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Classification: Brown Ale, Nut Variety, Malt Extract Syrup
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Ingredients:
1 can, Munton’s Nut Brown Ale
½ can, Alexander’s Light Malt Extract (Unhopped)
2 cups, Crystal Malt (tea method)
1 bag, Muslin boiling bag
½ ounce, Fuggles Hops (boiling) 60min
1 ounce, Fuggles Hops (aroma) 30min
½ ounce, Fuggles Hops (finishing) 2min
1½ teaspoon, Gypsum
1 teaspoon, Irish Moss
1 package, M&F Ale Yeast
Procedure:
- Crack crystal malt and place in a muslin boiling bag. Add to wort pot filled with 4-5 gallons water. (Making sure to leave the muslin bag with enough room for expansion to allow for adequate mashing)
- Perform a simple mash infusion of the grain. Bring grain and water to 160° f. and steep grains at this temperature for approximately 30 - 45 minutes. Be careful not to exceed 170° and not to let the temperature fall below 154° f. .
- Bring wort to a boil and remove muslin bag and discard.
- Add in the cans of malt extract and dissolve thoroughly by stirring with a long handled spoon (make sure you remove the wort pot from the burner when doing this to avoid scorching and carmelizing).
- Add the gypsum and the boiling hops to the wort and bring the wort to a boil. Continue to boil the wort for approximately 60 minutes.
- After 30 minutes into the boil, add the Irish Moss and the aroma hops
- After 58 minutes, add the finishing hops.
- Cool the wort with whatever means possible, a wort chiller is preferred but you can submerge the pot in iced water in a large sink and let cool (keeping the pot covered at all times). Cool to approximately 70-80°f.
- Pitch yeast and aerate(oxygenate) the wort by pouring it into the fermentor and stirring the yeast into it.
- Cover and Ferment!
Notes:
Specifics:
* O.G.: 1.052 Actual: O.G.:
* F.G.: 1.015 F.G.: