Myfa King Bust My Nut Brown

Brewer: Jason Johnson
Batch Size: 5.25 gal	Style: British Brown Ale (13B)
Boil Size: 6.43 gal	Style Guide: BJCP 2015
Color: 16.7 SRM	Equipment: ROBOBREW
Bitterness: 22.9 IBUs	Boil Time: 60 min
Est OG: 1.050 (12.4° P)	Mash Profile: Robobrew Mash and Sparge Med Body
Est FG: 1.013 SG (3.2° P)	Fermentation: Ale, Single Stage
ABV: 4.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.63 gal	Brown Full (18-30 SRM)-From Distilled	Water	1
3.57 g	Calcium Chloride (Mash 60 min)	Misc	2
3.00 g	Baking Soda (Mash 60 min)	Misc	3
2.30 ml	Phosphoric Acid 85% (Mash 60 min)	Misc	4
1.82 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
1.30 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
0.47 g	Chalk (Mash 60 min)	Misc	7
7 lbs	Maris Otter (Crisp) (4.0 SRM)	Grain	8
12.00 oz	Special Roast (Briess) (50.0 SRM)	Grain	9
8.00 oz	Borlander Munich Malt (Briess) (10.0 SRM)	Grain	10
8.00 oz	Caramel Malt - 20L (Briess) (20.0 SRM)	Grain	11
8.00 oz	Oats, Golden Naked®™ (Simpsons) (9.1 SRM)	Grain	12
8.00 oz	Victory Malt (biscuit) (Briess) (28.0 SRM)	Grain	13
4.00 oz	Chocolate (Briess) (350.0 SRM)	Grain	14
1.25 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	15
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	16
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	17

-Brown Full Profile starts with 7.63 gallons of Distilled water and add minerals as listed in recipe. Phosporic Acid to acidify the mash.

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