2015 12 12 - Nut Brown 
All Grain Recipe
Submitted By: uminocha (Shared)
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| Brewer: U. Minocha | |
| Batch Size: 5.00 gal | Style: British Brown Ale (13B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 15.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 21.2 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.2° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Nut Brown Ale, Two Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Washington, DC |
Water |
1 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
| 6 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
| 2 lbs |
Brown Malt (65.0 SRM) |
Grain |
4 |
| 1 lbs |
Victory Malt (25.0 SRM) |
Grain |
5 |
| 8.00 oz |
Carastan (2.0 SRM) |
Grain |
6 |
| 4.00 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
7 |
| 1.00 oz |
Goldings, East Kent [5.7%] - First Wort |
Hops |
8 |
| 0.33 oz |
Burton Water Salts (Boil 60 min) |
Misc |
9 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
10 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
11 |
| 1.0 pkgs |
British Ale (White Labs #WLP005) |
Yeast |
12 |
Taste Notes
2016 03 - NHC Competition - 30.5 overall
nice color, great head; not fully bright; rich nutty nice lean towards malty w hop backing (but a bit sweet); little roasty astingencyNotes
mash@153; added 13 quarts water @166.3 F (from wort); after 40 mins into mash, added 2 qts water at 170 F and maintained 153 F
Start mash:10:10
end mash: 11:10
SG 1.050 @60 F
mash out@168 (added ~10qts @200 deg); sparge w 170 F water; collected 6.5 gal
start sparge:11:25 - added first wort hops - East Kent Goldings
end sparge: 12:06
SG 1.008 @76 F
collected just over 6.5 gal
wort SG before boil 1.030 @60 F
start heat water for boil: 12:13 added 1 package Burton Water Salts
start boil: 12:28
just caught boil over
added 1tsp Irish moss: 13:13
added 1/2 tsp yeast nutrient 13:17
OG 1.038 @76F = 1.040 adjusted
start chill:13:35
end chill ~13:55-14:07
aerated from 13:45 -14:45
added yeast at ~13:30
2015 12 22 - SG 1.008 @ 68F = 1.007 adjusted
transferred 5.0 gal to secondary - lost about 2 bottles due to lack of space in secondary carboy
great smell and taste - toffee, malt, light hops, bready, nice mouthfeel
2016 01 02 - FG 1.008 @ 68F = 1.007 adjusted
198 g corn sugarboil for 20 minutesThis Recipe Has Not Been Rated
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