Busta Nut Brown Ale

  
American Brown @le
 
Grains and Mash Procedure
 
   8# - Canadian 2-row (in silver trash can at 914)
.75# - C40
.75# - Cara-Pils
.25# - C60
.25#  -Biscuit Malt
.25# - Victory
.25# - 200L Chocolate malt.  (This is a lighter Chocolate malt.  It may say "Pale" or "Light".  If they don't have that description, look for a low lovibond rating, as close as you can get to 200 Lovibond).
 
Total Grain weight = 10.5 pounds of grain.
Grist Ratio = 10.5# x 1.5 quarts = 15.75 quarts (aprox 4 Gallons)
1st Infusion = 4 Gallons (some should be lost to absorption)
2nd Infusion = 3.5 Gallons
Final yield = Aprox 6 to 7.5 Gallons. (This will vary based on grain absorption from the first infusion).
Mash Temp = 152 Degrees
Mash Duration = 60 Mins.
 
Instructions: 
(1) Heat 1st infusion, 4 Gallons of water, to 165 degrees. 
(2) Slowly add water and milled grain together into mash tun.  Stir well to prevent any dough balls from forming.  Check your temp when you get down to you last gallon.  If you are too hot, add in some cold water instead;  If you are to low, heat the water you have left.  The goal is to get the tun to around 152, give or take a degree.
(3) Once filled, give it a good stir (slice through the grain to stir instead of a circular motion).  Close the lid on the tun, and start your timer for 60 mins.
(4) While you are waiting for the 60 minute duration, clean and sanitize a collection vessel for the run off (this can be a bucket or your brew kettle, just remember that if it is you brew kettle you will have to move it back for the second runnings as well as back to your heat source).
(5) When the 60 minutes is up, you may begin your first runnings.  Grab your collection vessel and place under the tun.  Before running into the tun, collect about 2 quarts of the first runnings and pour this back into the mash tun.  After that, you can run straight into you collection vessel.
(6)  While the first runnings are draining, you can start heating your second infusion (can do earlier if you want - just watch temp).  Heat 3.5 Gallons to 170 degrees.
(7)  When your first running have finished, pour the contents into your kettle.
(8) Add the second infusion to the mash tun. Stir (slicing motion).  Then let the mash settle for 10 - 15 mins.
(9) Do as you did before, taking the first 2 quarts of run-off and adding it back to the mash. Drain second runnings into mash tun.
(10)  Combine 1st and 2nd runnings into brew kettle.  Should be about 7 Gallons.  (this will vary based on absorption; don’t worry about this final volume unless it is below 6 gallons)
(11) Take a gravity reading.  I can't remember what the target gravity is here….but I believe it was around 1.050.  If your close, you're good.  This will raise a little as you reduce volume from boil off.  If I remember I'll punch the numbers into b33rsmith and calculate what your true expected gravity should be based on the grains listed.
(12)  Boil as you normally would, adding hops and what not at the designated times.
 
 
 
Hops and Yeast
 
.5 oz Horizon @ 60 mins
1  oz Amarillo @ 15 mins
1  oz Amarillo @  0 mins (flameout)
 
Ideal Yeast:  White Labs Essex Ale
Just as good:  White labs 001, US-05 (dry), or Wyeast Cali Ale.
 
Other info:  Either make a simple starter (using Mr. Malty calc); or pitch 2 packets/vials of yeast.
 
 
Notes:  Amarillo may be hard to get.  If they don't have, do an ounce of Centennial at 15; Cascade at flameout.  If they don't have Horizon, ask brewshop guys for a similar sub.