The American Brown Ale I brought in the large green grolsh bottle was actually dry-hopped with Centennial hops, not the Amarillo that I stated in the meeting. My apologies. I reviewed the receipe I brewed off of for this one, and I had made a few changes from the article published in BYO. Here is what I came up with.
I have also posted the original recipe from BYO in our database as Janet's Brown Ale. I just adjusted the grain bill to get rid of the odd fractions, and adjusted the hop schedule so that I could use an even number of ounces of each hop: 2oz Centennial. 2oz Northern Brewer. 3oz Cascade. .. and I updated each hop for the AA% that I actually bought.
The day I came in to get my WLP001, they had sold the last vial. I debated between the California V and the Pacific Ale yeast, deciding upon California V (WLP#051) which I have not used before. I think the fruity aspects of this yeast came out well in this brew.
Also, this was my first time doing Mash Hops and Water Treatments. The mash hop was easy enough, and I'm not real sure how much that effects the end result. The additions I made to Irvine tap water was to raise the sulfates, sodium & total alkalinity to enhance hops & mouthfeel. I also think that is where a touch of the sour came in (from raising my sodium to 103ppm).
This beer is just a month since brew day, and I look forward to see how it matures over the next few weeks (if I can keep it from tapping out over Thanksgiving!). Many thanks for the kind comments & suggestions on this one!
Regards,
--LexusChris
