Roasted Nut & Honey
Source: Lou Currier
Recipe added: 04/01/97
This recipie turned out great. Nice roasted flavor with a
touch of sweetness. I used dry Ale yeast with this which
left a mild off flavor. You might want to try a liquid
yeast. Fast fermenter at temps of 68 - 70.
Recipe type: Extract
Batch Size: 5gal
Starting Gravity: 1.050
Finishing Gravity: 1.020
Time in Boil: 60 min
Primary Fermentation: 48 hours
Secondary Fermentation: no more than 72 hours
- 0.50lbs Roasted Barley
- 0.50lbs Crystal Malt 60L
- 1 can Munton's Nut Brown Ale Kit
- 2.00lbs light malt extract
- 2.00lbs honey (used clove honey)
- 1 oz Willamette hops
- Ale yeast
Steep grains for 30 minutes at 160 degrees in 1 1/2 gallons
Strain the liquid into 2 1/2 gallons of water. Bring to a
boil and add malts and honey. Boil for 30 minutes and add
0.50 oz of hops. Add the remaining 0.50 oz of hops in the
last 5 minutes of the boil. Cool wort and pour into
into the fermenter. Add cold water to make 5 gallons.
Shake vigorously and pitch yeast.
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