MUFF DIVER coffee brown 
All Grain Recipe
Submitted By: kazzell (Shared)
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| Brewer: Kazzell | |
| Batch Size: 5.50 gal | Style: Northern English Brown Ale (11C) |
| Boil Size: 7.04 gal | Style Guide: BJCP 2008 |
| Color: 16.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 16.3 IBUs | Boil Time: 60 min |
| Est OG: 1.065 (16.0° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
| ABV: 7.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 4.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 0.25 oz |
Magnum [14.0%] - First Wort |
Hops |
5 |
| 0.50 oz |
Goldings, East Kent [5.0%] - Boil 30 min |
Hops |
6 |
| 1 lbs |
Brown Sugar, Light [Boil for 10 min] (8.0 SRM) |
Sugar |
7 |
| 1.0 pkgs |
Thames Valley Ale (Wyeast Labs #1275) |
Yeast |
8 |
Notes
-initial mash temp was 10 degrees low.
-mashed at 151*
pitched at high volume but at 1.060 gravity, seemed wrong.
Sub 1450 for thames
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