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Nut Brown Ale/Apricot Brown Ale

#28 Nut brown ale Northern brewer kit

Brew Type: Extract Date: 2/10/2010
Style: Southern English Brown Ale Brewer: Scott Churchill
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 2.50 gal Boil Time: 60 min
Equipment: Brew Pot (4 Gallon)
Taste Rating (50 possible points): 35.0

Ingredients
Amount Item Type % or IBU
6.00 lb LME Golden Light (Briess) (4.0 SRM) Extract 85.71 %
0.25 lb Biscuit (22.5 SRM) Grain 3.57 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 3.57 %
0.25 lb Special B (Dingemans) (147.5 SRM) Grain 3.57 %
0.25 lb Special Roast (Briess) (50.0 SRM) Grain 3.57 %
1.00 oz Fuggles [4.50 %] (60 min) Hops 10.6 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.046 SG (1.033-1.042 SG) Measured Original Gravity: 1.055 SG
Estimated Final Gravity: 1.011 SG (1.011-1.014 SG) Measured Final Gravity: 1.016 SG
Estimated Color: 16.5 SRM (19.0-35.0 SRM) Color [Color]
Bitterness: 10.6 IBU (12.0-20.0 IBU) Alpha Acid Units: 4.5 AAU
Estimated Alcohol by Volume: 4.54 % (2.80-4.10 %) Actual Alcohol by Volume: 5.08 %
Actual Calories: 247 cal/pint



Carbonation and Storage
Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.3-2.3 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: Age for: 4.0 Weeks
Storage Temperature: 70.0 F


Notes
bottled on 2.24.09. Bottled half the batch with about 2 oz of apricot extract.
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