073 Nutless Brown 
All Grain Recipe
Submitted By: zibba1 (Shared)
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| Brewer: Jonathan P. Zbikowski | |
| Batch Size: 12.00 gal | Style: American Brown Ale (10C) |
| Boil Size: 14.13 gal | Style Guide: BJCP 2008 |
| Color: 16.4 SRM | Equipment: Sanke Kegs (12.5 gal) |
| Bitterness: 23.8 IBUs | Boil Time: 60 min |
| Est OG: 1.051 (12.6° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Brown Ale |
Water |
1 |
| 9.00 gal |
Brown Ale |
Water |
2 |
| 2.50 g |
Salt (Mash 60 min) |
Misc |
3 |
| 1.30 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 1.10 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 0.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 20 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
7 |
| 1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
8 |
| 1 lbs |
Caravienne Malt (22.0 SRM) |
Grain |
9 |
| 11.62 oz |
Special B Malt (180.0 SRM) |
Grain |
10 |
| 8.50 oz |
Biscuit Malt (23.0 SRM) |
Grain |
11 |
| 8.25 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
12 |
| 8.00 oz |
Pale Chocolate IV (215.0 SRM) |
Grain |
13 |
| 3.00 oz |
Willamette [5.0%] - Boil 60 min |
Hops |
14 |
| 2.50 g |
Salt (Boil 60 min) |
Misc |
15 |
| 1.30 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
16 |
| 1.10 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
17 |
| 0.00 g |
Calcium Chloride (Boil 60 min) |
Misc |
18 |
| 1.00 tsp |
Irish Moss (Boil 20 min) |
Misc |
19 |
| 1.00 oz |
Willamette [5.0%] - Steep 20 min |
Hops |
20 |
| 1.0 pkgs |
California Ale V (White Labs #WLP051) |
Yeast |
21 |
| 1.00 oz |
Willamette [5.0%] - Dry Hop 5 days |
Hops |
22 |
Taste Notes
Nutty biscut much smoother finish. make this the new recipe, need to update the master recipe
Notes
3L two stage yeast starter use canned starter from 09/25 1.043 brix start w 3 quats 1.5L 211 bil cells 2.45 GF
10/30 Tuesday. Would've like to start on Monday but Hurricane Sandy, that bitch! Start it up!
11/1 add 1.5L to starter 414 bil cells 0.96 GF
11/2 chill starter overnight
11/3 didn't have CaCl chaulk, used kosher salt der bob spilling grain all over
Try less Special B and use pale chocolate so not so robust
10:45am start
11:30am dough in 11.75 gal pH 5.55
11:40am pH 5.64
12:03pm Iodine pass 8 Brix pH 5.18
12:52 11 brix mash complete
1:28pm mashout complete 13 Brix
1st drain < 6gal add to 11 gal mark w 4 gal of water 13 brix
2nd drain 11.25 gal in boil 6 brix prior to mix then 9.75brix when combined
5.24 pH end of runnings. 5.58 pH when drained, this remainder was not used.
2:23 start boil
3:39 start aerate 4.75 gal primary
4pm done clean up
11/13 4.75 gal is 6.5brix hydrometers say 1.016 4 gal is 6.8 brix hydro says 1.018
11/20 rack 6.5 =1.017: 6.8 = 1.018 temp range 60 to 76F. first morning got down to 60F in addition so transfered to main part of basment, reason why high FG?
11/24 but in chest freezer 40F
12/5 keg 4.75 gal =1.016 6.8 brix=1.014 add 1/2oz hops for 3 to 5 days
12/16 keg 4 gal =1.015 6.8brix=1.014
1/10 1oz fuggles dry hop in about 2 gal too much too long and need to not use pellets. lots of hazy and hoppy.
This Recipe Has Not Been Rated
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