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Hobey Baker Nut Brown Ale
Single-step infusion mash with batch sparge.
| Brewer: | - | Email: | - | |||||
| Beer: | Hobey Baker Nut Brown Ale | Style: | English Brown | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 18 IBU | |||||
| OG: | 1.059 | FG: | 1.014 | |||||
| Alcohol: | 5.8% v/v (4.6% w/w) | |||||||
| Water: | 1 tbsp 5-Star 5.2 pH stabilizer to strike water | |||||||
| Grain: | 8 lb. 0 oz. British pale 1 lb. 0 oz. American victory 1 lb. 0 oz. British crystal 50-60L 0 lb. 4 oz. American chocolate |
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| Mash: | 78% efficiency | |||||||
| 13 quarts of 168 degree F strike water to mash. Mash for 60 minutes at 154 degree F. Sparge with 170 degree F water to collect a total of 6 gallons of wort. | ||||||||
| Boil: | 60 minutes | SG 1.049 | 6 gallons | |||||
| 1 oz. Whirlfloc Tablet | ||||||||
| 1 Whirlfoc tablet at final 15 minutes of boil. | ||||||||
| Hops: | 1.0 oz. Willamette (4.5% AA, 60 min.) 0.25 oz. Kent Goldings (5% AA, 15 min.) 0.25 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast London Ale (1028) | |||||||
Recipe posted 09/05/10.
