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Old 05-09-2007, 10:12 PM   #1
DeadYetiBrew
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Join Date: Jan 2007
Location: Memphis, TN
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Default DYB's Nut Brown Ale

Recipe Type: All Grain
Yeast: WYeast 1028
Yeast Starter: pitched onto Porter I cake
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 28.7
Boiling Time (Minutes): 60
Color: 23 SRM
Primary Fermentation (# of Days & Temp): 7 days @ 70*F
Additional Fermentation: 21 days in bottle
Secondary Fermentation (# of Days & Temp): 14 days @ 70*F

Malts
  • 5.25 Lbs Pale Malt (2-row)
  • 2.25 Lbs Munich Malt
  • .5 Lbs Aromatic Malt
  • .5 Lbs Biscuit Malt
  • .5 Lbs Caramunich Malt
  • .5 Lbs Chocolate Malt
Total: 9.50 Lbs

Mash: 120 Minutes at 148-152 *F
Sparge: 10 Minutes at 170*F, add 1/8 teaspoon Acid Blend to sparge water

Add 1/2 tbsp Gypsum to boil. Whirfloc Tablet at 15 minutes.

Hops
  • .5 oz U.K. Challenger (8% A/A) 60 Minutes
  • .75 oz Willamette (5.1% A/A) 15 Minutes
  • 1.0 oz Willamette (5.1% A/A) 5 Minutes

UPDATE!

Finished at 1.011 bottled with honey, tasted great.
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Last edited by DeadYetiBrew; 05-29-2007 at 08:09 PM.
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