| |
Name: |
Toasted Nut Brown Ale |
| Style: |
Nut Brown Ale |
| Status: |
Secondary |
| Ingredients: |
| 4.0 lbs. |
Alexander's Pale LME |
| 2.24 lbs. |
Maris Otter Light LME |
| 0.5 lbs. |
Munton's Light DME |
| 2.8 oz. |
Crystal Malt (15L), toasted 20 min. @ 250F |
| 15.7 oz. |
Crystal Malt (40L), toasted 10 min. @250 F |
| 8.6 oz. |
Crystal Malt (60L), not toasted |
| 2.8 oz. |
Chocolate Malt |
| 2.75 oz. |
Roasted Barley |
| 0.8 oz. |
Northern Brewer whole hops
(bittering, ~7.4% AA, 0.5 oz. @ 60 min., 0.3 oz. @ 35 min., 18.5 IBU) |
| 0.5 oz. |
East Kent Goldings whole hops
(flavor, ~5.8% AA, 15 min., 3.0 IBU) |
| 0.5 oz. |
East Kent Goldings whole hops
(aroma, ~5.8% AA, 0 min., 0 IBU) |
| 0.25 oz. |
Cascade whole hops
(aroma, ~5.5% AA, 0 min, 0 IBU) |
| 1/2 tsp. |
rehyrdated Irish Moss (15 min. at end of boil) |
| ~1 pt. |
slurry from Wyeast American Ale II (1272) starter |
| - |
50/50 Distilled water and New Milford tap water |
|
| Batch Size: |
5.5 gal. |
| O.G.: |
1.048 (This was supposed to be 1.055! Not sure what happened.) |
| F.G.: |
? |
| IBU: |
21.5 |
| Notes: |
- Brewing session went very smoothly.
- Holy Jumping YEAST, Batman! I have never seen so much yeast in my life during primary fermentation. I guess I'm doing starters from now on! Perhaps this will help solve my high FG problem.
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