Daril Brothers Homebrewery
Brew #69 - Daril's Nut Brown Ale
08/26/2004 Daril's Nut Brown Ale Category : American Brown Ale Method : Full Mash Starting Gravity : 1.056 Ending Gravity : 1.014 Alcohol content : 5.4% Recipe Makes : 14.0 gallons Total Grain : 29.25 lbs. Color (srm) : 19.2 Efficiency : 75% Hop IBUs : 32.5 Malts/Sugars: 20.00 lb. Briess Pale Ale - 2-Row 6.00 lb. Victory 2.00 lb. Munich Light 1.00 lb. American Crystal 40L 0.25 lb. Chocolate Hops: 1.00 oz. Kent Goldings 5.0% 60 min 2.00 oz. Cascade 5.1% 60 min 2.00 oz. Fuggles 4.0% 30 min 2.00 oz. Fuggles 4.0% 10 min Boil temperature of water: 212F Grain Starting Temperature: 70F Desired Grain/Water Ratio: 1 quarts/pound Strike Water: 7.31 gallons of water at 172F First Mash Temperature: 154F --------------------------------- PROCESS: - Add ~0.50 tsp. Calcium Chloride to the mash water. - Single-step infusion mash at 154F for 1 hour. - Sparge Water: ~10+ gallons @ 180F (allow for cooling to 170F) - Add another ~0.50 tsp. Calcium Chloride to the sparge water. - Sparge: Collect ~13 gallons. Start boiling 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 hops at all stages. - 2 oz Cascade and 1 oz E. Kent Golding hops @ 60 min - 2 oz Fuggles hops @ 30 min - 3 tsp Irish Moss @ 15 min - Immerse copper chiller @ 15 min - 2 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 when ready. - Pitch yeast when wort temperature drops below 70F. --------------------------------- 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 vesions 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: 2.00 oz. Cascade 5.1% 60 min 1.00 oz. E. Kent Goldings 5.0% 60 min 2.00 oz. Fuggles 5.5% 30 min 2.00 oz. Fuggles 5.5% 10 min Using all pelletized hops: Cascade & Goldings 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: 20.00 lb. American Two-row 6.00 lb. American Victory 2.00 lb. Munich Light 1.00 lb. American Crystal 40L 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. --------------------------------- SCHEDULE: - Mash for 1 hour @ 154F. - Sparge - mash out @ 170F. - Keep wort at near boil during collectionn, for caramelization. Boil for 90 minutes total; start 1st hop addition at 60 min. - 2.50 oz. Cascade Hops (bagged) @ 60 min. - 2.00 oz. Cascade Hops (bagged) @ 30 min. - 1.50 tsp. Irish Moss @ 15 min. - Immersion chiller @ 10 min. - 1.50 oz. Cascade Hops (bagged) @ 10 min. - Chill immediately at end of boil - to ~990F - Cover the kettle and let it sit & seettle for an hour or so. - Transfer wort to fermentation buckets whhen ready. - Pitch yeast when wort temperature drops below 70F. - Cool & ferment as close to the 62 - 68 F range as possible. STYLE COMPARISON at 70%, 75% and 80% extraction efficiency: |--------|--------|--------|--------|--------| | MIN | YOURS | YOURS | YOURS | MAX | | | 70% | 75% | 80% | | |--------------|--------|--------|--------|--------|--------| | OG | 1.040 | 1.053 | 1.056 | 1.060 | 1.055 | |--------------|--------|--------|--------|--------|--------| | Alc % | 4.2 | 5.1 | 5.4 | 5.8 | 6.0 | |--------------|--------|--------|--------|--------|--------| | IBUs | 25.0 | 33.0 | 32.5 | 31.9 | 60.0 | |--------------|--------|--------|--------|--------|--------| | Color (srm) | 15.0 | 19.0 | 19.2 | 19.2 | 22.0 | |--------------|--------|--------|--------|--------|--------|See this page for a detailed description of Grain Characteristics: http://ourworld.compuserve.com/homepages/wrucksterpage/Grains.htm
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Daril-Bill - 8/27/2004 - (daril@darilbrothers.com)
