Nut Brown Ale 2016#1 - Beer Recipe - Brewer's Friend

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Nut Brown Ale 2016#1

163 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Schuba
Calories: 163 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday January 4th 2016
1.049
1.016
4.4%
30.2
23.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 60.4%
1 lb American - Victory1 lb Victory 34 28 10.1%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 20.1%
7 oz American - Chocolate7 oz Chocolate 29 350 4.4%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 5%
9.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz US Goldings1 oz US Goldings Hops Pellet 4.9 Boil 60 min 20.74 33.3%
1 oz US Goldings1 oz US Goldings Hops Pellet 5.2 Boil 10 min 7.98 33.3%
1 oz UK Fuggle1 oz UK Fuggle Hops Pellet 4.2 Aroma 2 min 1.5 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 1 hr.
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Jefferson county,mo. deep well.100%
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt single infusion Infusion -- 155 °F 45 min
4.5 qt mashout -4.5 qts@boiling Infusion -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.11 12.4  
Mash volume with grains 3.9 15.6  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 4.89 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.99 32
Equipment Profile Used: System Default
 
Notes

Bring 4gal of water to 172degF for sparge.
Use sparge water until amount in kettle reaches
7 gal,then stop sparging.
Started this brew on Jan.6th 2016.Yeast was fresh
and started quickly. by next morning it was churning.I ended up about a half gallon short after removal from trub.Original gravity was 1052
so I added a half gal of water, that brought gravity down to 1.046 My mistake.I didn't calculate the amount of dilution.It should still be a tasty brew.Racked to secondary Jan.12th.
bottled 1-24-16.This was a tasty brew.It took 2mos.in the bottles to develop the proper head retention.
Changes: Stick with the wyeast 1469.had good flavor.

              Reduce the chocolate to 3oz.<br />
             Increase Victory to 2lb.<br />
             Forget the mashout
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  • Last Updated: 2016-07-28 16:16 UTC