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Toady's Nut Brown Ale

This is my "house ale" and the one guests ask for most!

Brewer: Bob Cunningham Email: -
Beer: Toady's Nut Brown Ale Style: English Brown
Type: All grain Size: 21.5 liters
Color:
29 HCU (~15 SRM)
Bitterness: 32 IBU
OG: 1.057 FG: 1.014
Alcohol: 5.5% v/v (4.3% w/w)
Water: 1 tsp. gypsum and 1 tsp epsom salts
Grain: 3.5kg American 2-row
.5kg Wheat malt
1.5kg British Carastan
65g American chocolate
Mash: 72% efficiency
Step infusion mash 122 degress for 20 minutes, 153 degrees for 20 minutes and 158 degrees for 20 minutes. Mash out at 168 degrees.
Boil: 70 minutes SG 1.053 23 liters
1/2 tsp Irish Moss last 15 minutes.
Hops: 56g Fuggles (4.0% AA, 60 min.)
28g Fuggles (4.0% AA, 30 min.)
Yeast: Wyeast 1098 - British Ale Yeast or Wyeast 1056 - American Ale Yeast depending on my mood.
Carbonation: 2.2 volumes Corn Sugar: 130g for 21 liters @ 65°F
I have not used the carbonation calculator before. Generally bottle prime with 2/3 cup of dextrose.

Recipe posted 03/20/98.