Brown as a Nut

Brown as a Nut Flavor Description:
An English Brown Ale with a medium brown color. Flavor has a gentle malt sweetness with a nutty, lightly caramel character. Finish is medium dry. Roast and chocolate are extremely mild due to not adding the dark grains during the mash.

Style: British Brown Ale
TYPE: All Grain
Taste: (30.0) Brown as a Nut

Recipe Specifications
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Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.049 SG
Estimated Color: 18.7 SRM
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
13.70 g 20% Phosphoric Acid (Mash 61.0 mins) Water Agent 1 –
8 lbs 4.6 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 87.6 %
7.2 oz Caramel Malt – 60L 6-Row (Briess) (60.0 Grain 3 4.7 %
5.4 oz Caramel Malt – 120L (Briess) (120.0 SRM) Grain 4 3.5 %
3.6 oz Pale Chocolate (250.0 SRM) Grain 5 2.4 %
1.8 oz Roasted Barley (300.0 SRM) Grain 6 1.2 %
0.9 oz Black (Patent) Malt (500.0 SRM) Grain 7 0.6 %
1.00 tsp Fermcap (Boil 61.0 mins) Other 8 –
0.89 oz East Kent Goldings (EKG) [5.00 %] – Boil Hop 9 18.1 IBUs
2.00 g Pickling Lime in the boil (Boil 60.0 min Other 10 –
8.30 ml Caclium Chloride LIQUID 13 percent (Boil Water Agent 11 –
3.50 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 12 –
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 13 –
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 14 –
0.55 tsp Yeast Nutrient (in boil) (Boil 10.0 mins Other 15 –
4.00 oz Malto-Dextrine (Boil 5.0 mins) Other 16 –
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 17 –

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 9 lbs 7.4 oz
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Name Description Step Temperat Step Time
Saccharification Add 31.32 qt of water at 160.1 F 154.0 F 60 min
Mash Out Add 0.00 qt of water and heat to 168.0 F 168.0 F 10 min

Notes:
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Mash pH should be 5.4. The Brun water spreadsheet should have the “Remove Dark Grains from Mash” selected to Yes.

Crush dark grains separately, (Crystal 120, pale chocolate, roasted barley and black patent) and add them for the last 30 minutes of the mash.

Salts are added to the boil, NOT THE MASH.

At mash in, set timer for 30 minutes. When timer goes off add all of the dark roasted grains.

Do not connect the FK to the Serving kettle after pitching. Wait at least 4 hours after pitching to allow the yeast to consume the oxygen in the headspace of the FK. Then connect the SK up with the spunding valve.

Ferment for 4 days at 68, then 1 week at 72.