I was planning on brewing a NE Brown Ale this weekend and have not done one in years and thought I may be able to tweak my old recipe with a little help from you all.
My grain bill is as followed (5 gallon recipe)
9.75 lbs British Pale Ale malt
0.75 lbs Special Roast 50L
0.50 lbs Victory 28L
0.50 lbs Crystal 40L
0.25 Pale Chocolate 200L
Kent Golding for the hops (1.5 oz at the boil and 0.5 oz aroma)
Wyeast London Ale 1028 (ferment at 62 for three weeks).
My main concern is the Melanoidin. By looking at my notes I did not add this last time, but I figured a small addition may round out the body. Should I skip this addition to the mash, or by experience have you all found it to be beneficial to the brew?
Next, the last time I used London Ale 1028, I femented closer to 70 degrees and my notes stated that it was very fruity. Would you all recommend fementing at the lower end of the yeast’s tolerance? Say 60-62 degree and take the fermentation out a littler longer? Say three weeks?
Thank you for any and all input.