Tommyknocker Imperial Nut Brown Ale.

[snail59]

Ive found a recipe for this on an American site and it appears to be for an extract brew.

I would be greatful if someone could translate this into an AG recipe for me please.

Tommyknockers Imperial Nut Brown Ale
5 gallon extract with grain
OG=1.080 FG=1.019 IBU=50 SRM=32 ABV=7.9%

Ingredients
2.4 lbs. Muntons Light dried malt extract
6lbs Coopers Light liquid amlt extract[late edition]
1lb. 9 1/2oz Munich malt
1lb. 2 oz. crystal malt 40 L
7.5 oz. chocolate malt
10.5 oz. maple syrup
15 AAU Williamette hops[60 min.] 3oz. 5%alpha acids
Wyeast 1056 [american ale] or White labs WLP001[california ale]yeast
3/4 cup corn sugar for priming
Step by Step
In your brewpot heat 4.8 qts. of water to 165 F.place crushed grain in a steeping bag and steep at 154 F for 45min. in a seperate pot heat 3.6 qts of rinse water to 170F. rinse grains and add water to wort make at least 2.5 gallons. boil for 60 min adding hops and dried malt extract at beginning of the boil. add liquid malt extract w/ 15 min left and maple syrup at end of boil. Cool wort, transfer to fermenter and add water to make 5 gal. aerate wort an pitch yeast. Ferment @ 72 F.

 

[Aleman]

A ProMash Recipe Report

Batch Size (L):          23.00    Wort Size (L):     23.00
Total Grain (kg):         7.65
Anticipated OG:          1.080    Plato:             19.28
Anticipated EBC:          76.8
Anticipated IBU:          46.9
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

   %     Amount     Name             
---------------------------------
 75.6     5.78 kg.  Pale Malt(2-row)
 11.5     0.88 kg.  Munich Malt
  8.2     0.62 kg.  Chocolate Malt
  4.8     0.36 kg.  Maple Syrup

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
103.50 g.     Willamette                       Whole    5.00  46.9  60 min.

 

[snail59]

Thanks AM much appreciated :thumb:

One day I hope to have learnt enough to be able to do that myself

 

[Aleman]

So does Aleman Note the amended recipe . . . was rushing and forgot the crystal malt You will need 0.90 kg Crystal Malt (40L)

Grain/Extract/Sugar

   %       Amount     Name             
-------------------------------------
  64.3     5.78 kg.  Pale Malt(2-row)
  11.6     0.90 kg.  Crystal Malt (40L)
  11.4     0.88 kg.  Munich Malt
   8.1     0.62 kg.  Chocolate Malt
   4.7     0.36 kg.  Maple Syrup

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
103.50 g.     Willamette                       Whole    5.00  46.9  60 min.

 

[snail59]

:lol: :lol: :lol: :lol:

Thanks again :thumb:

 

[snail59]

As this has a high ABV will it need to be treated like an Imperial Stout and conditioned for years or will it be like a normal beer and be drinkable in a month or so.

 

[phettebs]

With an OG of 1.080, I wouldn't condition it for years . I'd be drinking it within 3-4 months. I'd probably primary it for 3 or 4 weeks and then secondary for a couple months followed by bottling. But I'm impatient.