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Nut Brown

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • --- %/h
    Evaporation rate
  • --- liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • --- %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • --- liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 20.75 liter(s)
    Total mash volume

Steps

Temp Time
67.5 C 60 min

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Fermentables

14 BLG
24.5 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3.5 kg 85 % 8
Grain Oats, Flaked 0.45 kg 80 % 1
Grain Caramel/Crystal Malt - 60L 0.45 kg 74 % 159
Grain Briess - Victory Malt 0.225 kg 75 % 73
Grain Briess - Chocolate Malt 0.125 kg 60 % 932
Sum 4.75 kg

Hops

22 IBU

Bitterness ratio ---

Use for Name Amount Time Alpha acid
First Wort Willamette 26 g 60 min 5 %
Boil Golding 30 g 15 min 5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

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