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The Nutty Professor

The Nutty Professor

Mild • Extract • 5 gal

September 19, 2002 pm 12:15pm

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • 1/2 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 1/4 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1/4 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 1/4 lbs British Dark Crystal

    British Dark Crystal

    Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.

  • 1/8 lbs English Black Roast

    English Black Roast

    Adds a heavy roast flavor and dark color.

  • 2 3/4 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 3 lbs Dry Amber Extract

    Dry Amber Extract

    Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

  • 1/2 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1/2 lbs Malto Dextrin

    Malto Dextrin

    Adds body and mouthfeel. For all extract beers. Does not ferment.

  • 1 oz East Kent Goldings - 4.0 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1/8 oz Northern Brewer - 8.0 AA% pellets; boiled 45 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1/2 oz Brewers Gold - 9.0 AA% pellets; boiled 5 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • 2 tsp Burton Water Salts - (omitted from calculations)

    Burton Water Salts

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Notes

Burton Salts added at beginning of heat Grains steeped for 14 minutes at 170 deg F

Style (BJCP)

Category: 11 - English Brown Ale

Subcategory: A - Mild

Range for this Style
Original Gravity: 1.065 1.030 - 1.038
Terminal Gravity: 1.017 1.008 - 1.013
Color: 22.1 SRM 12 - 25
Alcohol: 6.4% ABV 2.8% - 4.5%
Bitterness: 24.0 IBU 10 - 25

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