Nut Brown Ale
11-C Northern English Brown Ale
Size: 11 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 166.74 kcal per 12.0 fl oz
Original Gravity: 1.050 (1.040 - 1.052)
Terminal Gravity: 1.013 (1.008 - 1.013)
Color: 15.99 (12.0 - 22.0)
Alcohol: 4.93% (4.2% - 5.4%)
Bitterness: 24.3 (20.0 - 30.0)
Ingredients:
16 lb Maris Otter Malt
1 lb Crystal Malt 60°L
1 lb Victory® Malt
1 lb Munich Malt
7.0 oz Chocolate Malt
1.5 lb Oats Flaked
2.0 oz Fuggle (4.8%) - added during boil, boiled 60 m
2 oz East Kent Goldings (5.0%) - added during boil, boiled 15 m
1.0 ea Danstar Nottingham
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:43:51 Mash - Liquor: 6.54 gal; Strike: 164.59 °F; Target: 152.0 °F
01:03:51 Untitled Step - batch sparge: 7.39 gal sparge @ 185.0 °F, 20 m; Total Runoff: 11.76 gal
Results generated by BeerTools Pro 1.5.20
Splitting this into 2 beers. The second beer is going to be a sour brown fermented first with S05 for a week then the Wyeast roeselare blend in secondary.