Yesterday Mark and I brewed up the second installment of Nut Brown Ale attempts. This included 2 Row Pale Malt, German Munich Malt, Wheat Malt, 60 degree Crystal Malt, Chocolate Malt and Black Patent Malt and a bit of Dried Light Extract Powder. The only hops used were Fuggles. I went with Danstar Windsor Ale Yeast rather than Nottingham, which I usually use. Seven gallons fermenting away. The process went well, and we had fun brewing it up!
Looks tasty!
ReplyDeleteYes Sir! It is. Fun times with the brew wizard.
ReplyDeleteNeed to get back out there and brew with you. Lovin' it. You know.
ReplyDelete