TTI Schweddy Balls - Nut Brown Ale

All Grain Recipe

Submitted By: PirateBrewer (Shared)
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Brewer: Tim McTaggart
Batch Size: 11.00 galStyle: Northern English Brown Ale (11C)
Boil Size: 12.44 galStyle Guide: BJCP 2008
Color: 16.4 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 29.3 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 4.8%Taste Rating: 30.0

Amount Name Type #
19 lbs 8.81 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
1 lbs 8.06 oz Special Roast (50.0 SRM) Grain 2
1 lbs 8.00 oz Victory Malt (25.0 SRM) Grain 3
1 lbs 0.04 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
8.02 oz Pale Chocolate (300.0 SRM) Grain 5
2.10 oz Goldings, East Kent [5.8%] - Boil 60 min Hops 6
0.92 oz Goldings, East Kent [5.8%] - Boil 5 min Hops 7
1 pkgs London Ale (White Labs #WLP013) Yeast 8

Taste Notes

Next time I suggest doing the same but also bump up the pale chocolate too; the combination of bumping both the Victory and pale chocolate would help. Overall, I'm very pleased with this beer. It is pretty much what I had hoped to end up having. A case of this went to Dubuque Bike Club for the RAGBRAI bicycle ride and they seemed to enjoy it.


Recipe from "Brewing Classic Styles" by Jamil Zainasheff and John Palmer. OG 1.051 FG 1.013 ADF 75% IBU 26 SRM 13 ABV 5.1% Boil 60 min Pre-Boil Volume 7 gal Pre-Boil Gravity 1.043 Mash 152 F Ferment 68 F Use English pale malt In this batch I bumped up the Victory malt to help with the nutty flavor. --------------------------------- YEAST STARTER Started the yeast on Monday evening, using a 800 ml start. Added 600 ml to starter for a total of 1.4 L on Wednesday evening. Added another 800 ml to starter for a total of 2.4 L and split this into two growlers. Used on Saturday afternoon for the brew. ---------------------------------- BREW DAY Great brew day. The system efficiency went way up so my OG came in high (14.6 Brix or SG 1.056) The pre-boil gravity was 13.2 Brix or SG 1.051. Had a couple boil overs due to the pot being so full. Forgot the Five Star 5.2 Added yeast neutrient and Irish moss last 15 minutes. ----------------------------------- FERMENTATION The beer went into two carboys and the yeast was split between the two carboys. Activity took off with a couple hours. Used blow off tubes and good thing because over the night it filled and slightly over flowed the container with the water. Transferred from primary to kegs on July 6 (27 days of fermentation in primary). The gravity read 7.4 Brix or FG 1.012. The beer from fermenter tasted great with more bias towards sweetness and not much on the nut flavor. -----------------------------------
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