Brew #28 - Nut Brown

With a group guy gathering coming up, we thought it would be a great idea to serve up some homebrew to the guests, and as such we thought we'd let them decide what they'd like to drink. We gave them four choices: Red Ale, Brown Ale, Scotch Ale, and American Pale Ale. Well, of the four, one turned out to be unavailable, and one was forgotten to have been gluten-free (i.e. no beer for him or his belly will explode in pain). The other two chose Brown Ale.

Ingredients

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We took our previous all-grain brown recipe and, based on the tasting notes, adjusted it slightly. Likewise, it was converted to extract ingredients.

• 6.6lbs LME
• 1.5lbs DME
• 1 lbs Special B Malt
• 0.5 lbs. Chocolate Malt
• 3oz Fuggles (4.5% AA)
• White Labs California Ale Yeast WLP001

Brew Method

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07/19/2014

Very straightforward and uneventful. Steeped grains in muslin bags while 11+ gallons came up to boil. When it reached boil we pulled the grains and observed a good healthy hot break. We added our LME and DME and began our hop additions thusly:

• T = 60 min: add 2oz Fuggles
• T = 30 min: add 1oz Fuggles
• T = 15min: add 2tsp Irish Moss

Once complete, we whirlpooled the boil to get all trub to settle conically in the center of the pot and hooked up our counterflow chiller. In all we got 10 gallons, OG=1.048 as predicted.

Fermentation

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07/19/2014

Both 6.5gal fermenters are set up in the basement with blowoff hoses, ready to get bubbling.

The morning after pitching

08/02/2014
Racked to secondary for further clarifying before kegging. We tested the two fermenters' individual final gravity readings, and they were 1.012 and 1.014. With an OG of 1.048, this gives us an ABV of ~4.7%. It looked, smelled and tasted like a brown ought to. Huge success!


Kegging

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08/10/2014

Racked all ten gallons to two separate corny kegs. Each pressurized to 30psi for forced carbonation. Tasting should commence in a few days.


Tasting Notes

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MM/DD/YY

Tasting notes