Samuel smith nut brown ale clone 5 gallon11/20/2022 ![]() ![]() Being that you tend to ’lose’ water in the grain, I collected an initial three gallons of wort and then took two of the original eight gallons of water and poured it into the mash tun and collected it as it passes through the grain. The first gallon is usually cloudy and contains lots of little bits of grain that made it through the filter in the bottom of the mash tun, so it goes right back onto the top of the grain bed to be filtered again. I collect and transfer the wort, one gallon at a time, with my first gallon being used for lautering. At 12:45, I began transfering the wort from the mash tun to the kettle. This is exactly where I wanted it so, I closed the lid at 11:15 for the 90 minute conversion time. This brought the temperature of the mash down to 151′. I heated 8 gallons of water to 162′ then poured four gallons of it water into the mash tun. I used the recipe given in ‘Beer, Captured’. Well, he picked up a golf habit that lasted about 10 years and, unfortunately, has only switched to Busch beer. Up until then, he wasn’t a golfer and the ONLY thing he drank was Miller Lite. One of the first times I had it was on an afternoon golf outing with my father at the local nine hole. I was able to pick up the occasional two or three dollar 22oz bombers, and Samuel Smith’s Nut Brown Ale was one that I picked up frequently. I was ready to start exploring what the US market had to offer and in Kansas City, in late 1996, there really wasn’t much. I really didn’t care much beyond that until after I got out and realized how much I missed some of those flavors. Bragg and got exposure to a world of different beer flavors while stationed in Germany. I had had a few here and there while stationed at Ft. I really didn’t know much about craft beer in 1996. ![]()
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