A Recipe to Try: Wheaty Brown
TARGET OG: 1.055, TARGET IBU: 25–26
- 6.5 lbs Maris Otter
- 1.25 lbs Rahr white wheat malt
- 12 oz flaked wheat
- 12 oz Simpsons Dark Crystal
- 6 oz UK Extra Dark Crystal
- 4 oz UK Pale Chocolate
- 1 oz English Challenger, or the equivalent of your choice
- A malt-accenting English ale strain of your choice—I’m going with Wyeast 1469 West Yorkshire
Related Post: Homebrew Recipe for Saison Fatalii
Key Points for Key Pints
- Grain choice. Being a malt-driven beer, we’ll rely on a deep blend of grains to stack flavors in this, the wheatiest and brownest of brown ales: Maris Otter pale malt and Minnesotan white wheat malt for a base; raw flaked wheat for body-building proteins and glucans; and imported crystal and chocolate for layered flavors of butter toffee, creme brulee, and light-roast coffee.
- Yeast choice. An English-type ale strain with fairly low attenuation (for that high finishing gravity) and good flocculation (for easy clarification and quick turnaround) will be our friend. Aromatic contributions of fruit and/or fresh bread will be a bonus. I’m going with Wyeast 1469 West Yorkshire. Other good options would be Wyeast 1968 London ESB or 1945 NeoBritannia.
- Carbonation & dispense. If you have a beer engine or nitro system, this is the time to bust it out: a thoroughly-degassed pint will enhance the velvety body and chewy maltiness of this beer to the point of making one cry. It will also take well to bottle conditioning given a low dose of priming sugar for a mellow, “real ale” level of carbonation.