Fumihiro's Northen Nutty Brown Ale (Without Special Roast) 
All Grain Recipe
Submitted By: kanekof (Shared)
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| Brewer: Fumihiro Kaneko | |
| Batch Size: 5.15 gal | Style: Northern English Brown Ale (11C) |
| Boil Size: 6.95 gal | Style Guide: BJCP 2008 |
| Color: 16.1 SRM | Equipment: My Equipment #1 |
| Bitterness: 25.0 IBUs | Boil Time: 90 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 11.11 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 11.99 oz |
Toasted Malt (27.0 SRM) |
Grain |
2 |
| 6.17 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 4.23 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 2.82 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 1.62 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
6 |
| 1.41 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
| 0.74 oz |
Challenger [7.6%] - Boil 60 min |
Hops |
8 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
9 |
| 0.35 oz |
Challenger [7.6%] - Boil 15 min |
Hops |
10 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
11 |
Notes
Toasted malts are home-made by roasting 340g of English pale malt in oven for 10-20 min. or until the color turns to totally red, at 180C.
Treat each of the mashing and sparging water with 1/12 tsp of Campden powder. Add also 1 tsp of gypsum to the mashing water. This Recipe Has Not Been Rated
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