Hoppy Nut Year Ale

All Grain Recipe

Submitted By: Tony1 (Shared)
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Brewer: BaT Brewing Co
Batch Size: 5.50 galStyle: American Amber Ale (10B)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 12.0 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 34.2 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 3
11.04 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
8.28 oz Victory Malt (25.0 SRM) Grain 5
2.76 oz Chocolate Malt (350.0 SRM) Grain 6
1.81 oz Fuggles [4.5%] - Boil 60 min Hops 7
1.10 Whirlfloc Tablet (Boil 15 min) Misc 8
1.51 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 9
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10

Notes

Recipe Type: All Grain/Keg/5Gallon Brew Date: ________/_________/___________ Yeast: ~Safale US-05___________________ / _________Packages/Vials Yeast Starter?: YES / NO : _______________________ Grains: Types/ wts Mash Tun Started w/~ 3 gal @ 132dgr __________________________ Dough in @ ~129dgr _________________________________ Added ~4gal @ 197dgr _______________________________ Mashed @ ~152dgr for 60Min ________________________ Sparged ~2 gal @ 169dgr______________________________ Added Hops/et al: Types/ Wts/ Times Boiling Time Total: ~60Min_____________ Wort Volume Post Boil:~ 5.5 Gallons__________________ Original Gravity: 1.0______ Primary Fermentation (______________days and___________ dgr) Secondary Fermentation (___________days and____________dgr) Cold Crashed?: YES (________days________dgr) / NO Kegging Date: ________/_________/___________ Final Gravity: 1.0______ Carbonation Type: Forced (pressure/#days) / Standard (pressure/#days) ABV: 4.8%