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Nut Brown ale

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

Original Gravity:

1.058

Final Gravity:

1.014

ABV (standard):

5.8%

IBU (tinseth):

29.1

SRM (morey):

16.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.43 oz	Willamette (Pellet)		29.12	100%
3.43 oz / $ 0.00

Mash Guidelines

Amount	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

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

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.

Last Updated and Sharing

834

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Brews

Public: Yup, Shared
Last Updated: 2016-05-04 19:51 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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