Cheers!
This recipe is based off of my previous "How Now Brown Ale" recipe, but i've changed a few things. Mainly I've increased the chocolate, reduced the crystal/caramel 60, and Nugget/Willamette for the hops. I've also raised the mash temp to 158F to maintain a high level of maltiness in the beer. Nottingham is a great yeast, but tends to DESTROY everything in it's path resulting in a pretty dry finishing beer. I'd like to retain more of that sweetness to create an almost porter-like Brown Ale. We'll see what happens!
Type: All Grain
Date: 2/6/2010
Batch Size: 11.00 gal
Brewer: Two Heads Brewing
Boil Size: 13.72 gal
Boil Time: 60 min
Equipment: Sanke Keg System
Taste Rating(out of 50): ??? (New recipe)
Brewhouse Efficiency: 75.00
Ingredients
18.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain - 79.57 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain - 8.60 %
1.50 lb Chocolate Malt (350.0 SRM) Grain - 6.45 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain - 4.30 %
0.25 lb Special B Malt (180.0 SRM) Grain - 1.08 %
1.00 oz Nugget [14.00 %] (60 min) Hops - 22.3 IBU
1.00 oz Williamette [5.50 %] (30 min) Hops - 6.1 IBU
2.00 oz Williamette [5.50 %] (5 min) Hops - 3.1 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min)
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.55 %
Bitterness: 31.5 IBU
Calories: 231 cal/pint
Est Color: 25.0 SRM
Mash Profile
60 min Mash In Add 7.21 gal of water at 170.6 F
Target Mash Temp: 158.0 F (Going for full body)
Single Infusion, Full Body, No Mash Out
Total Grain Weight: 23.25 lb
Sparge Water: 9.80 gal
Sparge Temperature: 168.0 F
