 |
 |
 |
 |
 |
 |
 |
Nutbuster Brown
| Brewer: | Rick Armstrong | Email: | - | |||||
| Beer: | Nutbuster Brown | Style: | American Brown | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
|
Bitterness: | 38 IBU | |||||
| OG: | 1.068 | FG: | 1.010 | |||||
| Alcohol: | 7.5% v/v (5.9% w/w) | |||||||
| Grain: | 18 lb. American 2-row 1 lb. Gambrinus Honey Malt 1 lb. Belgian biscuit 1 lb. American crystal 60L 1 lb. Belgian CaraMunich 8 oz. American chocolate 1 lb. 8 oz. Flaked oats 1 lb. Flaked wheat |
|||||||
| Mash: | 75% efficiency | |||||||
| 90 Min Mash. Oats and Flaked Wheat added last 30 min. | ||||||||
| Boil: | 90 minutes | SG 1.058 | 13 gallons | |||||
| 2 lb. Molasses (End of Boil) | ||||||||
| Irish Moss added last 15 min. | ||||||||
| Hops: | 2 oz. Centennial (10.5% AA, 90 min.) .5 oz. Tettnanger (4.5% AA, 45 min.) 1 oz. Willamette (5% AA, 45 min.) 1 oz. Tettnanger (aroma) .5 oz. Willamette (aroma) |
|||||||
| Yeast: | London Ale 1028 American Ale 1056 |
|||||||
| Log: | Split batch into two 5 gal. fermentors using different yeast variety for each batch. Add Molasses at end of boil to retain optimum flavor. Dry Hop in Secondary Fermentors using 1 oz. Tetnanger for London Ale, 1 oz. Willamette for American Ale. |
|||||||
Recipe posted 08/22/07.
