Great Beer
French Toast American Brown Ale – Anvil Foundry – Grain to Glass – Part 2 of 2
French Toast American Brown Ale – Anvil Foundry – Grain to Glass – Part 2 of 2 First we had to choose the right beer style and I felt Brown ale was the perfect fit for a French Toast Ale.
Also as promised:
Simple Home Brewing https://www.youtube.com/channel/UCJzDFVD7OPyknYoiy2jcA4A
Dry In July Day 1 https://www.youtube.com/watch?v=mz7pFufcsi4
Dry In July Site https://www.dryjuly.com/users/pierre-verhulsdonk
Yes we are using Amoretti French Toast natural flavoring but honestly I felt the best way to really enhance both the flavor and for the brew to be enjoyable and not a sugar bomb was to give it the best possible foundation and to ferment on the dry side as it will be slightly back sweetened when we add the Amoretti French Toast natural flavoring.
I focused on nice malty flavors like biscuit, toffee, caramel, and the mouth feel as we want it to be a little creamy and lactose is perfect for that but too much can make it taste overly sweet. To keep with that mouth feel and the flavors we were going for while reducing the sweetness we went with 1 lb of golden naked oats.
Recipe for a 5.25 gallon batch for the French Toast American Brown Ale
6 lbs 2 oz – Maris Otter malt
1 lb 8 oz – Munich I malt
1 lb – Golden Naked Oats
13.5 oz – CaraBrown malt
12 oz – Biscuit malt
11.5 oz – British Dark Crystal Malt I (85 SRM)
8 oz – Honey Malt 0.65 – Magnum (12% A) – 60 minute addition
8 oz – Lactose (last 5 minutes)
Omega Yeast OYL-501 Gulo
Amoretti French Toast will be added after the beer has been kegged and chilled to avoid additional fermentation. We’ve done this twice now and had amazing successes without issues.
72% BH Efficiency – OG 1.061
Estimated FG – 1.012
Natural French Toast Artisan Flavor
https://amoretti.com/products/french-toast-artisan-flavor
Ultimately we only used 1/2 the bottle, 4 oz by weight and I must say this isn’t going to last as I know most of the people I work with will be dying for a bottle or 2 of this. It is perfect in regards to a French Toast ale as it is very drinkable and almost sessionable without a lot of sweetness.
French Toast Brown Ale by Bitter Reality Brewing.
Flying Dog – Raging Bitch Clone on Rye – Belgian IPA Imperial – Grain to Glass – Part 1 of 2
Flying Dog – Raging Bitch Clone on Rye – Belgian IPA Imperial – Grain to Glass Brewed on Anvil Foundry and chilled with Jaded Brewing Scylla – Part 1 of 2
This is a tribute to Fly Dog’s Raging Bitch beer. Essentially I found as many clone versions of it as possible to come up with my version of it. I intentionally substituted the first bittering hop addition of Warrior for Columbus as I was out of Warrior. I also added 1 lb of Rye to play on the spiciness of the already spicy brew.
Raging Bitch on Rye – Clone on Rye
5.25 gallon recipe with 90 minute boil – OG 1.0175 FG (estimated) 1.014
Currently this beer is dry hoping but is actually at 1.008 FG which would make this 8.8% by volume.
8 lbs Pale Malt, Marris Otter
6 lbs Pale Malt Belgian 2-Row
1 lb Caramel/Crystal Malt 60L
1 lb Rye Malt 1 oz Columbus (16.2% Alpha) (28.3 grams) at 60 mins
0.50 oz Columbus (16.2% Alpha) (28.3 grams) at 15 mins
0.50 oz Amarillo (8.2% Alpha) (28.3 grams) at 15 mins
0.50 oz Columbus (16.2% Alpha) (28.3 grams) at 5 mins
0.50 oz Amarillo (8.2% Alpha) (28.3 grams) at 5 mins
5 minute additions:
Added 1 heaping tsp of Wyeast Yeast Nutrient
Added 4 oz cooled wort with 1/4 tsp of Super Moss HB
1 oz Amarillo (8.2% Alpha) (28.3 grams) Whirlpool for 10 mins at 150F
1 oz Columbus (16.2% Alpha) (28.3 grams) Whirlpool for 10 mins at 150F Belgian Ardennes – Wyeast 3522
Dry Hop Schedule:
1 oz Columbus Cryo (28.3 grams) 7 Days
1 oz Amarillo Cryo (28.3 grams) 7 Days