Chelsea's Nut Brown
Northern English Brown Ale

 

Type: All Grain

 Date: 5/21/2009

Batch Size: 5.00 gal

 Brewer: Chelsea
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
1.00 lb Victory Malt (25.0 SRM) Grain 11.43 %
0.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.86 %
0.25 lb Carared (20.0 SRM) Grain 2.86 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 2.86 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 16.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (20 min) Hops 11.1 IBU
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.049 SG

 Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.75 % Actual Alcohol by Vol: 0.65 %
Bitterness: 27.7 IBU Calories: 43 cal/pint
Est Color: 17.3 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 8.75 lb
Sparge Water: 3.03 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 10.94 qt of water at 169.2 F 154.0 F
10 min Mash Out Add 6.13 qt of water at 198.1 F 168.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

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