get stuck mashes very easily. Thanks for your help.

Max

[TheDarkSide]

Brewed this beer last week. I over-corrected for my efficiency and ended up with an O.G. of 1.062. Mash temp was a bit lower, started around 153 then dropped to 149 towards the end. Starter was 1.6 L and my gravity reading when racking to secondary was 1.012. I think that this is just reflecting my lower mash temp. It tastes great already but I got a little bit of astringency from the low F.G. This will be brewed again soon.

DarkSide - were your results at all similar?

Thanks Tasty for sharing a great recipe.

I haven't tasted it yet. I just dry hopped it yesterday and will keg this weekend. I'll let you know how it comes out.

[TastyMcD]

I'm curious about this astringency you mentioned. There are quite a few causes of astringency and I'd hate for you to make another batch without considering some of them. You mentioned you "over-corrected for your efficiency". Were you having some unexpected high efficiencies previously? I'm sensing a grist issue.

In any case, love to taste the beer sometime. I'm always in Berkeley. Triple Rock.

Tasty

When you talk about a grist issue, does that mean basically a problem with the milling? My efficiency is up around 80% pretty consistently. I have wondered whether the gap is set too close on the mill at my LHBS as I do also get stuck mashes very easily. Thanks for your help.

Max

I don't want to start looking for a solution to a non-problem here. Again, there are other causes of astringency like high sparge temps and water chemistry. The same is true for stuck mashes. A common cause is the grist but there are other causes as well. I'm only making further comments about grist because I've had some recent bad experiences with over-milled grain. In these two cases, I got over 80% efficiency and both beers were considerably astringent.

80% efficiency in itself is nothing to be concerned about unless your beer disappoints you in some way and even then, that may not be the cause. The best beers on my system are produced from a grist that has little flour and very few pulverized husks. I get about 74% efficiency.

Tasty

[mookie1010]

80% efficiency in itself is nothing to be concerned about unless your beer disappoints you in some way and even then, that may not be the cause. The best beers on my system are produced from a grist that has little flour and very few pulverized husks. I get about 74% efficiency.

Tasty

You're getting 74% while doing a re-circ during the whole mash? You mentioned that on one of the shows, I think, right?

[TastyMcD]

80% efficiency in itself is nothing to be concerned about unless your beer disappoints you in some way and even then, that may not be the cause. The best beers on my system are produced from a grist that has little flour and very few pulverized husks. I get about 74% efficiency.

Tasty

You're getting 74% while doing a re-circ during the whole mash? You mentioned that on one of the shows, I think, right?

That's correct. I recirc continuously from dough-in until sparge. (direct fired mashtun)

Tasty

[linuxelf]

Tasty, I just took 1st in our Club American Ales comp with Janet's Brown, so now it's moving on to the AHA Nationals. So, there's yet another 1st in a long line of 1st place wins for that recipe. Again, thanks for sharing it!

[TastyMcD]

Nice job. You must have had a great brew day and a stellar fermentation That's what I've found to be the secret to good beer. Good luck at the COC.

Tasty