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THis Nut

224 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.82 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Taylor, beersmith.com
Calories: 224 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Saturday March 2nd 2019
1.068
1.013
7.22%
51.57
15.65
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 66.7%
0.75 lb Belgian - Biscuit0.75 lb Biscuit 35 23 6.3%
0.75 lb United Kingdom - Brown0.75 lb Brown 32 65 6.3%
0.75 lb American - Special Roast0.75 lb Special Roast 33 50 6.3%
0.75 lb American - Victory0.75 lb Victory 34 28 6.3%
1 lb Brown Sugar1 lb Brown Sugar 45 15 8.3%
12 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 9.49 25%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 7.29 25%
0.5 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 30 min 18.22 25%
0.5 oz Mosaic0.5 oz Mosaic Hops Leaf/Whole 12.5 Boil 30 min 16.57 25%
 
Mash Guidelines
Amount Description Type Temp Time
13.75 qt Water temp should be at 154 For steeping 1 hour Steeping 166 °F 60 min
7.7 qt Step temp 168 for 10 minutes Steeping 196 °F 10 min
11 qt Sparge 168 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.13 32.5  
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Remaining sparge water volume 4 16  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.5 26  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Adjusted starting boil size 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5 20  
Total: 8.13 32.5
 
Notes

The original recipe does not call for the sugar or the mosaic hops and Belgian yeast these are the changes I made to the recipe.
I used a Normal cooler homemade mash tun for steeping. Also use a paint strainer bag from mash tun to boiling pot then from boiling pot to fermenter to clear out other heavy left overs. The original recipe yeast was English Ale but I had Belgian on hand.

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  • Last Updated: 2019-03-02 21:11 UTC