Our second beer scheduled for October 23 was the Nut Brown Ale. Northern Brewer once again supplied the ingredients, 8.5 lbs. of grain:
7.5 lb English Maris Otter
.25 lb Simpsons Chocolate
.25 lb Belgian Special B
.25 lb Belgian Biscuit
.25 lb Breiss Special Roast
Sacch' Rest: 154 deg for 60 min.
Mash Out: 167.7 deg for 10 min.
Hop Addition: 1 oz. Fuggle for 60 min.
Yeast Addition: White Labs English Ale Yeast (WLP002)
Recirculation:
Sparge:
Vital Statistics for the beer below:
Pre-boil gravity- 1.044**
Brewhouse efficiency- 79%
Original gravity- 1.054
Final gravity- 1.011
Abv- 5.67%
**Taking the Pre-boil Gravity:
GwH
Real.
ReplyDelete