Nut Brown ale - Beer Recipe - Brewer's Friend

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Nut Brown ale

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 150 min
Batch Size: 9.5 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday August 7th 2015
1.058
1.014
5.8%
29.1
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Maris Otter Pale17 lb Maris Otter Pale 38 3.75 84.5%
10 oz American - Caramel / Crystal 80L10 oz Caramel / Crystal 80L 33 80 3.1%
10 oz American - Special Roast10 oz Special Roast 33 50 3.1%
10 oz United Kingdom - Brown10 oz Brown 32 65 3.1%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 3.1%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 3.1%
322 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.10 oz Willamette2.1 oz Willamette Hops Pellet 5.2 Boil 60 min 23.68 61.2%
1.33 oz Willamette1.33 oz Willamette Hops Pellet 5.2 Boil 10 min 5.44 38.8%
3.43 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 385 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Custom
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 0 51 59 0
Added 6g each of CaCl & Gypsum, leaving room to tailor it later. Possibly add 3-6g CaCl bringing Cl to 75-101 SO2 is 59.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 152 °F 60 min
9 gal Sparge -- 160 °F 20 min
Starting Mash Thickness: 1.19 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.38 gal (53.51 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.38 gal (5.51 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.19 qt/lb 5.99 23.9  
Mash volume with grains 7.6 30.4  
Grain absorption losses -2.52 -10.1  
Remaining sparge water volume 10.28 41.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.38 g | 53.5 qt) 13.5 54  
Boil off losses -3.75 -15  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 9.62 g | 38.5 qt) 9.5 38  
Estimated amount in fermentor 9.5 38  
Total: 16.27 65.1
Equipment Profile Used: System Default
 
Notes

308g DME in 3L starter

1/25/16 update FG 1.013 so ABV is 5.7 after discounting the low ABV starter. Color is good
but there is a dryness to it,somewhat astringent. Doubt it is tannins, doubt that my batch sparge ph was high since it was RO water and the main mash was 5.4. Perhaps it is the pale chocolate malt or brown malt. It's young but I'm leaning toward the gypsum, which I may decrease next time, now to add some more chloride NaCl to my glass and see it's affect. Well the bitterness is still main stage but the body is rounder and so we'll see what age will give it. Is it possible the starter was too bitter? 15 min hops in that.

4/4/16 Excellent subtle nut brown, bitterness has faded, has improved since I decreased the carbonation to appropriate levels. I would leave out the brown malt next time and increase the other specialty malts & perhaps leave out the late hopping. I entered this into the state fair.

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  • Last Updated: 2016-05-04 19:51 UTC