Sort of Nut Brown Ale
brown ale, all-grain
Source: Todd Enders (enders@plains.NoDak.edu)
Issue #448, 6/27/90
The toasted barley probably had a Lovibond rating around 80-100, the
unfermented wort was delicious. This is similar to many stout recipes
but the barley isn't roasted long enough to give it that much darkness.
Ingredients: (for 2 gallons)
- 2.4 pounds, pale ale malt
- 0.4 pound, crystal malt (80L)
- 1/4 pound, pan roasted barley
- 1/2 cup, dark molasses
- 1/2 ounce, Willamette hops (5.5 alpha)
- Wyeast #1028
This recipe makes 2 gallons. Raw unmalted barley was roasted in a pan
over medium heat until the outside was quite dark but the inside was
only tan---stir often to avoid scorching. Mashin in 132 degrees (5
quarts of water) at pH of 5.2 Mash 2 hours at 152-153 degrees. Mash out
5 minutes at 168 degrees. Sparge in 2-1/2 gallons of 165 degree water.
Boil 90 minutes adding hops 30 minutes before end of boil. Chill and
strain and pitch yeast.