Imperial Nut Brown Ale

Extract Recipe

Submitted By: jtgray10 (Shared)
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Brewer: JTG
Batch Size: 5.20 galStyle: Southern English Brown Ale (11B)
Boil Size: 5.92 galStyle Guide: BJCP 2008
Color: 24.3 SRMEquipment: Pot ( 8 Gal) - Extract
Bitterness: 47.0 IBUsBoil Time: 60 min
Est OG: 1.068 (16.7° P)
Est FG: 1.016 SG (4.0° P)Fermentation: My Aging Profile
ABV: 6.9%Taste Rating: 35.0

Ingredients
Amount Name Type #
1 lbs Munich Malt (9.0 SRM) Grain 1
8.00 oz Special B (Dingemans) (147.5 SRM) Grain 2
4.00 oz Biscuit Malt (23.0 SRM) Grain 3
4.00 oz Chocolate Malt (450.0 SRM) Grain 4
4.00 oz Special Roast (50.0 SRM) Grain 5
3.99 oz Special B Malt (180.0 SRM) Grain 6
2 lbs 10.40 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 7
1.00 oz Fuggles [4.5%] - Boil 60 min Hops 8
0.75 oz Cascade [5.5%] - Boil 60 min Hops 9
0.75 oz Mt. Hood [6.0%] - Boil 60 min Hops 10
6 lbs Gold Malt Syrup [Boil for 15 min] (3.5 SRM) Extract 11
0.25 tsp Irish Moss (Boil 15 min) Misc 12
12.00 oz Maple Syrup [Boil for 1 min] (35.0 SRM) Sugar 13
1.0 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 14

Notes

Steep grains in 4.8qts of water@154F for 45minutes. Rinse with 3.6qts of 170F water. Add enough water to make 4 gallons. Boil for 60 minutes adding hops and DME at the beginning of boil. Add LME at the last 15 minutes of boil. Add Maple Syrup in the last minute of boil. Cool wort and add water to make 5 gallons. Aerate and Ferment at 72 degrees.

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