I’ve converted NB Nut Brown Ale extract recipe to a partial mash recipe. Seams simple enough, but just wanted to pass it by the experts:
Style: Southern English Brown Ale
Type: Partial Mash
Calories: 144
Efficiency: 70 %
Color: 17.8 SRM
OG: 1.044
FG: 1.012
ABV: 4.19 %
IBU’s: 16.84
Boil Size: 5.57 Gal
Batch Size: 5.00 Gal
Mash:
Amount Percentage Name Time Gravity
3.50 lbs 45.75 % Crisp Maris Otter 60 mins 1.038
0.25 lbs 3.27 % Simpsons Chocolate 60 mins 1.034
0.25 lbs 3.27 % Dingemans Special B 60 mins 1.030
0.25 lbs 3.27 % Dingemans Biscuit 60 mins 1.032
0.25 lbs 3.27 % Briess Special Roast 60 mins 1.033
Fermentables:
3.15 lbs 41.18 % Maillard Malts MO 60 mins 1.036
Hops:
Amount IBU’s Name Time AA %
1.00 ozs 16.84 Fuggles 60 mins 4.50
Yeasts:
Amount Name Laboratory / ID
1.00 pkg NB Neobritannia Wyeast Labs 1945
