Nut Brown ale

This recipe was given to me buy the local Brew supply store, It is a
very mild and tasty ale. It was my first batch of beer.
The color indicator on ths page is the actual color.. it was very bark brown,
Almost As dark as a stout.

Brewer:	Keith Dallmer		Email:	kdallmer@justbusiness.com
Beer:	Nut Brown ale		Style:	English Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	47 HCU (~21 SRM)		Bitterness:	15 IBU
OG:	1.072		FG:	1.005
Alcohol:	8.6% v/v (6.7% w/w)
Water:	1 tsp of Gypsum to water.
Grain:	1 lb. American crystal 60L .25 lb. British chocolate
Steep:	Step grain in grain bag at 150-155 degrees F. for 30 min,Raise temp to 170 and remove grain s and drain. Raise temp to Boiling.
Boil:	60 minutes	SG 1.179	2 gallons
	8 lb. Light malt extract 1 lb. Amber dry malt extract
	1 tsp Irish Moss last 15 mins of boil
Hops:	1.5 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma)
Yeast:	I used Wyeast english ale yeast ( stock numer ?) Popped bag 4 days befor and pitched to starter wort 2 days after popping bag.
Log:	primary 4-5 days racked to secondary for 10 days
Carbonation:	1.5 volumes	Corn Sugar: 1.91 oz. for 4.5 gallons @ 70°F
	used 2/3 corn sugar at bottling time and capped. Wait 2 weeks
Tasting:	Opened first bottle, Very estery and fruity, A bananna like taste waited 1 more week, Cleaner flavor, less estery , bananna flavor almost gone. 4th week, Tasted great, nearly over endulged.

Recipe posted 02/19/99.