11B - Nutty Man Brown Ale

Repeat of last years batch. Was great last time, should be great again.
Info:

• Brewer: Cindy (to shy to post, or maybe just to busy with that beer?!?!)
  
• Mash: Steep and Extract
  
• Date: 04/11/2008
• Size: 5 gallons post-boil

Ingredients:

• 4 lbs Extra Light DME
• 1 lb Crystal 80 L
• 10 oz Crystal 120 L
• .5 lb Special Roast
• 4 oz Chocolate Malt
• 3 oz Crystal 40
• 4 oz Carafa II
• .8 oz US Goldings
• Nottingham Dry Yeast

Process

• Stepped grains for 45 minutes at 150 degrees F.
• Added DME, hops.
  
• Boiled 60 min.
• Pitched yeast starter.
  
• Fermenting in the house at around 68 degrees F.
• To easy, to tasty!
  

OG: 1.045 (recipe has said 1.041). Slightly high for style.
Color: recipe said would be 26 SRM. Very dark - almost purple.
IBU: 17
FG: 1.011, right on the low end of style. Could maybe raise the steep temperature a smidge to help that.

11B - Nutty Man Brown Ale

Another 2 beer day for Ryan and me. Not as long of a day since this was from extract.

This is a Southern English Nut Brown. This is not a common style; most nut browns are Northern English. This will be a dark, sweet, low-alcohol beer.

The recipe is adapted from a recipe in Brewing Classic Styles. I subsituted 4 lbs DME for 5 lbs LME, and substituted 4 oz Chocolate + 4 oz Crystal 40 for 6 oz of Pale Chocolate.

Ingredients:

4 lbs Extra Light DME
1 lb Crystal 80 L
10 oz Crystal 120 L
.5 lb Special Roast
4 oz Chocolate Malt
3 oz Crystal 40
4 oz Carafa II
.8 oz US Goldings
Nottingham Dry Yeast

Stepped grains for 45 minutes at 150 degrees F. Added DME, hops. Boiled 60 min.
Pitched yeast starter. Fermenting in the house at around 68 degrees F.

OG: 1.045 (recipe has said 1.041). Slightly high for style.
Color: recipe said would be 26 SRM. Very dark - almost purple.
IBU: 17