2019 09 BM07 Nut Brown Ale

All Grain Recipe

Submitted By: HighwoodBrewing (Shared)
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Brewer: Paul
Batch Size: 5.55 gal	Style: British Brown Ale (13B)
Boil Size: 7.53 gal	Style Guide: BJCP 2015
Color: 13.8 SRM	Equipment: Braumeister 50L - short pipe
Bitterness: 34.2 IBUs	Boil 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 items	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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