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Nut Brown Ale #2
Brewed on: 2003-05-17
Extract:
7 lbs Amber Malt
Grain:
1/2 lb British Crystal 45L
1/4 lb British Chocolate
1/2 lb German Melenoid
Hops:
East Kent Goldings 5.5% a.a.
1 1/4 oz. for 60 min, 1/2 oz. for 15 min.
Yeast:
WLP002 English Ale
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| All Grain Instructions |
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These are for 10 gallon recipes unless otherwise noted. This is the general procedure. Heat water to 168 degrees and
mix with grain in mash tun. Target temp is 152 degrees. Mash for 60+ minutes then sparge out at 170-180 degrees until
hyrometer reads 1.010. Boil wort for 1 hour adding hops per instructions. Add Irish Moss (if necessary for final
15 minutes. Cool to 75 degrees, rack and pitch yeast.
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| Extract Instructions |
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These are for 5 gallon recipes unless otherwise noted.
Heat water to 170 degrees, and add grains. Steep grains till boil, or 20 minutes.
Remove from heat and add extract. Boil for 1 hour adding hops per instructions.
Add Irish Moss (if necessary for final 15 minutes. Cool to 75 degrees and pitch yeast.
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