17 Nukey Brown final

All Grain Recipe

Submitted By: ianmagson1 (Shared)
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Brewer: Ian Magson
Batch Size: 7.13 galStyle: Northern English Brown Ale (11C)
Boil Size: 10.36 galStyle Guide: BJCP 2008
Color: 19.9 SRMEquipment: Ians BIAB pot
Bitterness: 29.8 IBUsBoil Time: 60 min
Est OG: 1.044 (10.9° P)Mash Profile: BIAB, Light Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Single Stage
ABV: 4.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
11.18 gal Newky Brown Water 1
6.99 g Baking Soda (Mash 45 min) Misc 2
6.93 g Calcium Chloride (Mash 45 min) Misc 3
5.59 g Epsom Salt (MgSO4) (Mash 45 min) Misc 4
0.76 g Salt (Mash 45 min) Misc 5
9 lbs 7.33 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 6
1 lbs 5.16 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
1 lbs 5.16 oz Corn, Flaked (1.3 SRM) Grain 8
8.82 oz Chocolate Malt (450.0 SRM) Grain 9
8.11 oz Cara-Pils/Dextrine (2.0 SRM) Grain 10
7.76 oz Wheat Malt, Ger (2.0 SRM) Grain 11
2.12 oz Rye Malt (4.7 SRM) Grain 12
1.00 tsp Yeast Nutrient (Boil 60 min) Misc 13
1.76 oz Goldings, East Kent [5.0%] - Boil 45 min Hops 14
0.88 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 15
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 16

Notes

Should be enough to bottle 5Litres Lactic acid powder is added to lower estimated mash ph from 5.7 to 5.2 - dont think i used it as ph was ok(test papers) bottling added 5g sugar per litre (5 litres bottled) fermented for 10 days then cold crashed to 2C (actually only went down to 6C) for 2 days, stirred in gelatin then kegged 3 days later (Gelatin - 1TSP in 150ml water@65C - cool and stir into cold beer)

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