Sort Of Nut Brown Ale
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 3/8 | lb | Pale ale malt |
| 3/8 | lb | Crystal malt, 80L |
| 1/4 | lb | Pan roasted barley |
| 1/2 | c | Dark molasses |
| 1/2 | oz | Willamette hops, 5.5 alpha |
| Wyeast #1028 | ||
| 132 | rees, 5 quarts of water at pH of 5.2 Mash 2 hours at |
INSTRUCTIONS
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 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. 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. Original Gravity: 1.051 Recipe By : Serving Size: From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Do you want to know the master planner? God!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 550
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 4.5mg
Sodium: 284.6mg
Potassium: 2466.8mg
Carbohydrates: 135.6g
Fiber: <1g
Sugar: 95.3g
Protein: 4.2g