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- Aug 8, 2017
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Just brewed my second variation of Lil Sparky’s Nut Brown but with a twist. My last version was smooth at 5.75% but I thought it needed to be bigger because of the maltiness. I’m trying to take this beer into Abbey Ale/Belgium Dark Strong territory. I like big malty smooth beers such as North Coast Brother Theolinious and Brasserie Dieu du Cirl “ Rigor Mortis”
In an effort to learn as I modify each recipe I came up with the below ingredients which I brewed today. Had a fairly successful brew day and hit all my numbers! I really wished I had two packs of Nottingham yeast I really hope this Imperial Montastic is tame. I’m not a huge fan of all the phenols and esters these yeast produce. I like them toned down a bit. Going to ferment on the cool side and hopefully dial back this yeasts expression.
OG 1.080
8.8% abv
90min boil
12lbs Maris Otter
1lb Crystal 60L
1lb Flaked Oats
8oz. Victory malt
6oz Chocolate malt
1oz Fuggle 60min
1oz East Kent Goldings 30min
2lbs Honey at 15min
1500ml starter Imperial Montastic yeast
In an effort to learn as I modify each recipe I came up with the below ingredients which I brewed today. Had a fairly successful brew day and hit all my numbers! I really wished I had two packs of Nottingham yeast I really hope this Imperial Montastic is tame. I’m not a huge fan of all the phenols and esters these yeast produce. I like them toned down a bit. Going to ferment on the cool side and hopefully dial back this yeasts expression.
OG 1.080
8.8% abv
90min boil
12lbs Maris Otter
1lb Crystal 60L
1lb Flaked Oats
8oz. Victory malt
6oz Chocolate malt
1oz Fuggle 60min
1oz East Kent Goldings 30min
2lbs Honey at 15min
1500ml starter Imperial Montastic yeast