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Brown Nut

American Brown Ale • All Grain • 5.25 gal

ed21201

First attempt at an all grain brown. Should be balanced and delicious!

May 28, 2013 pm 08:42pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5.25 gal)

8.5 lbs 2-Row Brewers Malt; Briess

2-Row Brewers Malt; Briess

Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
1 lbs Belgian Biscuit

Belgian Biscuit

Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
1 lbs 2-Row Caramel Malt 60L; Briess

2-Row Caramel Malt 60L; Briess

Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
.5 lbs 2-Row Chocolate Malt; Briess

2-Row Chocolate Malt; Briess

Rich Roasted Coffee. Characteristics & Applications: • 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
.5 lbs Oats (Pregelatinized Flakes); Briess

Oats (Pregelatinized Flakes); Briess

Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
1 oz Mt. Hood - 5.0 AA% pellets; boiled 60 min

Mt. Hood

Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
1 oz Fuggle - 4.8 AA% pellets; boiled 15 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
BrewTek CL-170 Classic British Ale

BrewTek CL-170 Classic British Ale

CL-170 produces a beautiful draft bitter or Porter. This yeast leaves a complex ale with very British tones and fruit like esters, yet it also attenuates well, leaving a dry finish. It is a good choice for high gravity worts.

Style (BJCP)

Category: 10 - American Ale

Subcategory: C - American Brown Ale

		Range for this Style
Original Gravity:	1.055	1.045 - 1.060
Terminal Gravity:	1.013	1.010 - 1.016
Color:	21.1 SRM	18 - 35
Alcohol:	5.4% ABV	4.3% - 6.2%
Bitterness:	30.3 IBU	20 - 40

	Apparent	Real
Original Extract:	13.46 P	13.46 P
Terminal Extract:	3.34 P	5.25 P
Attenuation:	75.2%	61.0%
	% by Volume	% by Weight
Alcohol:	5.4%	4.3%

	Weight	Calories
Alcohol:	15.3 g	105.9
Carbs:	18.5 g	70.4
Protein:	1.3 g	5.2
		Total Calories
		181.5

Fermentables

Total: 11.50 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
2-Row Brewers Malt 2-Row Brewers Malt; Briess Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	8.5 lbs
Belgian Biscuit Belgian Biscuit Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.	1 lbs
2-Row Caramel Malt 60L 2-Row Caramel Malt 60L; Briess Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	1 lbs
2-Row Chocolate Malt 2-Row Chocolate Malt; Briess Rich Roasted Coffee. Characteristics & Applications: • 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	.5 lbs
Oats (Pregelatinized Flakes) Oats (Pregelatinized Flakes); Briess Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.	.5 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Mt. Hood (5.00%) Mt. Hood Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.	1 oz	60 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	1 oz	15 min

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Recipe Search

Products

Brown Nut

Ingredients (All Grain, 5.25 gal)

2-Row Brewers Malt; Briess

Belgian Biscuit

2-Row Caramel Malt 60L; Briess

2-Row Chocolate Malt; Briess

Oats (Pregelatinized Flakes); Briess

Mt. Hood

Fuggle

BrewTek CL-170 Classic British Ale

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

Belgian Biscuit

2-Row Caramel Malt 60L; Briess

2-Row Chocolate Malt; Briess

Oats (Pregelatinized Flakes); Briess

Hops

Mt. Hood

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Brown Nut

Ingredients (All Grain, 5.25 gal)

2-Row Brewers Malt; Briess

Belgian Biscuit

2-Row Caramel Malt 60L; Briess

2-Row Chocolate Malt; Briess

Oats (Pregelatinized Flakes); Briess

Mt. Hood

Fuggle

BrewTek CL-170 Classic British Ale

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

Belgian Biscuit

2-Row Caramel Malt 60L; Briess

2-Row Chocolate Malt; Briess

Oats (Pregelatinized Flakes); Briess

Hops

Mt. Hood

Fuggle

Discussion

Post a Comment

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