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Day 11… 1 gallon English Nut Brown Ale

Nut Brown in pot. Grain bag just came out

Nut Brown in pot. Grain bag just came out

Started an English Nut Brown Ale today for my first beer attempt. 1.65lb light malt extract; steeping grains: 3oz each Biscuit Malt and Crystal 40 Malt, 10z Chocolate Malt; 1/2 oz Bittering Hops (Kent Goldings) and 3g Whitbread Ale Yeast.

Yeast and hops.

Yeast and hops.

Hops were added at 30 minute mark of boil…wow, what a change in aroma! It went from a malty, sweet smell to sort of grassy.

Wort at 30 minute boil, added hops. 30 more to go,

Wort at 30 minute boil, added hops. 30 more to go,

I added a gallon of water after the grain steep and malt extract addition. When I poured into the 2 gallon fermenting bucket, it was pretty full. I removed one quart to a growler and added a couple cups of water. I pitched the yeast in the primary tank and sprinkled enough to dust the top for the amount going into the growler. Set-up the airlocks and agitated the worts a bit. (3:00 pm 11/05/13)

Ready to ferment. Experimenting with excess in the growler.

Ready to ferment. Experimenting with excess in the growler.

Checked the SG and it was 1.036 at 69 degrees. Adjusting for the hydrometer calibrated to 60 degrees, I get 1.037 starting SG. I did not check the growler separately. Added water might weaken it some…definitely will be an experiment! For the primary tank, the lower the SG at bottling, before adding priming sugar, the higher the alcohol by volume? If I can get it between 0.99 and 1.00, it should be between 4.85 and 6.00 % ABV.

As for the cider batches, #1 is in a holding pattern for awhile. Should be about a week until next racking on batch #2.

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