Hoppy Nut Year Ale

All Grain Recipe

Submitted By: Tony1 (Shared)
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Brewer: BaT Brewing Co
Batch Size: 5.50 gal	Style: American Amber Ale (10B)
Boil Size: 7.50 gal	Style Guide: BJCP 2008
Color: 12.0 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 34.2 IBUs	Boil Time: 60 min
Est OG: 1.059 (14.5° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)	Fermentation: Ale, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
10 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	3
11.04 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	4
8.28 oz	Victory Malt (25.0 SRM)	Grain	5
2.76 oz	Chocolate Malt (350.0 SRM)	Grain	6
1.81 oz	Fuggles [4.5%] - Boil 60 min	Hops	7
1.10 items	Whirlfloc Tablet (Boil 15 min)	Misc	8
1.51 oz	Goldings, East Kent [5.0%] - Boil 15 min	Hops	9
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	10

Notes

Recipe Type: All Grain/Keg/5Gallon Brew Date: ________/_________/___________ Yeast: ~Safale US-05___________________ / _________Packages/Vials Yeast Starter?: YES / NO : _______________________ Grains: Types/ wts Mash Tun Started w/~ 3 gal @ 132dgr __________________________ Dough in @ ~129dgr _________________________________ Added ~4gal @ 197dgr _______________________________ Mashed @ ~152dgr for 60Min ________________________ Sparged ~2 gal @ 169dgr______________________________ Added Hops/et al: Types/ Wts/ Times Boiling Time Total: ~60Min_____________ Wort Volume Post Boil:~ 5.5 Gallons__________________ Original Gravity: 1.0______ Primary Fermentation (______________days and___________ dgr) Secondary Fermentation (___________days and____________dgr) Cold Crashed?: YES (________days________dgr) / NO Kegging Date: ________/_________/___________ Final Gravity: 1.0______ Carbonation Type: Forced (pressure/#days) / Standard (pressure/#days) ABV: 4.8%

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