[This recipe was featured in the September/October 2017 issue of Zymurgy magazine.]
Elbro Nerkte Remake 2017 Brown Ale | Northern English Brown
- 6 lb. (2.7 kg) Maris Otter pale malt
- 3.5 lb. (1.6 kg) Munich malt (10L)
- 8 oz. (227 g) aromatic malt
- 8 oz. (227 g) honey malt
- 4 oz. (113 g) chocolate malt
- 1 oz. (28 g) debittered black malt
- 0.67 oz. (18 g) Vanguard, 6% a.a. @ 60 min (4 HBU/112 MBU)
- 0.75 oz. (21 g) Mt. Hood, 6% a.a. @ 60 min (4.5 HBU/126 MBU)
- 0.75 oz. (21 g) Mt. Hood, 6% a.a. @ 30 min (4.5 HBU/126 MBU)
- 1 oz. (28 g) Aramis or Santiam @ 0 min
- 1 oz. (28 g) Aramis or Santiam, dry hop
- Ale yeast of your choice
- 1/4 tsp. (1 g) powdered Irish moss @ 10 min
- 3/4 cup (175 mL) corn sugar (priming bottles) or 0.33 cups (80 mL) corn sugar for kegging
- Original Gravity: 1.056 (13.8 B)
- Final Gravity: 1.014 (3.5 B)
- ABV: 5.7%
- IBU: ~38
- SRM: 16
- Efficiency: 79%
A step infusion mash is employed to mash the grains. Add 11 qt. (10.5 L) of 140° F (60° C) water to the crushed grain, stir, stabilize and hold the temperature at 132° F (53° C) for 30 minutes. Add 5.5 qt. (5.2 L) of boiling water, add heat to bring temperature up to 155° F (68° C), and hold for about 30 minutes. Then raise temperature to 167° F (75° C), lauter, and sparge with 3.5 gal. (13.5 L) of 170° F (77° C) water. Collect about 5.5 gal. (21 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 0 minutes remain (when boiling is done), add the 0-minute hops. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gal. (21 L) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70° F (21° C). Ferment at about 70° F (21° C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55° F (12.5° C) for about one week.
Prime with sugar and bottle or keg when complete.