Double Nut Brown Ale

Clone of Potomac River Brewing Co.'s (defunct) "Double Nut Brown Ale" as adapted
from the 20 BBL recipe brewed at the original Chantilly, VA, location circa 1997.

Brewer:	myLHBS		Email:	Derek@myLHBS.com
URL:	http://www.mylhbs.com
Beer:	Double Nut Brown Ale		Style:	American Brown
Type:	All grain		Size:	5 gallons
Color:	34 HCU (~17 SRM)		Bitterness:	49 IBU
OG:	1.063		FG:	1.016
Alcohol:	6.1% v/v (4.8% w/w)
Water:	I use the same local water supply (fairly neutral & mildly hard) that the brewery did so I follow their practice of adding gypsum as follows: - one tsp. in the mash - one tsp. in the sparge water - one tsp. in the boil
Grain:	9 lb. American 2-row 1 lb. American crystal 60L 2 oz. American chocolate 1 lb. American Munich 8 oz. American victory 8 oz. American special roast 8 oz. Flaked wheat
Mash:	75% efficiency
	Mash at 154° F for 30 - 60 mins. (depending on conversion)
Boil:	60 minutes	SG 1.053	6 gallons
	- At boil: .25 oz. Cascade (4.25% AA, 60 min.), .5 oz. Galena (11.5% AA, 60 min.), .75 oz. Mt. Hood (4.25% AA, 60 min.) & 1 tsp. gypsum - After 30 min.: add Whirlfloc/Irish Moss - After 45 min.: 1.5 oz. Cascade (4.25% AA, 15 min.) - At knockout: .25 oz. Cascade (aroma) & 1.25 oz. Mt. Hood (aroma)
Hops:	.25 oz. Cascade (4.25% AA, 60 min.) .75 oz. Mt. Hood (4.25% AA, 60 min.) .5 oz. Galena (11.5% AA, 60 min.) 1.5 oz. Cascade (4.25% AA, 15 min.) .25 oz. Cascade (aroma) 1.25 oz. Mt. Hood (aroma)
Yeast:	Wyeast 1028 (London ale)
Log:	Ferment at 68° F
Carbonation:	Artificial: 2.5 volumes Priming: for ease I suggest one Cooper's Carbonation Drop per 12 oz. bottle
Tasting:	Adding gypsum to the boil helps this beer drop crystal clear. The finished product should be bitter-sweet, malty, and have a nutty flavor and aroma. Yeast esters and hop character are noticeable but not overwhelming. Similar to "Bell's Best Brown Ale."

Recipe posted 04/04/06.