Nut Brown Ale (WBH)

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Submitted By: waheineman (Shared)
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Brewer: Bill Heineman
Batch Size: 5.00 galStyle: Northern English Brown Ale (11C)
Boil Size: 6.59 galStyle Guide: BJCP 2008
Color: 18.3 SRMEquipment: My Equipment
Bitterness: 21.4 IBUsBoil Time: 80 min
Est OG: 1.052 (12.8° P)
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, 2 Stage (longer primary)
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 1
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
6.00 oz Special Roast (50.0 SRM) Grain 3
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
2.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
2.00 oz Chocolate Malt (350.0 SRM) Grain 6
6 lbs 9.60 oz LME Golden Light (Briess) (4.0 SRM) Extract 7
1.00 oz Willamette [5.5%] - Boil 60 min Hops 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
1.0 pkgs California Ale (White Labs #WLP001) Yeast 10
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 11

Notes

Fermentation ended in the primary after 10 days. Moved to a secondary at

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