Nut Brown Ale v.2 
All Grain Recipe
Submitted By: moonscience (Shared)
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| Brewer: Chris Moon | |
| Batch Size: 23.00 gal | Style: British Brown Ale (13B) |
| Boil Size: 26.00 gal | Style Guide: BJCP 2015 |
| Color: 16.9 SRM | Equipment: Moon System |
| Bitterness: 24.1 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.1° P) | Mash Profile: My Mash |
| Est FG: 1.016 SG (4.0° P) | Fermentation: My Aging Profile |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 38 lbs |
Viking Pale Ale Malt (3.0 SRM) |
Grain |
1 |
| 3 lbs |
Brown Malt (Crisp) (68.5 SRM) |
Grain |
2 |
| 1 lbs |
Crystal 60, 2-Row, (Great Western) (60.0 SRM) |
Grain |
3 |
| 1 lbs |
Light Chocolate (Muntons) (208.1 SRM) |
Grain |
4 |
| 1 lbs |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
5 |
| 8.00 oz |
Carafa Special III (Weyermann) (470.0 SRM) |
Grain |
6 |
| 1.75 oz |
Magnum [15.5%] - Boil 60 min |
Hops |
7 |
| 1.50 oz |
Golding, U.S. [5.0%] - Boil 12 min |
Hops |
8 |
| 4.0 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
9 |
Taste Notes
Overall a great beer, definitely brew again!
Extremely rich, consider cuttind down on specialty malts. Wyeast/Windsor tasted better and drier to myself and Riley. No water adjustments other than phosphoric acid adjustments.
This Recipe Has Not Been Rated
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