Wow, I’m actually caught up on my notes. Last night I brewed “Nutty Brown Dog”. It’s been over two years since I made that. I’ve been disappointed in the beer for a while. I really liked the first recipe I came up with for it, so I’m going back to that one. The only changes are that I’ll change the crystal 120 to crystal 80, and change up the hops a little bit. I really wanted to go with East Kent Golding hops the whole way through, but there weren’t any available. Here’s the recipe:
Maris Otter Pale Malt 9 lbs
Crystal 80 Malt 0.5 lbs
Special Roast 0.5 lbs
Amber Malt 0.5 lbs
Chocolate Malt 0.25 lbs
0.75 oz First Gold (8% AA) – 60 min
0.25 oz First Gold (8% AA) – 20 min
1 oz Fuggle (4% AA) – 5 min
Starting Gravity: 1.053
Calculated SRM: 23.5
Mashed at 156F for 1 hour with 1.25 qt water per lb grain. Collected 3 gal wort, batch sparged with 3 gal water at 168F. Boiled for a total of 1 h.
Chilled wort, transferred equal volumes to plastic food-grade buckets, and aerated by shaking for 5 min.
Pitched Wyeast 1098. Started fermenting at 76F.