Nut So Brown – English brown Ale
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This is pretty standard BIAB, but I did do a mini sparge by pouring about a gallon of hot water (185) in small increments over the bag while it was draining. This led to a 5% increase in efficiency from 60 to 65%. One hiccup I ran into during brewing was the CO alarm going off (brewing indoors on a gas range). Some combination of low airflow to the burner and poor ventilation caused this, and abruptly ended the boil about 15 minutes early (no beer is worth a potential fatality). At that point I added the late addition hops and let the hot wort stew at a high time before cooling in hopes of getting a bit more hop utilization. The recipe’s hop additions above account for this so the beer may be re-brewed later if successful.
Pitched on 9/01/14
The Mangrove Jack’s yeast has kicked in already, and is fermenting the wort happily without any sulfur odors coming out the airlock.
The Mangrove Jack’s yeast has brought the gravity down to 1.018 after one week. At two weeks the Final Gravity is 1.012 for an ABV of 5.75. I wasn’t able to get any pictures of this as I was going through a move and some other things and lost time to blog.
This beer was really great after about 4 weeks of conditioning and stayed at that level through the rest of its shelf life, which wasn’t much longer (because it was gone). Overall, the yeast is one of the better dry yeasts I’ve used, so if you can get your hands on it. Give it a shot, you won’t regret it.Share this content
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