DYB's Nut Brown Ale

[DeadYetiBrew]

Recipe Type

All Grain

Yeast

WYeast 1028

Yeast Starter

pitched onto Porter I cake

Batch Size (Gallons)

5

Original Gravity

1.051

Final Gravity

1.012

Boiling Time (Minutes)

60

IBU

28.7

Color

23 SRM

Primary Fermentation (# of Days & Temp)

7 days @ 70*F

Secondary Fermentation (# of Days & Temp)

14 days @ 70*F

Additional Fermentation

21 days in bottle

Malts

• 5.25 Lbs Pale Malt (2-row)
• 2.25 Lbs Munich Malt
• .5 Lbs Aromatic Malt
• .5 Lbs Biscuit Malt
• .5 Lbs Caramunich Malt
• .5 Lbs Chocolate Malt

Total: 9.50 Lbs

Mash: 120 Minutes at 148-152 *F
Sparge: 10 Minutes at 170*F, add 1/8 teaspoon Acid Blend to sparge water

Add 1/2 tbsp Gypsum to boil. Whirfloc Tablet at 15 minutes.

Hops

• .5 oz U.K. Challenger (8% A/A) 60 Minutes
• .75 oz Willamette (5.1% A/A) 15 Minutes
• 1.0 oz Willamette (5.1% A/A) 5 Minutes

UPDATE!

Finished at 1.011 bottled with honey, tasted great.