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Sweet Colleen Nut Brown Ale (Gluten Free)

From the BrewBlog of Ken Atkins – La Grange, KY USA
Printed January 18, 2019

Specifics
Style: American Brown Ale
Brewer: Ken Atkins
Brew Date: July 12, 2014
Tap Date: August 7, 2014
Yield: 5 gallons
Color (SRM/EBC): 15/29.6
Bitterness (Calc): 38 IBU (Daniels)
BU/GU: 0.56
Calories: 223 (12 ounces)
ABV: 7.3%
ABW: 5.7%
Batch No: 1
OG: 1.068
OG (Plato): 16.6° P
Target OG: 1.068
Reading 1: 1.016  (8 days)
Reading 2: 1.013  (14 days)
FG: 1.013
FG (Plato): 3.32° P
Target FG: 1.018
Real Extract: 5.72° P
App. Atten.: 80%
Real Atten.: 65.5%
Status: Bottled
BJCP Style Info: American Brown Ale
O.G.: 1.045 - 1.060
F.G.: 1.010 - 1.016
ABV: 4.3 - 6.2%
Bitterness: 20 - 40 IBUs
Color: 18 - 35 SRM
Info: Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.

Commercial Examples: Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale.
General Information
Method: Extract

This is a gluten free beer that *should* best fit in an American Brown Ale category for taste profile.... It should be a medium nut brown color, with both a significant residual sweetness (not malt of course), but also with a healthy dose of American hops and a calculated IBU of 40.
Extract
3.00 pounds Sorgham Molassas 34.3% of grist
4.00 pounds Brown Rice Syrup 45.7% of grist
7.00 pounds Total Extract Weight 80% of grist
Malts and Grains
1.00 pounds Red Rice (Wholegrain) 11.4% of grist
0.75 pounds Wild Rice 8.6% of grist
1.75 pounds Total Grain Weight 20% of grist
Adjuncts
1.00 pounds Candi Sugar, Dark  
1.00 pounds Honey  
1.00 pounds Agave Nectar  
Non-Fermentables
1 tsp Irish Moss @ 15 minutes  
2.5 tsp Yeast Nutrient @ 0 minutes  
Hops
0.50 ounces Centennial 8.7% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		4.4 AAUs
0.50 ounces Centennial 8.7% Pellets @ 30 minutes
Type: Bittering
Use: Boil 		4.4 AAUs
0.50 ounces Simcoe 12.7% Pellets @ 15 minutes
Type: Flavor
Use: Boil 		6.4 AAUs
0.50 ounces Simcoe 12.7% Pellets @ 8 minutes
Type: Flavor
Use: Boil 		6.4 AAUs
0.50 ounces Centennial 10.3% Leaf @ 2 minutes
Type: Aroma
Use: Aroma 		5.2 AAUs
0.50 ounces Centennial 10.3% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop 		5.2 AAUs
3.00 ounces Total Hop Weight 31.7 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: American Ale Yeast
Manufacturer: Safale
Product ID: US-05
Type: Ale
Flocculation: Low
Temperature Range: 60–77°F
Amount: 24 gr
Procedure

1) Steep Rice and Wild Rice for 30 minutes in 1.5 Gallons water

2) Strain out the rice and add water to get to 2.5 to 3 Gallons for the boil

3) Bring the water to a boil and add all of the fermentables

4) Add hops according to the schedule

5) Add Irish Moss 15 minutes before the end of the boil

6) Dissolve the yeast in 1 cup of boiled water cooled to 70 Deg

7) Cool the wort down to 75 Deg and pour into a carboy and bring the water up to 5 Gal

8) Pitch the yeast into the Carboy and swirl to mix 

Fermentation
Primary: 8 days @ 74° F
Secondary: 6 days @ 74° F
Age: 14 days @ 74° F
Sweet Colleen Nut Brown Ale (Gluten Free)
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time: 60  
Original Gravity: 1.068 / 16.6° P  
     
     
     
     
Brew Day Notes
 

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