- Recipe Type
- Extract
- Yeast
- Nottingham
- Yeast Starter
- No
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.048
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 31.4
- Color
- 23.4
- Primary Fermentation (# of Days & Temp)
- 14 days at 68F
- Tasting Notes
- Sweet upfront with some nuttiness and then a distinct spice hop bitterness in finish
1# Brown Malt (65SRM)
1# Victory
8 oz C60
4 oz Chocolate (350SRM)
6.9# Amber LME
1oz Northern Brewer (8.5%) @ 60
1oz Willamette (4.7%) @ 20
1oz Willamette (4.7%) @ 0
1/2 tsp Irish Moss
1 package Nottingham rehydrated in 115ml
Fermented for 2 weeks per above, then kegged and carbed up to 2 vols.
This was an "American" Brown Ale recipe with components from all over the globe, good full flavor and a tasty brew. Will repeat with more emphasis on fermentation to see if I get a cleaner malt character in the future.
View attachment Poker Night Brown Ale.xml
1# Victory
8 oz C60
4 oz Chocolate (350SRM)
6.9# Amber LME
1oz Northern Brewer (8.5%) @ 60
1oz Willamette (4.7%) @ 20
1oz Willamette (4.7%) @ 0
1/2 tsp Irish Moss
1 package Nottingham rehydrated in 115ml
Fermented for 2 weeks per above, then kegged and carbed up to 2 vols.
This was an "American" Brown Ale recipe with components from all over the globe, good full flavor and a tasty brew. Will repeat with more emphasis on fermentation to see if I get a cleaner malt character in the future.
View attachment Poker Night Brown Ale.xml
