Batch #021 - Nut Brown
BeerBatches

Because of hops shortages using Columbus instead of Centennial and Liberty for Mt. Hood

Batch Size: 10 gal

Grain Bill

  • 16 lbs 2-Row Pale Domestic
  • 4 lbs Crystal 60L
  • 1 lb Special B
  • 1 lb Carapils

Hops:

  • 2.00 oz Columbus [9.4%] (60 min)
  • 2.00 oz Liberty [2.9%] (15 min)
  • 2.00 oz Saaz [2.9%] (15 min)Adjuncts:
Was supposed to use 4 oz Liberty, subsituted 2 oz Saaz left over from Holiday beer.

Adjuncts

  • 2 lb brown sugar

Yeast:
White Labs British Ale

Created 2 cup starter for yeast.

Brew Schedule

  • 60 min - Columbus Hops
  • 60 min - Burton water salts
  • 40 min - Brown sugar
  • 15 min - Liberty and Saaz Hops
  • 15 min -Chiller
  • 15 min - Irish Moss

 Brew Notes:

  • Mash Target: 154.  Strike temp 164 with 6 gallons of water.  Temp of mash was initally 145, added some boiling water to bring it to 153.
  • Added sugar at ~40 minutes, after first hops addition setteled down.
  • Got 10 gallons, almost exactly, pitched yeast at 85 deg F.
  • OG 1.064
  • Next morning both bubbling, once per second

FG 1.018

Fermented out in 5 days, racked to secondary and kept there for 10 days.  One part was racked to a keg and force carbonated, one was naturally carbonated with 3/4 cup of sugar.

1/3/10 - FC keg was excellent (almost gone).  NC keg is in storage.

11.26.09
Batch #021 - Nut Brown