Batch 56 Nut Brown

Going for sweet nutty brown, balanced against English hops in the background

3.25 lbs muntons Maris otter
1 lb TF &S golden promise
8 oz mfb caramel 120
4 oz mfb kiln amber
1 oz Belgian chocolate
1/2 tsp CaCl

SRM 17

Mash at 152 for 60 mins
pH 4.6 low, add small 1/8 tsp soda, pH 5.0

TOG 1.052

OG Into boil 1.055 (iffy read, pulled from boil)

Boil 75 mins
60 mins 5 gr challenger 8.5% 10 IBU
15 mins 1/2 tsp irish moss
10 mins 1/2 oz us golding's 5.2% 6 IBU

16 IBU

OG into fermenter 1.050 (80% eff overall)

ABV est 4.7%

Pitch at 72df, us-05 in 1/2 qt starter. Move to 63 df.  Some activity at 20 hrs (10 secs).  Down to 7 secs and flurries at 30 hrs, cover with blanket.  Monday pm full krausen 64 df.

Rack to secondary 12/5, leave at 68 df.

Bottle 12/19 with 102 grams sugar.

Yield 17@12 oz, 7@22 oz, 359 oz, 2.8 gals.