Nuevo Castillo
Northern English Brown Ale

 

Type: All Grain

 Date: 12/16/2012

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
15.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 79.49 %
1.50 lb Special Roast (50.0 SRM) Grain 7.69 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.13 %
1.00 lb Victory Malt (25.0 SRM) Grain 5.13 %
0.50 lb Pale Chocolate (200.0 SRM) Grain 2.56 %
2.50 oz Goldings, U.S. [4.50 %] (60 min) Hops 20.2 IBU
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 oz Goldings, U.S. [4.50 %] (5 min) Hops 1.6 IBU
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.051 SG

 Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.83 % Actual Alcohol by Vol: 5.35 %
Bitterness: 21.9 IBU Calories: 256 cal/pint
Est Color: 14.7 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 19.50 lb
Sparge Water: 7.84 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 32.00 qt of water at 160.9 F 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 8.7 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 35.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

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