Sort of Nut Brown Ale

Classification: 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

Procedure:

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.

Specifics:

O.G.: 1.051