My First Brew, it was the late 90's I was ready to brew! Nut Brown all the way. The smell of hte empty pint was so nice, I wanted to fall in and stay there. Brewed it in the summer, and was done in under 12hours.. WOW.. it was still delicious, Tried afew more time since then and it's still a nice beer!
Primary Fermentation Bucket 4 days
Secondary Fermentation Carboy 7 days
Fermentables
70% - Light Liquid Malt Extract
6.3125
36
8
Extract
11% - Dry Malt Extract - Light - US
1
44
8
Extract
6% - Caramel/Crystal 80 - US
0.5
35
80
Steep
11% - Biscuit Malt
1
36
23
Steep
3% - Chocolate Malt - US
0.25
34
350
Steep
Hops
No hops in this recipe
Yeast
Wyeast London ESB Ale 1968
75%
Other Stuff
Irish Moss
1
tsp
Boil
Gypsum
1
tbsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Place 1 pound Crystal Malt and 1/4 pound Choc Malt into 1.5 gallons of water and bring to 160 degrees.
2.Hold for 20 mins. Bring temp to 180 degrees and remove.
3.Sparge with 170 degree water. Add Malt extracts and hops according to schedule
Brown like a Nut Brown should OMG.. You can smell the grains, the malt.. Very good on the nose! Little sweeter than I aimed for but NOT TOO SWEET, still very drinkable.. I think the bittering hops were to tight in the boil socklette Was still a classic Nut Brown. Very good. Not thin, Silky , The Malt Dextrin surely helped there. Would definitely brew it again
Nice and Brownish red Mmmmmm Bready and welcoming smooth, not estery, slightly malty, soft and smooth not a s hoppy as I wanted, but nice Once conditioned it shoud be really nice
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