Daril Brothers Homebrewery
Brew #72 - Daril's Nut Brown Ale
09/17/2005 Daril's Nut Brown Ale Style: 10B American Brown Ale Method: Infusion Mash AHA Style Comparison (@ 75% Mash Efficiency): Min Recipe Max O.G. 1.040 1.058 1.055 T.G. 1.014 1.014 - Alc % 4.2 5.6 6 I.B.U. 25 31.2 60 S.R.M. 15 15.7 22 Ingredients: 20 lbs Pale Ale 2-Row (Briess) 6 lbs Victory Malt 2 lbs Vienna Malt 1 lbs Caramunich II (Caramel Malt) 0.75 lbs Chocolate 3 oz Cascade 5.1% BOIL 60 minutes 1 oz Kent-Goldings 5% BOIL 60 minutes 2 oz Styrian Golding 4% BOIL 30 minutes 1.5 tsp Irish Moss BOIL 15 minutes 2 oz Styrian Golding 4% FINISHING 10 minutes 0.5 tsp Calcium Chloride MASH 1 pkg Wyeast 1338 European Ale Boil Time: 60 minutes Mashing Procedure: Mash Efficiency: 75% Add 7.44 gallons of water at 172 F to heat mash to 154 F Sparge with 8.56 gallons of water to yield 14.00 gallons to primary Water Absorbed by Grain: 0.00 gallons Water Evaporated during boil: 1.00 gallons --------------------------------- 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. - 3 oz Cascade and 1 oz E. Kent Golding hops @ 60 min - 2 oz Styrian Golding hops @ 30 min - 3 tsp Irish Moss @ 15 min - Immerse copper chiller @ 15 min - 2 oz Styrian Golding 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. --------------------------------- NOTES The "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 (Vienna) and Chocolate malts respectively. 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: 3.00 oz. Cascade 5.1% 60 min 1.00 oz. Styrian Golding 4.0% 60 min 2.00 oz. Styrian Golding 4.0% 30 min 2.00 oz. Styrian Golding 4.0% 10 min Using all pelletized hops: Cascade & E. Kent Goldings at the "bottom" for bitterness; and Styrian Golding (Fuggles-like) in the "middle" and "end" for flavor & aroma. --------------------------------- YEAST: 1338 European Ale Yeast (liquid): From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty with full bodied profile, very desirable in English Style Brown Ales and Porters. Produces a dense, rocky head during fermentation. Flocculation - high; apparent attenuation 67-71%. (62-72° F, 16-22° C) ---------------------------------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)
