Aladdin's Castle Nut Brown Ale



I think it is fairly important to get the water right for the style.

If you start with distilled water, the recommendation is to add 1/2

teaspoon of salt (NaCl) (non-iodized) and 1/2 teaspoon of chalk

(CaC03).  This would/should bring your water to the proper ph.



Now the recipe:



 7 lbs British Pale malt

 .5 lb Crystal 20 malt

 .5 lb Crystal 90 malt

 1 oz Chocolate malt

 1 lb Demerara



 .5 oz Fuggle hop pellets (10.5 IBU) (4.1 alpha) 60 minutes

 .5 oz Kent golding hop pellets (7.7 IBU) (6 alpha) 60 minutes

 .25 oz Kent Golding hop pellets at chilldown



Wyeast #1728 (Scottish Ale) with starter



If you are an extract brewer use 4 lbs of light Dry Malt Extract in

place of the British Pale malt or 5.5 lbs of Telfords or Munton &

Fison malt syrup.  I think it is important to use the specialty grains

in a mini mash as we've done on our other projects if you're doing an

extract brew. You get a _much_ better beer than using a full extract.



As an all grainer, I'd use a 3 step infusion mash.  The first rest is

at 130F for 30 minutes and the mash rest is at 152F for 90 minutes.

The mashout is at 168F for 10 minutes. Sparge with 170F water.



The targets for this brew and the the results of the stated recipe are:



                Target       Potential

    Degrees     40-50            49

    Color (SRM) 15-25            23

    IBU         15-22            18.2