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Old 03-01-2009, 08:05 PM   #1
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Default Extract - "Burnt Nuts" Brown Ale

Recipe Type: Extract
Yeast: Wyeast #1098
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.058
Final Gravity: 1.016
IBU: 25.5
Boiling Time (Minutes): 60
Color: 16.6
Primary Fermentation (# of Days & Temp): 21 @66F
Tasting Notes: Somewhere between Downtown Brown and Moose Drool.

Recipe: 002 "Burnt Nuts" Nut Brown Ale
Brewer: Hamish
Style: Northern English Brown Ale
TYPE: Extract

Recipe Specifications
Batch Size: 5.00 gal      
Boil Size: 5.72 gal
Estimated OG: 1.045 SG
Estimated Color: 16.6 SRM
Estimated IBU: 25.5 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU      
5 lbs         Amber Dry Extract (12.5 SRM)              Dry Extract  76.92 %       
12.0 oz       Caramel/Crystal Malt - 20L (20.0 SRM)     Grain        11.54 %       
8.0 oz        Munich Malt - 6.5L (6.5 SRM)              Grain        7.69 %        
4.0 oz        Chocolate Malt (350.0 SRM)                Grain        3.85 %        
1.00 oz       Williamette [5.50 %]  (60 min)            Hops         20.8 IBU      
1.25 oz       Goldings, East Kent [5.00 %]  (5 min)     Hops         4.7 IBU       
1.00 tsp      Irish Moss (Boil 10.0 min)                Misc                       
2.00 oz       Malto-Dextrine (Boil 5.0 min)             Misc                       
1 Pkgs        British Ale (Wyeast Labs #1098)           Yeast-Ale                  

Mash Schedule: None
Total Grain Weight: 10.00 lb
Steep grains as desired (30-60 minutes)

11:15 2qts water @165F for steeping grains, grains added, temp at 155F.
Started main boil of 15qts.
Heated 2qts water for rinsing grains.
11:30 Smacked yeast pack.
11:40 Main boil ready, turned off heat.
12:00 Grain temp @ 140F, rinse water @ 165F. Drained into main boil, rinsed with water then added to main boil, let sieve of grains sit for 5 mins then added remaining fluid to main boil.
12:05 Restart boil.
12:10 Boiling, stopped to add malt, dextrin and Irish moss.
12:15 Heat on.
12:20 Start of boil. Added Williamette. Realized initial boil volume incorrect. Started with 15qts, added ~4 qts from grain plus extract brought level up to 20qts. Started heating additional water to add to boil.
12:35 Added 2qts of boiling water.
12:42 Added ~1.5qts of boiling water. Volume at ~22.5qts.
1:10 Added wort chiller to sanitize.
1:15 Added Kent Goldings
1:20 Off boil and turned on chiller.
1:45 73F (temperature taken with hydrometer)
2:05 4.6 gallons in primary siphoned from top of bucket height to aerate. Pitched yeast and stirred vigorously.
SG = 1.058 (1.056 @76F add 2)
This was my second ever brew, the first being a minor disaster due to high fermentation temperature. This one turned out excellent. I was shooting for something nutty in the area of Lost Coast's "Downtown Brown" or Big Sky's "Moose Drool". I missed both but made a tasty beer in a similar style.

I screwed up my initial boil volume and had to adjust on the fly. I doubt it made much difference but I include the gory details for completeness.

OG was 13 points higher than predicted, probably from partly mashing the grains.

I decided to try primary-only since I'd seen so much debate on the subject. With only 4.6 Gallons I didn't want to water it down in secondary to limit the headspace.

As I said this turned out very nice. I ran some bottles by friends who homebrew and they were very complimentary. This one is as good as any commercial version I've tried IMO. I just bottled an AG version with some tweaks. I plan to make this beer my "signature" brew, tweaking each batch a little to try things out and get it to be a brew that's all mine. How I love Nut Brown Ale!
Primary - I'm on a break dammit!!!!
Secondary - sold it!
Kegged - Commercial beer

Yet Another Keezer Build

Last edited by GroovePuppy; 03-02-2009 at 12:55 AM.
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