Double Nut Brown - Beer Recipe - Brewer's Friend

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Double Nut Brown

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 50 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11.2 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: The Mark
Hop Utilization: 98%
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Sunday January 26th 2020
1.045
1.010
4.6%
22.9
15.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 70.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.4%
1 lb American - Victory1 lb Victory 34 28 5.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.7%
1 lb German - Melanoidin1 lb Melanoidin 37 25 5.4%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 9.03 33.3%
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 30 min 6.94 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 6.94 33.3%
3 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Detroit, MI (2010)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Infusion 68 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.56 26.3  
Mash volume with grains 7.96 31.9  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 7.15 g | 28.6 qt) 7.88 31.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.28 g | 45.1 qt) 12 48  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.25 -5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 10 g | 40 qt) 11.2 44.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.2 g | 44.8 qt) 10 40  
Total: 14.44 57.8
Equipment Profile Used: System Default
 
Notes

Dough in slow. Add grain add water mix well. Do this two or three times. Layer in oats.

Late addition honey last 15 minutes to boil.

Add 1 lb crushed unsalted pecans in a bag (dry hop) to 1st rack.

Aerate the wort.

Last rack in a bucket. Airlock bucket. Set outside (freezing temps). Each afternoon remove ice from top of bier. Remove ice for how ever long you want. I do 1 week.

I would suggest not letting finished bier getting above 65 degrees.

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  • Last Updated: 2020-02-01 13:53 UTC
  • Snapshot Created: 2020-01-26 15:30 UTC