Nut Brown Cloud recipe
Recipe copyright (C)1989 Forrest Cook and Jonathan Corbet
Brewed 7/15/1989, Bottled 7/29/1989, Size 10 Gallons
Ingredients:
- 13.2 lb Telford's nut brown ale hopped extract
- 1 lb crystal malt (ground)
- 2 tbsp gypsum
- 1 oz cascade leaf hops (finish)
- 2 packs unknown brand ale yeast
- 2 cups light dry amber malt (bottling)
Specific Gravity Readings, 2 carboys:
- OG1 1.040 @ 95 deg F
- OG2 1.046 @ 96 deg F
- FG1 1.018 @ 75 deg F
- FG2 1.020 @ 75 deg F
Comments: Dedicated to Denver's Air
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