Description:
A spinoff of our highly popular Nut Brown Ale kit that combines American malts and ale yeast with English hops and Minnesota honey. Kit link
Yeast:
Safale S-33 Dry Ale Yeast. Dry. 11.5g. Rehydrated.
Speciality Grains:
| Simpson’s Chocolate | .25 lbs. | Crushed Grain |
| Dingemans Special B | .25 lbs. | Crushed Grain |
| Dingemans Biscuit | .25 lbs. | Crushed Grain |
| Briess Special Roast | .25 lbs. | Crushed Grain |
Fermentables:
| Northern Brewer Gold | 6 lbs | Liquid |
| Honey (0 minute late addition) | 1 lbs | Liquid |
Hops:
| 1. Cluster | 7.5% AAU | 60 Minutes | 1oz |
Calculated IBUs: 26
Kit OG: 1.050
MY OG: 1.060 @ 70 Degrees
FG: 1.018
ABV: 5.4%
Brew Day – 4/30
Get Ice.
Clean and sanitize: Stir Spoon, Measuring Cup, Bowl, Knife, Table Spoon, Thief, Thermometer, Fermentation Lock, Strainer.
Heat 1.25 Gallons of water to 160 F
Steep Speciality Grains for 30 minutes.
Remove bag and squeeze off excess.
Added 1.25 Gallons of water.
Remove from heat and Stir in 6 lbs liquid extract
Bring to boil (~3 gallons)
Add hops.
Boil partially covered for 60 minutes.
Rehydrate Yeast.
Remove from heat and Stir in Honey.
Chill wort.
Strain out gunk
Pour back and forth 3 times. Lots of “head”. Added 1.5 extra gallons
Let head settle. Pitch yeast. Seal. Swirl. Add sanitize solution to air lock.
Weird: Fermentation stopped after ~8 days, but it picked up fairly vigorously around the 3rd week in the fermenter…
Bottle Day – 5/29
Clean and Sanitize.
2/3 cups Corn Sugar in 2 Cups water.
Rack to bottling bucket + Priming Solution
26 12oz bottles, 9 22oz, 1 Growler