The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

burnt flowers fallen

Brewer: The Fallen Email: rodburn36@hotmail.com
Beer: burnt flowers fallen Style: American Brown (Nut Brown)
Type: Extract w/grain Size: 5 gallons
Color:
47 HCU (~21 SRM)
Bitterness: 40 IBU
OG: 1.077 FG: 1.012
Alcohol: 8.4% v/v (6.6% w/w)
Water: Hard well water.
Grain: 3 oz. American victory
2 oz. Belgian Special B
2 oz. rye malt
3 oz. smoked malt
4 oz. Biscuit malt
8 oz. oats -steel cut
Steep: Steep Grains 45 Min. at 170° wash out and remove grains, bringing wort collected to 3.5 gal. bring to boil. add Extract. hop on time once boil begins.
Boil: 60 minutes SG 1.110 3.5 gallons
8 lb. Amber malt extract
2 lb. Dark malt extract
Add 4 oz. cracked whole bean coffee (I will be using Hazelnut flavored) last 10 min of boil.
Hops: 1 oz. brambling cross (6% AA, 60 min.)
1 oz. Northern Brewer (9% AA, 45 min.)
1 oz. N.Z. Wakatu (7% AA, 30 min.)
1 oz. Willamette (aroma)
Yeast: using Wyeast 1187 Ringwood Ale Yeast, smacked and set at room temp 3 hours prior to starting brew.
Log: Recipe creation on 11/22/2014. will follow up after batch is brewed.
Carbonation: 2.2 volumes Corn Sugar: 3.80 oz. for 5 gallons @ 70°F

Recipe posted 11/22/14.