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Airframers Nut Brown Ale

Brewer: Gregory S. Email: gregteena@at015167.americablejapan.com
Beer: Airframers Nut Brown Ale Style: English Brown
Type: Extract w/grain Size: 5.5 gallons
Color:
94 HCU (~34 SRM)
Bitterness: 20 IBU
OG: 1.058 FG: 1.013
Alcohol: 5.8% v/v (4.6% w/w)
Grain: 0.50 lb. British Caramalt
0.50 lb. British crystal 50-60L
0.50 lb. British crystal 135-165L
0.50 lb. British chocolate
Steep: Steep grains at 155F in 1.5 gallons of water for 30 minutes.
Boil: 60 minutes SG 1.107 3 gallons
6.00 lb. Amber dry malt extract
0.50 lb. Brown sugar
2 teaspoons of irish moss last 15 minutes of boil.
Hops: 1.02 oz. Challenger (7.2% AA, 60 min.)
0.50 oz. East kent goldings (6.1% AA, 30 min.)
0.26 oz. Northdown (6.7% AA, 15 min.)
.5 oz. Northdown (aroma)
Yeast: Pitch wyeast 1098 after making a starter. I stepped up the starter twice before pitching. Fermentation started within 3 hours and continued for 6 days.
Log: Beer fermented at 68 degrees for 6 days in the primary. Racked to secondary and allow two additional weeks of conditioning and bottle. Beer was just racked to the secondary I will allow 4 months of bottle conditioning prior to drinking.
Carbonation: 3/4 cup of corn sugar
Tasting: Have not tasted the final product yet but next time I will use Light DME vice Amber DME.

Recipe posted 01/31/04.