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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: |
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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 |
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| 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.) |
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| 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.
