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Old 04-28-2009, 04:26 PM   #1
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Default Table Rock Nut Brown...

Anyone tried brewing this recipe from BYO 2003?


* 6 lbs. (2.7 kg) Briess light extract syrup
* 1 lb. (0.45 kg) dextrin malt
* 0.5 lb. (0.23 kg) Carastan malt
* 6 oz. (168 g) brown malt
* 4 oz. (112 g) crystal malt (120 L)
* 2 oz. (56 g) black patent malt
* 2 oz. (56 g) chocolate malt
* 5.8 AAU Willamette hops (bittering hop)
* (1.0 oz. (28 g) of 5.8% alpha acid)
* 1 tsp. Irish moss
* White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
* O.75 cup of corn sugar (for priming)

Step by Step

Steep the six crushed grains in 3 gallons (11.4 liters) of water at 150 F (66 C) for 30 minutes. Remove the grains from the wort, add malt syrup and bring to a boil. Add Willamette (bittering) hops, Irish moss and boil for 60 minutes.

When done boiling, add wort to 2 gallons (7.6 liters) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 liters). Cool the wort to 80 F (27 C), heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70 F (20-21 C) and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for two to three weeks and enjoy!

All-grain option:

Replace syrup with 9lbs. (4 kg.) pale malt, mash your grains at 158 F (70 C) for 60 minutes. Lower the Willamette hops to 0.75 oz. to account for full-wort boil.

I plan on doing this over the weekend (all-grain) and I was wondering if anyone has any feedback. I'm adding a couple items to the grain bill and to the hop additions.

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