Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Nutcase Brown [Northern English Brown Ale]

Northern English Brown Ale – All Grain GONE

Batch Size:

12 gallons

Boil Time:

120 min

Conditioning:

Keg

Brew Date:

March 6, 2011

Tap Date:

March 24, 2011

Statistics

Target OG:

1.051 12.6° P

OG:

1.060 14.7° P

FG:

1.014 3.6° P

Real Extract:

5.6° P

Attenuation:

75.5% Apparent – 61.9% Real

Color:

13.8 SRM

IBU:

27 Daniels

BU/GU:

0.45

ABV:

6.1%

ABW:

4.8%

Calories:

198 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
19.50 pounds	British Maris Otter Pale Malt	83%
1.50 pounds	American Special Roast	6.4%
1.00 pounds	Crystal Malt 40L	4.3%
1.00 pounds	American Victory Malt	4.3%
0.50 pounds	British Chocolate Malt	2.1%
23.50 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
3.00 ounces	Golding	120 min	Aroma	Boil	Pellets	5.0%
2.00 ounces	Golding	5 min	Aroma	Boil	Pellets	5.0%
5.00 ounces	Total Hop Weight

Yeasts

Mash Profile Single Step Temperature Mash, Medium Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Fermentation and Aging

Primary:

14 days @ 68° F

Secondary:

0 days @ 68° F

Tertiary:

0 days @ ° F

Age:

7 days @ 52° F

Nutcase Brown

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.8
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	10.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	120
OG:	1.060 / 14.7° P
Mash PH:
Boil PH:

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Log: Nutcase Brown