11C Nut Brown Ale

All Grain Recipe

Submitted By: MaltLicker (Shared)
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Brewer: Malt Licker
Batch Size: 5.25 galStyle: Northern English Brown Ale (11C)
Boil Size: 7.70 galStyle Guide: BJCP 2004
Color: 18.2 SRMEquipment: Keggle 50L (13.5 gallons)
Bitterness: 29.4 IBUsBoil Time: 75 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.3° P)Fermentation: My Aging Profile
ABV: 5.5%Taste Rating: 41.0

Ingredients
Amount Name Type #
8 lbs Pale Ale (Dingemans) (3.3 SRM) Grain 1
1 lbs Biscuit (Dingemans) (25.0 SRM) Grain 2
8.00 oz Special Roast (Briess) (50.0 SRM) Grain 3
5.00 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 4
4.96 oz Chocolate, Pale (Thomas Fawcett) (200.0 SRM) Grain 5
4.00 oz Brown Malt (Crisp) (65.0 SRM) Grain 6
4.00 oz Caravienne Malt (Dingemans) (22.0 SRM) Grain 7
3.04 oz Chocolate (Briess) (350.0 SRM) Grain 8
2.00 oz Crystal, Extra Dark (Simpsons) (160.0 SRM) Grain 9
1.00 oz Willamette5.3 [5.3%] - Mash Hop Hops 10
1.00 oz First Gold [7.5%] - First Wort Hops 11
0.30 oz Willamette5.3 [5.3%] - Boil 25 min Hops 12
1.00 Wort Chiller (Boil 19 min) Misc 13
1.00 Sanitize Spoon (Boil 10 min) Misc 14
0.50 tsp Wyeast Nutrient (Boil 10 min) Misc 15
1.00 Whirlfloc Tablet (Boil 8 min) Misc 16
0.50 oz Willamette5.3 [5.3%] - Boil 5 min Hops 17
1 pkgs London Ale (Wyeast Labs #1028) Yeast 18

Taste Notes

Mash: Chalk 3.0; Gyp 0.25; CalChlr 2.5; Epsom 3.0; Soda 2.25 RA=100 Boil: Chalk 1.5; Gyp 0..25; CalChlr 1.2; Epsom 1.5; Soda 0.0; C:S = 0.97 balanced. SRM: 18.2 Ca:138 Mg:21, Na:45, Cl:87, SO:89