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Nut Brown
| Brewer: | Pete Strunk | Email: | - | |||||
| Beer: | Nut Brown | Style: | English Brown | |||||
| Type: | Partial mash | Size: | 6.25 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.069 | FG: | 1.012 | |||||
| Alcohol: | 7.3% v/v (5.7% w/w) | |||||||
| Water: | Tap water ran thru a water filter. 5.2 stablizer for mash water | |||||||
| Grain: | 3.0 lb. American 2-row 1 lb. British Munich 1 lb. 8 oz. Honey Malt 1.0 lb. British crystal 50-60L 6 oz. British chocolate |
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| Mash: | 65% efficiency | |||||||
| Mash at 150° for 60 min. (Batch sparge method) Use 2 charges for sparge.Collect desired amount and add to kettel along with D.M.E. | ||||||||
| Boil: | 60 minutes | SG 1.061 | 7.0 gallons | |||||
| 6 lb. Light dry malt extract | ||||||||
| Irish Moss at 15 min. mark and yeast energizer | ||||||||
| Hops: | 1.5 oz. Fuggles (4.0% AA, 60 min.) 1.5 oz. Fuggles (4.0% AA, 20 min.) 1.0 oz. Fuggles (4.0% AA, 0 min.) |
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| Yeast: | Nottingham Dry | |||||||
| Log: | 11/11/07 Ferment @ 65° for 2 weeks then rack into keg. | |||||||
| Carbonation: | 2.3 volumes | Keg: 7.7 psi @ 35°F | ||||||
| Tasting: | Will Update | |||||||
Recipe posted 11/11/07.
