HOMEBREW RECIPE: Hazelnut Brown Ale #BROWNALEDAY

Did you know that the third Sunday of October is Brown Ale Day!

You didn’t…???

Don’t worry you’re probably not alone.

It is a relatively new concept conceived in 2013 which aims to celebrate and rejuvenate an appreciation for the humble Brown Ale.

Therefore as a sign of appreciation I’ve put together a special #Brownaleday Homebrew Recipe…

ENJOY!

Brew Method: All Grain

Style Name: American Brown Ale

Boil Time: 60 min

Batch Size: 23 liters (fermenter volume)

Efficiency: 70% (brew house)

STATS:

Original Gravity: 1.060

Final Gravity: 1.016

ABV (standard): 5.85%

IBU (rager): 26.84

SRM (ebcmorey): 46.24

FERMENTABLES:

4.8 kg – American – Pale 2-Row (72.7%)

0.8 kg – American – Munich – Light 10L (12.1%)

0.4 kg – American – Caramel / Crystal 60L (6.1%)

0.3 kg – American – Chocolate (4.5%)

0.3 kg – German – Melanoidin (4.5%)

HOPS:

15 g – Centennial, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 20.1

20 g – Centennial, Type: Pellet, AA: 10, Use: Boil for 5 min, IBU: 4.35

20 g – Cascade, Type: Pellet, AA: 5.5, Use: Boil for 5 min, IBU: 2.39

MASH GUIDELINES:

1) Infusion, Temp: 67 C, Time: 60 min

2) Sparge, Temp: 78 C

OTHER INGREDIENTS:

0.5 kg – Hazelnuts, Time: 60 min, Type: Other, Use: Mash

15 ml – Hazelnut Extract , Type: Flavor, Use: Bottling

YEAST:

Wyeast – London Ale III 1318

Starter: Yes

Form: Liquid

Attenuation (avg): 73%

Flocculation: High

Optimum Temp: 17.78 – 23.33 C

Fermentation Temp: 19 C

Pitch Rate: 1 (M cells / ml / deg P)