Roasted Nut & Honey

Source: Lou Currier
Recipe added: 04/01/97
Email: LouCurr@aol.com

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.

Specifics

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

Ingredients:

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

Procedure:

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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