Mighty Monk Dead Nutz Hazelnut Brown
Southern English Brown - Partial Mash
• Makes 5 Gallons @ 75% Efficiency
|Briess Golden Light Liquid Extract||6 lbs, 0 oz|
|Special B||0 lbs, 8 oz|
|Briess 2 Row Caramel 60||0 lbs, 8 oz|
|Crisp Brown Malt||0 lbs, 6 oz|
|Crisp Crystal Malt 120L||0 lbs, 6 oz|
|Crisp Crystal Malt 15L||0 lbs, 4 oz|
|Crisp Chocolate Malt||0 lbs, 3 oz|
|Crisp Crystal Malt 45L||0 lbs, 3 oz|
|Briess Black Barley||0 lbs, 2 oz|
|Willamette Pellets||1 oz @ 60 mins|
|Fuggles Pellets, UK||0.5 oz @ 15 mins|
|Hazelnut Flavoring||1 ea|
|Wyeast Labs Ringwood Ale||1 ea|
|1.033 - 1.042||1.011 - 1.014||12 - 20||19 - 35||2.80 - 4.10|
Steep the crushed grains in 3 gallons of water at 150 ºF for 30 minutes. Sparge the grains in a strainer with 170ºF water and let drip out. Add malt syrup and bring to a boil. Add Willamette (bittering) hops, Irish moss and boil for 45 minutes. Add Fuggles and boil for 15 more minutes.
When done boiling, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.25 gallons. Cool the wort to 80 ºF Heavily aerate the beer and pitch your yeast.
Recommend secondary after fermentation for at least a week.
Add the hazelnut to bottling bucket with priming sugar.
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