wonderbread23
Well-Known Member
Hi Everyone,
Below is a rough draft for a honey nut brown I'm planning on brewing in a few weeks. I'm looking to make a malt bomb that has a distinct honey / nuttyness to it and some smoothness from oats. I've never used Special Roast or Honey Malt, so I'm a bit concerned about the amounts. Also, I'm pretty sure that I don't need the C40. Thanks for you comments!
[size=+2]Honey Nut Brown[/size]
[size=+1]10-C American Brown Ale[/size]
Author: Nick Ladd
Size: 5.9 gal
Efficiency: 73.0%
Attenuation: 72.0%
Calories: 193.82 kcal per 12.0 fl oz
Original Gravity: 1.058 (1.045 - 1.060)
|=====================#==========|
Terminal Gravity: 1.016 (1.010 - 1.016)
|========================#=======|
Color: 19.54 (18.0 - 35.0)
|=========#======================|
Alcohol: 5.47% (4.3% - 6.2%)
|=================#==============|
Bitterness: 28.2 (20.0 - 40.0)
|==============#=================|
[size=+1]Ingredients:[/size]
10 lb Pale Ale Malt (73%)
1 lb Honey Malt (7%)
1 lb Special Roast Malt (7%)
1 lb Oats (Pregelatinized Flakes) (7%)
6 oz Crystal Malt 40°L (3%)
6 oz Chocolate Malt (3%)
.5 oz Chinook (11.5%) - added during boil, boiled 60 min
.25 oz Chinook (11.5%) - added during boil, boiled 30 min
1 tsp Irish Moss - added during boil, boiled 15 min
.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 oz Cascade (5.4%) - added during boil, boiled 5 min
1 ea WYeast 1272 American Ale II
1 oz Cascade (5.4%) - added dry to secondary fermenter
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 4.57 gal; Strike: 167.03 °F; Target: 155 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:23:00 Batch Sparge - First Sparge: 3.0 gal sparge @ 170 °F, 10 min; Second Sparge: 2 gal sparge @ 168.0 °F, 10 min; Total Runoff: 7.11 gal
[size=+1]Notes[/size]
- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- Atfer cooling wort, whirlpool, let settle 15 minutes, and drain off sides.
- Aerate 2 minutes once in fermenter, pitch yeast and aerate an additional 2 minutes.
- Use extra fermenter as bottling bucket
- Wash yeast from red rye beer.
- Dry hop 2 weeks with 1 oz cascade pellet hops. (taste beer first before deciding to DH)
Ferment Primary 2 Weeks
Secondary 2 Weeks w/ DH
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
Below is a rough draft for a honey nut brown I'm planning on brewing in a few weeks. I'm looking to make a malt bomb that has a distinct honey / nuttyness to it and some smoothness from oats. I've never used Special Roast or Honey Malt, so I'm a bit concerned about the amounts. Also, I'm pretty sure that I don't need the C40. Thanks for you comments!
[size=+2]Honey Nut Brown[/size]
[size=+1]10-C American Brown Ale[/size]
Author: Nick Ladd
Size: 5.9 gal
Efficiency: 73.0%
Attenuation: 72.0%
Calories: 193.82 kcal per 12.0 fl oz
Original Gravity: 1.058 (1.045 - 1.060)
|=====================#==========|
Terminal Gravity: 1.016 (1.010 - 1.016)
|========================#=======|
Color: 19.54 (18.0 - 35.0)
|=========#======================|
Alcohol: 5.47% (4.3% - 6.2%)
|=================#==============|
Bitterness: 28.2 (20.0 - 40.0)
|==============#=================|
[size=+1]Ingredients:[/size]
10 lb Pale Ale Malt (73%)
1 lb Honey Malt (7%)
1 lb Special Roast Malt (7%)
1 lb Oats (Pregelatinized Flakes) (7%)
6 oz Crystal Malt 40°L (3%)
6 oz Chocolate Malt (3%)
.5 oz Chinook (11.5%) - added during boil, boiled 60 min
.25 oz Chinook (11.5%) - added during boil, boiled 30 min
1 tsp Irish Moss - added during boil, boiled 15 min
.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 oz Cascade (5.4%) - added during boil, boiled 5 min
1 ea WYeast 1272 American Ale II
1 oz Cascade (5.4%) - added dry to secondary fermenter
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 4.57 gal; Strike: 167.03 °F; Target: 155 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:23:00 Batch Sparge - First Sparge: 3.0 gal sparge @ 170 °F, 10 min; Second Sparge: 2 gal sparge @ 168.0 °F, 10 min; Total Runoff: 7.11 gal
[size=+1]Notes[/size]
- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- Atfer cooling wort, whirlpool, let settle 15 minutes, and drain off sides.
- Aerate 2 minutes once in fermenter, pitch yeast and aerate an additional 2 minutes.
- Use extra fermenter as bottling bucket
- Wash yeast from red rye beer.
- Dry hop 2 weeks with 1 oz cascade pellet hops. (taste beer first before deciding to DH)
Ferment Primary 2 Weeks
Secondary 2 Weeks w/ DH
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]