Brew #60 - Daril-Rich's Nut Brown Ale


9/14/2002      Daril-Rich's Nut Brown Ale
  
   Category         :  American Brown Ale       
   Method           :  Full Mash
   Starting Gravity :  1.054
   Ending Gravity   :  1.014
   Alcohol content  :  5.2%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 28.00 lbs.
   Color (srm)      : 23.4
   Efficiency       : 75%
   Hop IBUs         : 29.4

Malts/Sugars:
 18.75	lb.	American Two-row         
  6.00	lb.	American Victory         
  2.00	lb.	Munich Light             
  1.00	lb.	Crystal  20L             
  0.25	lb.	Chocolate                

Hops:
 2.00	oz.	L-Cascade      	 6.0%	60 min
 2.00	oz.	L-Fuggles      	 5.5%	30 min
 1.00	oz.	L-Fuggles      	 5.5%	10 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1.2 quarts/pound
Strike Water:  8.40 gallons of water at 168F
First Mash Temperature: 153F

Notes:
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PROCESS:

- Add ~0.50 tsp. Calcium Chloride to the  mash water.

- Single-step infusion mash at 153F for 11 hour.

- Sparge Water:  ~10+ gallons @ 180F (alllow for cooling to 170F)

- Add another ~0.50 tsp. Calcium Chloridee to the sparge water.

- Sparge:  Collect ~13 gallons.  Start booiling after ~3 gallons
  have been collected.
  
- Save residual runoff to compensate for  boil-off, and to bring up
  to 14 gallon total by end of boil.
  
- Use nylon bags for whole-leaf hops at aall stages.

- 2 oz Cascade hops @ 60 min

- 2 oz Fuggles hops @ 30 min

- 3 tsp Irish Moss @ 15 min

- Immerse copper chiller @ 15 min

- 1 oz Fuggles hops @ 10 min

Total boil time: ~90 minutes

- Chill immediately at end of boil - to ~~90F

- Cover the kettle and let it sit for an  hour or so.

- Transfer wort to fermentation buckets wwhen ready.

- Pitch yeast when wort temperature dropss below 70F.

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GRAIN CHARACTERISTICS:

"Briess" Pale Malt (2 Row, Klages): 
The basic malt for brewing all grain beers from scratch. 
Being American grown, high in diastatic power, well modified 
and fairly neutral, Klages makes an excellent base malt. 
Best for both American Lager and Ale styles, Klages lends 
itself well to all beer styles. 

Victory (Biscuit) Malt:
Provides a deep golden to brown color and a rich toasted 
characteristic. This toasted malted barley is excellent for 
Nut Brown Ales. Or use in recipes calling for toasted malt. 
Add 5-10% to produce a full flavored and aroma. Good for 
Nut Browns, Ales, Porters, and full flavored beers where 
you're looking for more malt character and not the crystal 
sweetness. 

Munich Malt (Light & Dark):
Munich has undergone higher kilning than Pilsner, but retains 
sufficient enzymes. Adds an increased aroma, full body, 
malty flavor and color. Can be used as 20-75% of the grain bill.

Pale Crystal (Caramel Malt) 20-40 L:
As with all Crystal malts, the character of this malt is 
contributed by unfermentable crystallized sugars produced 
by a special process Called "stewing". 5 to 20 % Pale Crystal 
will lend a balance of light caramel color, flavor, and body 
to Ales and Lagers. Caramel 40 is a mainstay malt in brewing 
of all types of ales. It can be used in British and American 
ales, and in conjunction with other malts in Belgian ales 
and German lagers. Hugh Baird Maltings in Witham , Essex, 
England make very fine high grade caramel malts. 
US domestic specialties are made from 6 row malt, whereas 
the European versions are 2 row. This makes imported specialties 
a much higher quality product. The grain kernels are also 
plumper and as such will mill better than 6 row malts. 

Chocolate Malt (Roasted, black malt):
Being the least roasted of the black malts, Chocolate malt will 
add a dark color and pleasant roast flavor. Small quantities lend 
a nutty flavor and deep, ruby red color while higher amounts lend 
a black color and smooth, roasted flavor. Use 3 to 12%. 
Chocolate is an essential ingredient in Porters, along with Caramel
malts. Used in smaller quantities in Brown ales, old ales and some 
Barleywines.

---------------------------------
HOPS:

 3.00	oz.	L-Cascade      	 6.0%	60 min
 2.00	oz.	L-Fuggles      	 5.5%	30 min
 1.00	oz.	L-Fuggles      	 5.5%	10 min

Using all whole-leaf hops:  Cascade at the "bottom" for bitterness;
and Fuggles in the "middle" and "end" for flavor & aroma.

---------------------------------

YEAST:

Wyeast 1084 Irish Ale yeast (liquid):

Slight residual diacetyl and fruitiness; great for stouts.
(Wyeast also suggests this for Brown Ales & Milds).
Clean, smooth, soft and full-bodied. Flocculation medium; 
apparent attenuation 71-75%. (62-72 F)

---------------------------------

Exact Grain Bill Used For This Beer:

 18.75	lb.	American Two-row       
  6.00	lb.	American Victory         
  2.00	lb.	Munich Light             
  1.00	lb.	American Crystal 20L     
  0.25	lb.	Chocolate                

"Classic" grain bill calls for about 3-4% Chocolate; 10% Crystal;
and the remainder an American or English two-row base malt.

The classic profile for a simple Brown Ale is one of low hop 
bitterness; and a sweet & malty flavor. This being a "Nut" Brown 
Ale - the Victory "biscuit" malt will provide BOTH the "nutty" 
and "malty" flavor desired; as will the Light Munich and Chocolate 
malts respectively; with a little Crystal thrown in for sweetness. 

---------------------------------

STYLE COMPARISON @ 70%, 75%, & 80% extraction efficiency:

              MIN        YOURS      YOURS     YOURS     MAX
                          70%        75%       80%
OG           1.040      1.050      1.054     1.057     1.055
Alc %        4.2        4.8        5.2       5.5       6.0
IBUs        25.0       30.0       29.4      29.0      60.0
Color (srm) 15.0       23.4       23.4      23.4      22.0

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