This brew was an attempt to make a brown ale using brown malt that I made by toasting half a pound of 2-row malt in my oven for thirty minutes. I also used a pound of oats that I had toasted using a similar method (the oats were in the oven for an hour as opposed to thirty minutes). I’m hoping that the end result has a toasty, nutty, oatmeal cookie quality to it, as well as a detectable level of hop flavour.
I re-used the Rogue Pacman yeast that fermented my last brew (a single hop ale made with Sorachi Ace hops). The re-pitched yeast took of pretty quickly, with lots of bubbling inside of two hours. I had to improvise a bit on the hop schedule, as I am down to my last few ounces while waiting for a new batch to arrive.
Toasted Brown Ale
9 lbs. 2-row
1 lb. biscuit
1/2 lb. brown malt
1/2 lb. melanoidin
2 tbsp. chocolate malt
1 lb. toasted oats
1/2 oz. citra (leaf) @ 60 min.
1/2 oz. citra (leaf) @ 30 min.
1/2 oz. hallertau (pellet) @ 10 min.
1 oz. chinook (leaf) @ 5 min.
1/2 oz. chinook @ end of boil
1 tsp. Irish moss @ 10 min.
Yeast: Wyeast Rogue Pacman
OG: 1.050
Est. IBU: 50
Mashed for 60 min. @ 150°F