<p>Pam Grier, american brown ale based on Mikkeller's Jackie Brown.</p>
<h4>Grist</h4>
<ul>
<li>1600g pils (Castle, 3 EBC)</li>
<li>300g brown malt (Crisp, 120 EBC)</li>
<li>300g Caramel Münich I (BESTMALTZ, 90 EBC)</li>
<li>300g Flaked torrified oats (Crisp, 5 EBC)</li>
<li>200g Crystal malt (Castle, 150 EBC)</li>
<li>100g cara pils (BESTMALTZ, 5 EBC)</li>
<li>50g Chateau chocolat (Castle, 900 EBC)</li>
<li>315g DME</li>
</ul>
<h4>Hops</h4>
<ul>
<li>18g Nugget @ 60min</li>
<li>18g Centennial @ 5min</li>
<li>18g Amarillo dryhop</li>
</ul>
<h4>Yeast</h4>
<ul>
<li>Wyeast 1028</li>
</ul>
<h3>Notes</h3>
<p>Basically no-chill. Yeast pitched 30/1 around noon.</p>
<p>FG 1.012-1.013 measured 5/2</p>
<p>Forgot to note OG. Recipe stated 1.060. Brewfather calculated 1.054. Efficiency was low, hence the DME, so assume Brewfather is correct.</p>
<h3>Bottling</h3>
<p>10L bottled on 7/2 using 67g DME for carbonation.</p>
<h2>Tasting notes</h2>
<p>Lacks mouthfeel. Maybe mash at higher temp, and/or use another yeast. WY1968, maybe?</p>
<p>Slight roast character. Use Carafa Special II instead of chocolate malt, or try capping</p>
<p>Maybe a bit too dark? Check recipe against actual EBC values used. Some grains might have switched color/amout. Not critical.</p>
<ul>
<li>Recipe calls for 23 EBC Münich I, not 90 EBC Caramel Münich I. This is probably the main culprit re. color.</li>
<li>Recipe calls for 110 EBC Cara Crystal, not 150 EBC Crystal</li>
<li>Brown malt is listed at slightly lighter than recipe, though (120 vs 150 EBC)</li>
</ul>


Pam Grier #1

Grist

Hops

Yeast

Notes

Bottling

Tasting notes