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Author Topic: 17 Nut Brown Ale Recipe  (Read 1787 times)

bargoon

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17 Nut Brown Ale Recipe
« on: June 10, 2018, 10:38:44 PM »
So I made the 17 Nut Brown Ale a week ago. Only changes I made was BIAB - full volume mash and could't get the Danstar Nottingham yeast. My brew store recommended Safale US-05 which I pitched dry.

The OG came in at 1054 (a bit higher than predicted in the recipe). Gravity dropped to 1012 within 4 days. Left it for another 3 days, gravity didn't change so I bottled it.

I have since read that Safale US-05 is very quick but I wasn't expecting it to be that fast. Is this normal?

I would appreciate any comments from brewers more experienced than myself.

Brian

combat32

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Re: 17 Nut Brown Ale Recipe
« Reply #1 on: June 11, 2018, 07:48:16 AM »
yup US-05 is fast, depending on the temp you ferment at.
68F-73F it goes fast  I usually ferment it at 65F-68F its still fast.
one more thing, do you always bottle when the gravity finishes?
I usually let it sit a minimum of 14 days before doing anything.
it gives the yeast time to clean up.  :)
17
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

bargoon

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Re: 17 Nut Brown Ale Recipe
« Reply #2 on: June 11, 2018, 08:33:27 PM »
Thanks for the info Combat.
I probably did bottle too soon - a newbie mistake.
I'll let it condition for about a month and see how it looks and tastes.

Brian

combat32

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Re: 17 Nut Brown Ale Recipe
« Reply #3 on: June 11, 2018, 09:05:38 PM »
no worries, some people do bottle fast.
17
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

Brew Beerymore

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Re: 17 Nut Brown Ale Recipe
« Reply #4 on: June 14, 2018, 08:28:38 AM »
I'm sure your beers will turn out OK.

Just to elaborate on combat's statement, the reason for letting the beer sit for a few days after it reaches the finished gravity is - as combat put it - for the yeast to tidy up. Now, by that we mean that while the yeast eats through the sugars of the wort it produces several different chemicals. The ones we know best are esters, phenols, acetaldehyde, diacetyl, ethanol and co2.

We usually just want the ethanol (alcohol) and the co2. The yeast will actually eat up the other stuff (most of it anyway) if you let it have a few days. To help this you can up the temp a few degrees for a couple of days.
Quote of BB:    I think I've passed that point where I'm no longer under the influence of alcohol. The alcohol is actually under my influence..

FV 1: USB Porter OG: 1.090
FV 2: Network Porter OG: 1.040

Tap 1: Solid IPA 7% ABV
Tap 2: BB's Ginger Brew 6,5
Keg 3 & 4: Clean Slate Saison 17

 

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