Recipe/BrewingHub

Nutcastle System

11C Northern English Brown Ale

Overall Compliance: 60.0%

Name	Amount	Color	Potential	% Grist
Castle Pale Ale	9.7 lbs	3.2 °L	37 ppg	82.9 %
Briess Special Roast	12 oz	50.0 °L	33 ppg	6.4 %
Briess Caramel 40L	8 oz	40.0 °L	34 ppg	4.3 %
Briess Victory	8 oz	28.0 °L	33 ppg	4.3 %
Crisp Pale Chocolate	4 oz	225.0 °L	35 ppg	2.1 %
Totals	11.7 lbs		425.9 points	100%

Name: Castle Pale Ale
Amount: 9.7 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist82.9 %

Name: Briess Special Roast
Amount: 12 oz
Color: 50.0 °L
Potential: 33 ppg
% Grist6.4 %

Name: Briess Caramel 40L
Amount: 8 oz
Color: 40.0 °L
Potential: 34 ppg
% Grist4.3 %

Name: Briess Victory
Amount: 8 oz
Color: 28.0 °L
Potential: 33 ppg
% Grist4.3 %

Name: Crisp Pale Chocolate
Amount: 4 oz
Color: 225.0 °L
Potential: 35 ppg
% Grist2.1 %

Totals
Amount: 11.7 lbs
Potential: 425.9 points
% Grist: 100%

Hop	Amount	IBU	When	Time
Golding	1.20 oz @ 5.0 %AA (6.0 AAU)	22.6 (35.1 %)	Boil	60 min
Golding	0.50 oz @ 5.0 %AA (2.5 AAU)	1.9 (7.0 %)	Boil	5 min
Totals	1.7 oz

Hop: Golding
Amount: 1.2 oz
%AA: 5.0
When: Boil
Time: 60 min

Hop: Golding
Amount: 0.5 oz
%AA: 5.0
When: Boil
Time: 5 min

Totals
Amount: 1.7 oz

Name	Attenuation	When
Wyeast 1968 London ESB Ale	69 %	Primary

Name: Wyeast 1968 London ESB Ale
Attenuation: 69 %
When: Primary

Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.