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Old 10-07-2013, 01:06 PM   #691
lincolnubrewer
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I want to make a chocalate hazelnut brown ale. Do you think this would be a good base that would compliment the hazelnuts chocalate?


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Old 10-07-2013, 01:08 PM   #692
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Thanks for the recipe... I brewed 10 gallons of this over the weekend.


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Old 10-07-2013, 02:36 PM   #693
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Originally Posted by brew_ny View Post
I brew this on 8-27-2013 as a 11.5 gallon partial mash had it in the kegs on 9-4-2013 on gas drinking by 9-7-2013

I brewed it with s-04 as the yeast very nice nut brown drinks well, I like it at about 54 degrees

I have one 5 gallon keg with priming sugar sitting at 70 degrees I can't want to taste it, I will be brewing this one again for sure all grain

thanks for a super nice nut brown ale recipe

all the best

S_M
This looks like the perfect carbonation, I am new to kegging, what pressure did you use and for how long? I will be kegging mine next weekend... Thanks!
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Old 10-07-2013, 02:43 PM   #694
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This looks like the perfect carbonation, I am new to kegging, what pressure did you use and for how long? I will be kegging mine next weekend... Thanks!

I did two days at 20 psi @34 degrees and the purged the keg and had it a serving pressure 10-12 psi for a day @ 42-44 degrees

start drinking and it gets perfect

all the best

S_M
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Old 10-11-2013, 03:20 AM   #695
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Based on the following, my OG is a little high.


Type Partial Mash
Efficiency 68.0%
Batch size 5.0 gal
Boil Size 6.25 Gallons
Boil time 60 min

Fermentables
Name Amount Use PPG
2-Row Brewers Malt 2.0 lb 22 % Mash 37
Oats, Flaked 1.0 lb 11 % Mash 37
Crystal 60 1.0 lb 11 % Mash 32
Victory® Malt 8.0 oz 5 % Mash 34
Chocolate Malt 4.0 oz 2 % Mash 34
Pilsen Light DME 4.0 lb 45 % Boil 44

Hops
Name Amount Time Use Form AA
Fuggle United States 1.0 oz 60 min Boil Pellet 5.2%
Golding United States 1.0 oz 15 min Boil Pellet 5.5%

Yeasts
Name Lab Attenuation Temp
Nottingham Ale Yeast WLP039 White Labs 77.5% 66°F – 70°F

Results from Brewtoad:


1.058 OG
1.013 FG
27 IBU
5.9% ABV
17 SRM
0.47 IBU/OG

1. Should I adjust anything to get the OG lower?

2. If not, and I keep everything the same, should I add another 1/4-1/2 a packet of notty since the OG is hovering around 1.06?

3. The AA on the UK East Goldings was around 7.2, so I subbed with the US version which is closer to the original. Any problem with doing this?

4. I assume Pilsen light is Extra Light DME and Pilsen Golden Light DME is regular light. Would the only difference bw these two just be some added color?
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Old 10-11-2013, 03:47 PM   #696
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brewing this up on sunday, using 1056 tho hope it turns out good still
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Old 10-11-2013, 07:48 PM   #697
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Two weeks on the vanilla beans, took a sample, down to 1.002! About half way there with the vanilla flavor I am seeking. It is clearing really well, should be able to see through it despite how dark it is. This will be a really nice holiday brew. . .
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Old 10-11-2013, 11:25 PM   #698
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vanilla beans sound very good in this
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Old 10-13-2013, 12:58 AM   #699
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I brewed this up for the second time about six weeks ago. Based on an HBT thread and a lack of time I did an overnight mash. This turned out great again, this is a great nut brown recipe with a nice subtle chocolate finish.
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Old 10-21-2013, 12:45 PM   #700
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Brewed up a 3 gallon batch this past weekend. Hit the numbers dead on! Looking forward to trying it. The hydrometer sample tasted great! Thanks for the recipe!!


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