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Old 12-31-2007, 04:34 PM   #1
SuperiorBrew
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Location: Ashland, WI
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Default SB's Nut Brown

Recipe Type: All Grain
Yeast: London Ale (Wyeast Labs #1028)
Yeast Starter: 4L
Batch Size (Gallons): 11G
Original Gravity: 1.055
Final Gravity: 1.016
IBU: 22.2
Boiling Time (Minutes): 60
Color: 21.0
Primary Fermentation (# of Days & Temp): 21 @ 70
Additional Fermentation: 7 @ 34
Secondary Fermentation (# of Days & Temp): 14 @ 50

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Nut Brown Ale
Brewer: SuperiorBrew
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.56 gal
Estimated OG: 1.055 SG
Estimated Color: 21.0 SRM
Estimated IBU: 22.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
18 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 88.89 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 3.70 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 2.47 %
8.0 oz Special B Malt (180.0 SRM) Grain 2.47 %
8.0 oz Special Roast (50.0 SRM) Grain 2.47 %
1.75 oz Challenger [7.50 %] (60 min) Hops 21.0 IBU
2.00 oz Fuggles [4.50 %] (2 min) Hops 1.2 IBU
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 20.25 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 6.33 gal of water at 169.0 F 154.0 F


Notes:
------
4L Starter w/foam control
Check PH / Add 5.2 buffer if needed

Attached Files
File Type: bsm recipesNutBrown.bsm (12.3 KB, 68 views)
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Last edited by SuperiorBrew; 05-11-2008 at 06:01 AM.
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