The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Nut Brown

Brewer: Pete Strunk Email: -
Beer: Nut Brown Style: English Brown
Type: Partial mash Size: 6.25 gallons
Color:
52 HCU (~22 SRM)
Bitterness: 22 IBU
OG: 1.069 FG: 1.012
Alcohol: 7.3% v/v (5.7% w/w)
Water: Tap water ran thru a water filter. 5.2 stablizer for mash water
Grain: 3.0 lb. American 2-row
1 lb. British Munich
1 lb. 8 oz. Honey Malt
1.0 lb. British crystal 50-60L
6 oz. British chocolate
Mash: 65% efficiency
Mash at 150° for 60 min. (Batch sparge method) Use 2 charges for sparge.Collect desired amount and add to kettel along with D.M.E.
Boil: 60 minutes SG 1.061 7.0 gallons
6 lb. Light dry malt extract
Irish Moss at 15 min. mark and yeast energizer
Hops: 1.5 oz. Fuggles (4.0% AA, 60 min.)
1.5 oz. Fuggles (4.0% AA, 20 min.)
1.0 oz. Fuggles (4.0% AA, 0 min.)
Yeast: Nottingham Dry
Log: 11/11/07 Ferment @ 65° for 2 weeks then rack into keg.
Carbonation: 2.3 volumes Keg: 7.7 psi @ 35°F
Tasting: Will Update

Recipe posted 11/11/07.