Nutcase Brown

Extract Recipe

Submitted By: greatfermentations (Shared)
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Brewer: BKA031
Batch Size: 5.25 galStyle: Northern English Brown Ale (11C)
Boil Size: 6.25 galStyle Guide: BJCP 2008
Color: 23.7 SRMEquipment: 30 QT Pot - Extract
Bitterness: 30.9 IBUsBoil Time: 60 min
Est OG: 1.045 (11.2° P)
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Munich Malt (9.0 SRM) Grain 1
8.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2
8.00 oz Chocolate Malt (450.0 SRM) Grain 3
4.00 oz Biscuit Malt (23.0 SRM) Grain 4
4.00 oz Victory Malt (25.0 SRM) Grain 5
5 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 6
0.40 oz Perle [9.4%] - Boil 60 min Hops 7
0.50 oz Cascade [7.3%] - Boil 30 min Hops 8
1.00 tsp Irish Moss (Boil 20 min) Misc 9
0.50 oz Tettnang [4.5%] - Boil 15 min Hops 10
1.0 pkgs British Ale II (Wyeast Labs #1335) Yeast 11

Notes

1099 Whitbread, 1098 British, Nottingham

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