Burton Brown

This was an attempt at Samuel Smith's Nut Brown Ale, a lofty goal indeed.

Brewer:	Mike Buchanan		Email:	ssaw83@hotmail.com
Beer:	Burton Brown		Style:	English Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	74 HCU (~28 SRM)		Bitterness:	15 IBU
OG:	1.058		FG:	1.010
Alcohol:	6.2% v/v (4.9% w/w)
Water:	1 tsp. Irish Moss at @20 min. Tap Water...it's hard water in my locale, perfect for Burton-style ales.
Grain:	1 lb. British brown 1 lb. Belgian CaraVienne 8 oz. British chocolate
Steep:	Steeped at 150 degrees for 40 minutes, then rinsed with 170 degree water.
Boil:	60 minutes	SG 1.146	2 gallons
	6 lb. Light malt extract 1 lb. Wheat extract
	Irish Moss.
Hops:	1 oz. Perle (8% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.)
Yeast:	White Labs Burton Ale Yeast. First time I used this....you can't believe the difference it makes. It gave the beer the famous "Burton Snatch" flavor. I was very pleased!!
Carbonation:	Brewed at room temp. and bottled with 3/4 cup corn sugar.
Tasting:	Beautiful nutty, pungent Burton-on-Trent profile. The Burton ale yeast is awesome.

Recipe posted 02/14/01.