2019 09 BM07 Nut Brown Ale

All Grain Recipe

Submitted By: HighwoodBrewing (Shared)
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Brewer: Paul
Batch Size: 5.55 galStyle: British Brown Ale (13B)
Boil Size: 7.53 galStyle Guide: BJCP 2015
Color: 13.8 SRMEquipment: Braumeister 50L - short pipe
Bitterness: 34.2 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 23.0

Ingredients
Amount Name Type #
8 lbs 13.10 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
12.35 oz Gladfield Dark Crystal Malt (96.4 SRM) Grain 2
8.82 oz Amber Malt (22.0 SRM) Grain 3
8.82 oz Gladfield Brown Malt (90.4 SRM) Grain 4
0.71 oz Challenger [8.8%] - Boil 60 min Hops 5
1.06 Whirlfloc Tablet (Boil 15 min) Misc 6
1.41 oz Challenger [8.8%] - Boil 10 min Hops 7
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 8
1.0 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 9

Taste Notes

Distinct Nut flavour. Very representative of the style and pleasant drinking. Well balanced body, sweetness, esters and soft hops with the “brown” colour. A classic British Ale, suitable for cooler weather. Probably brew in Autumn next time as it would be great with soups, casserols and stews.

Notes

Braumeister #7 Couldnt follow recipe exactly as had to have more water to cover heating coils. Used short Malt pipe 28L initial water into BM 60 min @ 67 20 min @ 75 Sparge with 5L @ 75 Hop additions 20 g Challanger @ 60 min 40 g challanger @ 10 min Thames Valley Ale yeast did not start fermentation after 4 days On 9 Sep, added one packet of US-05. Fermentation started within 12 hours. FG 1.01 @ 22C Kegged on 24 September after 18 days ferment. Force Carbed at 40 PSI for 90 seconds Put ~ 18 L into keg and 2 L into growler with 4 glucose tablets Built new tap handle for Brown Ale

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