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Yorkshire Nut Brown
| Brewer: | BigGuy | Email: | - | |||||
| Beer: | Yorkshire Nut Brown | Style: | English Brown | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 21 IBU | |||||
| OG: | 1.056 | FG: | 1.012 | |||||
| Alcohol: | 5.7% v/v (4.4% w/w) | |||||||
| Grain: | .25 lb. Belgian biscuit .25 lb. Belgian Special B .25 lb. British chocolate .25 lb. Roasted barley |
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| Steep: | Steep grains at 160° F for 30 minutes |
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| Boil: | 60 minutes | SG 1.112 | 2.5 gallons | |||||
| 1 lb. Brown sugar 6 lb. Light malt extract |
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| Hops: | 1 oz. Perle (8% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.) |
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| Yeast: | Wyeast London Ale #1028 | |||||||
| Log: | Steep grains at 160 deg F for 30 minutes in 2.5 gallons, and remove. Bring to boil and remove from heat. Add brown sugar and malt extract. Blend very well. Bring to boil and add Perle. Boil for 50 minutes and add Fuggles. Boil for 5- 10 minutes. Cool to 80 deg F. Rack to primary with 2.5-3.0 gallons of cold water. and pitch with Wyeast London Ale #1028 when temperature is 75 deg F. Ferment in primary for 5-7 days. Rack to secondary and condition for 7-10 days. Racked to keg and pressurized to 28 psi for 24 hours. Relived pressure and re-pressurized to 7 psi. Drink and enjoy! |
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| Carbonation: | 2.0 volumes | Keg: 6.8 psi @ 40°F | ||||||
| Initial at 28 psi for 24-48 hours and then lowered to 7 psi. | ||||||||
| Tasting: | It was very similar to Samual Smith Nut. This is what I was after so I concider this a sucess. Slightly sweet and malt in the begining and a light hoppiness to finish. Excellent! | |||||||
Recipe posted 08/13/01.
