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Nutbuster Brown

Brewer: Rick Armstrong Email: -
Beer: Nutbuster Brown Style: American Brown
Type: All grain Size: 11 gallons
Color:
36 HCU (~17 SRM)
Bitterness: 38 IBU
OG: 1.068 FG: 1.010
Alcohol: 7.5% v/v (5.9% w/w)
Grain: 18 lb. American 2-row
1 lb. Gambrinus Honey Malt
1 lb. Belgian biscuit
1 lb. American crystal 80L
1 lb. Belgian CaraMunich
8 oz. American chocolate
1 lb. 8 oz. Flaked oats
1 lb. Flaked wheat
Mash: 75% efficiency
90 Min Mash. Oats and Flaked Wheat added last 30 min.
Boil: 90 minutes SG 1.058 13 gallons
2 lb. Molasses (End of Boil)
Irish Moss added last 15 min.
Hops: 2 oz. Centennial (10.5% AA, 90 min.)
.5 oz. Tettnanger (4.5% AA, 45 min.)
1 oz. Willamette (5% AA, 45 min.)
1 oz. Tettnanger (aroma)
.5 oz. Willamette (aroma)
Yeast: London Ale 1028
American Ale 1056
Log: Split batch into two 5 gal. fermentors using different yeast variety for each batch. Add Molasses at end of boil to retain optimum flavor.
Dry Hop in Secondary Fermentors using 1 oz. Tetnanger for London Ale, 1 oz. Willamette for American Ale.

Recipe posted 08/26/07.