Saturday, December 26, 2015

Nut Brown Ale

Trying a new layout for the recipe. Thanks to Brülosophy for the inspiration.

Brewday: 12/25/15

Extract with specialty grains kit from Northern Brewer. First, the numbers.


BATCH SIZEBOIL TIMEIBUSRMEST. OGEST. FGABV
5 gal60 min13.75 IBUs19.58 SRM  1.044   1.012 4.3 %
Heated 4 gal of 2x filtered water in the kettle to 160. My in-laws have a filtered tap on their kitchen sink. The water runs through a filter and softener in the basement, then up to the 2nd filter under the sink. I have no idea about the water chemistry of their area, but so far it's made 3 really good batches of beer.


Added steeping grains, down to 156. Let steep for 20 mins. Down to 154. 



0.25 lb UK Chocolate
0.25 lb Special B
0.25 lb Biscuit
0.25 lb US Special Roast

a very full kettle

6 lb Amber LME - 60 mins
1 oz UK Fuggles hop pellets 3.8% AA - 60 mins
1 tablet Whirlfloc - 15 mins
Killed the heat, whirlpooled, and set kettle in metal bucket for ice bath. Emptied the ice maker to get down to 83 in about 25 mins (cold garage). Forgot the double-mesh strainer at home, so dumped kettle into 6 gal fermenting bucket to aerate and further cool the wort. Let the hop sludge setting, then poured into a 6.5 gal Big Mouth glass carboy. Topped with about 1.5 gal of cold water to bring volume up to 5 gal and bring temp to 72. I ended up with a SG of 1.045.
Pitched the entire 1.2 liter starter of Wyeast British Ale 1098 that I made up the day before.


Brought the carboy home and put it into the Cool Brewing fermenting bag to hold at 68. By morning, there was a healthy krausen.


12 hrs post pitch

Added 1/2 tsp of gelatin (re-hydrated) on 1/04/15, once FG had been achieved. Krausen had fallen back into the beer and it smelled like a brown ale. Put in keezer to cold crash at 40 deg for 2 days before hooking up to CO2.



Day 12



After 3 days at 25 psi. Serving at 10 psi.

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