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Double Nut Brown

Method: All Grain
Style: Dark Mild
Boil Time: 50 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11.2 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: The Mark
Hop Utilization: 98%
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)

Created: Sunday January 26th 2020

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

22.9

SRM (morey):

15.9

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13 lb	American - Pale 2-Row13 lb Pale 2-Row	37	1.8	70.3%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	5.4%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	5.4%
1 lb	American - Victory1 lb Victory	34	28	5.4%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	2.7%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	5.4%
1 lb	Honey1 lb Honey - (late boil kettle addition)	35	2	5.4%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.5	Boil	60 min	9.03	33.3%
1 oz	Goldings1 oz Goldings Hops	Pellet	4.5	Boil	30 min	6.94	33.3%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	30 min	6.94	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Fuggles (Pellet)	9.03	33.3%
1 oz	Goldings (Pellet)	6.94	33.3%
1 oz	Willamette (Pellet)	6.94	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28 qt		Infusion	68 °F	154 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Danstar - Nottingham Ale Yeast

Amount:	2 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 148 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.52 Volumes

Target Water Profile

Detroit, MI (2010)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Dough in slow. Add grain add water mix well. Do this two or three times. Layer in oats.

Late addition honey last 15 minutes to boil.

Add 1 lb crushed unsalted pecans in a bag (dry hop) to 1st rack.

Aerate the wort.

Last rack in a bucket. Airlock bucket. Set outside (freezing temps). Each afternoon remove ice from top of bier. Remove ice for how ever long you want. I do 1 week.

I would suggest not letting finished bier getting above 65 degrees.

Last Updated and Sharing

241

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Brews

Public: Yup, Shared
Last Updated: 2020-02-01 13:53 UTC
Snapshot Created: 2020-01-26 15:30 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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