Hi all- I'm working on an American "Nut Brown Ale" recipe that will hopefully remind me of the James Page Burly Brown Ale that I enjoyed in college. I have a few AG batches under my belt, but this will be my darkest beer to date. Beersmith is calculating an OG of 1.055 and 29.1 IBU's. The recipe:
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 8.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.0 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.0 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 4.0 %
0.75 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 21.0 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min Hop 7 8.2 IBUs
1.0 pkg British Ale II (Wyeast Labs #1335) [124.21 ml] Yeast 8 -
My efficiency is around 68-70% these days. I'll be fermenting in the basement, which is about 65 F now. Thoughts on the Chocolate/ Roasted Barley amounts? I have the oats in there for body/ mouthfeel- not sure if it's needed. I have some WY1056 sitting around- would that work too? If the stars align, I may brew this on Sunday. Thanks for the help!
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 8.0 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.0 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4 4.0 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 4.0 %
0.75 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 21.0 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min Hop 7 8.2 IBUs
1.0 pkg British Ale II (Wyeast Labs #1335) [124.21 ml] Yeast 8 -
My efficiency is around 68-70% these days. I'll be fermenting in the basement, which is about 65 F now. Thoughts on the Chocolate/ Roasted Barley amounts? I have the oats in there for body/ mouthfeel- not sure if it's needed. I have some WY1056 sitting around- would that work too? If the stars align, I may brew this on Sunday. Thanks for the help!