Nut Brown Ale (WBH)
Extract Recipe
Submitted By: waheineman (Shared)
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Brewer: Bill Heineman | |
Batch Size: 5.00 gal | Style: Northern English Brown Ale (11C) |
Boil Size: 6.59 gal | Style Guide: BJCP 2008 |
Color: 18.3 SRM | Equipment: My Equipment |
Bitterness: 21.4 IBUs | Boil Time: 80 min |
Est OG: 1.052 (12.8° P) | |
Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, 2 Stage (longer primary) |
ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
1 |
8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
2 |
6.00 oz |
Special Roast (50.0 SRM) |
Grain |
3 |
4.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
4 |
2.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
2.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
6 lbs 9.60 oz |
LME Golden Light (Briess) (4.0 SRM) |
Extract |
7 |
1.00 oz |
Willamette [5.5%] - Boil 60 min |
Hops |
8 |
0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
10 |
1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
11 |
Notes
Fermentation ended in the primary after 10 days. Moved to a secondary at This Recipe Has Not Been Rated