Nut Brown Ale
by Highwoods Brewing

 

Brew Date: 03-15-2018

Malts:

1.0 lb.  Pale Ale Malt

0.7 oz.  2-Row Malt

4.0 oz.  Munich 10L

2.0 oz.  Caramel 120L

2.0 oz.  Carafa I

PPG

36 / 27.0

38 / 19.9

35 / 6.6

33 / 3.1

32 / 3.0

DP

85

140

40

0

0

Deg L

4

2

10

120

337

Bill%

45.4

31.8

11.4

5.7

5.7

Adjuncts: None

Calc OG: 1.060                BE: 75%                DP: 88                SRM: 20                IBUs: 31                TGW: 2.2 lbs.

Hops:

Amount

4.0g

4.0g

Time

60

15

%Alpha Acid

10.8

6.2

Calc IBUs

24

7

Yeast: Nottingham

Procedure:

Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 4g Magnum, boil for 45 min. Add 4g Northern Brewer, boil for 5 min. Add flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.063

Top off volume to one gallon. Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks. Rack to secondary fermenter. Allow 1 more week.

Bottling:

After 3 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.006                                                                 ABV = (1.063 - 1.006) x 131.25 = 7.5%

Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Excellent all around.