RecipeDB - NERO

[Andrew Coleman]

NERO

Ale - American Brown
All Grain

Brewer's Notes

Added the cocoa to secondary. Mashed at 66C for 90 mins and Mashed out and sparged at 78C

Malt & Fermentables

%	KG	Fermentable
	3.8 kg	Bairds Maris Otter Pale Ale Malt
	0.2 kg	Weyermann Caraaroma
	0.2 kg	Flaked Oats
	0.2 kg	Bairds Light Chocolate Malt
	0.2 kg	Candi Sugar (dark)

Hops

Time	Grams	Variety	Form	AA
	20 g	Magnum (Pellet, 14.0AA%, 60mins)

Yeast

20 g

DCL Yeast US-05 - American Ale

Misc

100 g

Unsweetened cocoa

20L Batch Size

Brew Details

• Original Gravity 1.055 (calc)
• Final Gravity 1.014 (calc)
• Bitterness 34.6 IBU
• Efficiency 75%
• Alcohol 5.33%
• Colour 66 EBC
• Batch Size 20L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[manticle]

Whack in the mash temp mate. Important detail in any recipe that involves base grains.

 

[Andrew Coleman]

Whack in the mash temp mate. Important detail in any recipe that involves base grains.

No Worries, didn't think of that, good habit to get into i guess.

Keeping in mind i do have it written in my beer log book along with every other detail

 

[pbrosnan]

Whack in the mash temp mate. Important detail in any recipe that involves base grains.

I'm guessing it's somewhere between ... oh ... 62 and 68C? Probably towards the lower end. Don't tell us, lets have a sweep.