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Old 11-10-2009, 06:46 AM   #1
Chester
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Join Date: Apr 2009
Location: Portland
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Default All-Grain - Chester's Nut Brown

Recipe Type: All Grain
Yeast: European Ale 1338
Yeast Starter: 1L
Batch Size (Gallons): 6
Original Gravity: 1.053
Final Gravity: 1.012
IBU: 30.6
Boiling Time (Minutes): 60
Color: 21 SRM
Primary Fermentation (# of Days & Temp): 10 @ 65
Secondary Fermentation (# of Days & Temp): 20 @ 65
Tasting Notes: Brown, Kinda nutty. Damn... my glass is empty. I'll get back to you after a few...

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Nut Brown
Brewer: Stephen
Style: Northern English Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 6.87 gal
Estimated OG: 1.052 SG
Estimated Color: 21.0 SRM
Estimated IBU: 30.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.26 lb Pale Malt, Maris Otter (3.0 SRM) Grain 48.52 %
1.27 lb Vienna Malt (3.5 SRM) Grain 11.72 %
1.15 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 10.61 %
1.13 lb Brown Malt (65.0 SRM) Grain 10.42 %
1.09 lb Victory Malt (25.0 SRM) Grain 10.06 %
0.69 lb Golden Naked Oats (10.0 SRM) Grain 6.37 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.31 %
35.44 gm Williamette [5.50 %] (60 min) Hops 20.6 IBU
28.35 gm Williamette [5.50 %] (20 min) Hops 10.0 IBU
6.00 gal London, England Water mod
1 Pkgs European Ale (Wyeast Labs #1338) Yeast-Ale


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 10.84 lb
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 2.44 gal of water at 132.9 F 122.0 F
30 min Saccrification Add 2.17 gal of water at 198.2 F 154.0 F
10 min Mash Out Add 1.90 gal of water at 206.3 F 168.0 F

I just cracked the first one and its pretty tasty. I might up the Golden Naked Oats to 1# cause they are awesome.

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