Coopers Nut Brown Ale

Brewer:	Fitz Roy		Email:	patagoniablue@hotmail.com
Beer:	Coopers Nut Brown Ale		Style:	English Brown
Type:	Extract w/grain		Size:	20 liters
Color:	48 HCU (~21 SRM)		Bitterness:	4 IBU
OG:	1.044		FG:	1.010
Alcohol:	4.4% v/v (3.5% w/w)
Water:	Boil water 5 minutes
Grain:	300g Brewer's Crystal 200g Brewer's Roasted barley
Steep:	Grain must be soaked in hot water at 70°C for about 45 minutes
Boil:	40 minutes	SG 1.055	16 liters
	1700g Cooppers Nut Brown Ale kit 500g Light dry malt extract 300g Belgian candi sugar
	Immerse the unopened can into a sinkfull of extremely hot water. Meanwhile put 7 to 10 litres of cold water into the stockpot and bring to a boil. Turn the heat off, mix the malt extract into the water and boil 10 to 15 minutes before adding the kit. Turn the heat off, open the kit and mix it into the water. Mix the hops into the water. Allow to boil 10 to 15 minutes then add sugar and boil 1 or 2 more minutes
Hops:	10g Northern Brewer (7.4% AA, 15 min.)
Yeast:	Use Saf-Ale, simply stir the packet into pre-boiled water at 30°C, and allow to set for 1/2 hour before using.
Carbonation:	2.0 volumes	Corn Sugar: 82.4g for 20 liters @ 16°C
	Carbonation can be make with 0.5 litre of wort, added at the end of secondary fermentation

Recipe posted 04/14/01.