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burnt flowers fallen
| Brewer: | The Fallen | Email: | rodburn36@hotmail.com | |||||
| Beer: | burnt flowers fallen | Style: | American Brown (Nut Brown) | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 40 IBU | |||||
| OG: | 1.077 | FG: | 1.012 | |||||
| Alcohol: | 8.4% v/v (6.6% w/w) | |||||||
| Water: | Hard well water. | |||||||
| Grain: | 3 oz. American victory 2 oz. Belgian Special B 2 oz. rye malt 3 oz. smoked malt 4 oz. Biscuit malt 8 oz. oats -steel cut |
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| Steep: | Steep Grains 45 Min. at 170° wash out and remove grains, bringing wort collected to 3.5 gal. bring to boil. add Extract. hop on time once boil begins. | |||||||
| Boil: | 60 minutes | SG 1.110 | 3.5 gallons | |||||
| 8 lb. Amber malt extract 2 lb. Dark malt extract |
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| Add 4 oz. cracked whole bean coffee (I will be using Hazelnut flavored) last 10 min of boil. | ||||||||
| Hops: | 1 oz. brambling cross (6% AA, 60 min.) 1 oz. Northern Brewer (9% AA, 45 min.) 1 oz. N.Z. Wakatu (7% AA, 30 min.) 1 oz. Willamette (aroma) |
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| Yeast: | using Wyeast 1187 Ringwood Ale Yeast, smacked and set at room temp 3 hours prior to starting brew. | |||||||
| Log: | Recipe creation on 11/22/2014. will follow up after batch is brewed. | |||||||
| Carbonation: | 2.2 volumes | Corn Sugar: 3.80 oz. for 5 gallons @ 70°F | ||||||
Recipe posted 11/22/14.
