Peachy Keen Nut Brown

Info:

• Brewer: Ryan
• Mash: british straight infusion
  
• Date: 01/10/2009
• Size: 5 gallon post-boil

Grain Bill:

• 9.75lb pale 2 row malt
• 0.75lb Special Roast
  
• 0.5lb Victory
• 0.5lb Crystal 40L
  
• 0.25lb Chocolate (350L) - this was a little darker than we had wanted, prefer pale choc, but what you have is what you use..
  

Yeast:

• Danstar Nottingham dry
  

The Mash:

• Add 190F water to 152F rest 60 minutes (I used the remnant sparge water from the Lambicus Insanitus batch since I had planned this as a filler brew ot kill time while it was boiling)
  
• sparge with 180F
• collect 7 gallons
  

The Boil (60 minutes):

• 1.2oz US Goldings (5.1aau) @ 60
  
• 0.5oz US Goldings (5.1aau) @ 5
  

The Finish:
OG: 1.055

The Fruit:

• 6 lbs of defrosted frozen peaches saved over from last spring pitched into primary after initial fermentation had taken off (next morning around 11:00).

Notes:

This is a beer I've made variations of several times before with slightly different base recipes, the nut brown tends to compliment the peaches sort of like an inverted peach cobbler where the savory and nutty components of the beer are complimented by the peaches and residual malt sweetness.