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Nut Brown Ale 2016#1

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

Original Gravity:

1.049

Final Gravity:

1.016

ABV (standard):

4.4%

IBU (tinseth):

30.2

SRM (morey):

23.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	US Goldings (Pellet)	20.74	33.3%
1 oz	US Goldings (Pellet)	7.98	33.3%
1 oz	UK Fuggle (Pellet)	1.5	33.3%
3 oz / $ 0.00

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

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

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

Last Updated and Sharing

836

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Brews

Public: Yup, Shared
Last Updated: 2016-07-28 16:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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