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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 7:44 pm Post subject: Nut Brown Ale |
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Brewing Method: Extract
Yeast: WYEAST 1098
Yeast Starter:
Batch Size: 5 US gal
Original Gravity: 1.046
Final Gravity: 1.020
Alcohol Content: %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 1 hour total
Primary Fermentation: 5 days @ 68 deg
Secondary Fermentation: 6 days @ 68 deg
Additional Fermentation:
Grain Bill:
5 lbs amber malt extract
2 lbs dark malt extract
1/2 lbs crystal malt
1/2 lbs roasted malt
1/4 lbs black patent malt
1/4 lbs chocolate malt
2 oz malto dextrin
1/4 lbs British Pale Ale malt
Hop Bill:
1/4 oz Cascade hops
3 oz Fuggles
Add 2 oz Fuggles immediatly upon boil
After 30 min add 1/4 oz Cascade
Add final 1 oz Fuggles after another 30 min and turn off heat
Mash Schedule:
Brewers Notes:
"Toast" Pale malt by spreading in cookie sheet and placing in oven at 350 deg for no more that 10 min.
Once cool add to other specialty grains and crack.
Add cracked grains to 1.5 gallons of water and bring to boil
Once boil commences remove cracked grains and add malt extract, malto dextrin and 2 oz Fuggles
Follow remaining guidelines as you normally would to brew
This brew gives a great nutty flavor due to the "toasting" procedure and the roasted barley |
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