Buster Nut Bourbon Barrel

All Grain Recipe

Submitted By: kinger (Shared)
Members can download and share recipes

Brewer: Jared King
Batch Size: 5.00 galStyle: American Brown Ale (19C)
Boil Size: 8.25 galStyle Guide: BJCP 2015
Color: 71.5 SRMEquipment: King Brewing Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 30.8 IBUsBoil Time: 60 min
Est OG: 1.105 (24.9° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.035 SG (8.7° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
14.00 gal Burton On Trent, UK Water 1
13 lbs Golden Promise (3.0 SRM) Grain 2
2 lbs 12.00 oz Chocolate Malt (450.0 SRM) Grain 3
2 lbs 8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
2 lbs Caramunich Malt (56.0 SRM) Grain 5
1 lbs White Wheat Malt (2.4 SRM) Grain 6
1.00 oz Northern Brewer [8.5%] - Boil 80 min Hops 7
1.00 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 8
1.00 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 9
2 pkgs Ringwood Ale (Wyeast Labs #1187) Yeast 10

Taste Notes

7/17/2017 Fermenter #1: 6.20 BRIX (1.008 SG), 4.30 % ABV Fermenter #2: 6.60 BRIX (1.011 SG), 4.00% ABV Description: Slightly nutty brown ale, sharp finish, opaque sample.

Notes

Recipe: http://coloradobeer.org/brew-at-home-buster-nut-brown-ale-ska-brewing/ Procedure Notes: We do a slight Burton on Trent water adjustment and typically will add our ‘Salts’ directly to the barley on its way to be crushed. Strike appropriately to get a mash temp of about 156-158 and hold for 45 minutes. Vorlouf or recirculate the mash for 15 minutes before running off to the kettle. We sparge for about 1 to 1.25 hours. Bring to a boil and wait for hot break before adding first hops. At our altitude we need to boil for 1.5 hours, and follow the hop bill indicated above. At a lower altitude this can be changed but be sure to achieve the indicated IBU’s. Knock out to a clean and sanitized fermenter and pitch a Ringwood yeast strain. We use 1187. Ferment no warmer than 69 F and be sure to give this beer a long and adequate diacetyl rest. We cool in stages after diacetyl rest, going to 55 F for 24 hours then to 45 for 24 hours before we drop any yeast. Diacetyl is not acceptable in this style and given the yeast strain, go above and beyond to get rid of any “butter”. We age for 10-14 days at 45 then will drop temp to 35 before we transfer to the brite tank. Carbonate to 2.48 Vol/co2 and ta-da, Buster!