Churchill's Revenge Nut Brown Ale 5 Gallon
We have brought this much-loved Refill back from the dead, in the form of a Recipe! Watch out for old Churchill is angry and seeking revenge on any who dares to brew this delicious beer. This traditional English Brown Ale boasts a deep reddish-brown hue that is offset by a light lacey head. A rich, chocolaty flavor balanced out by a slightly hoppy finish make this old school brew complex and smooth all at once. It is no wonder this beer style has withstood the test of time.
WHAT YOU GET
1 Can of Coopers Canadian Blonde HME
1 Can of Coopers Amber Malt
1 Packet of BrewMax LME Smooth
2 Packets of Carapils Malt
2 Packets of Chocoalte Malt
2 Packets of Nugget Hops
3 Muslin Hop Sacks
2 Packets of No-Rinse Cleanser
FOR FANS OF
Mr. Beer Churchills Nut Brown Ale Refill
Newcastle Brown Ale
Original Gravity: 1.058
Final Gravity: 1.012
SRM: (Color): 20
IBU: (Bitterness): 30
STEP 1: SANITIZING
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.
2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.)
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.
4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packets from under the lid of the can of Brewing Extract (not needed for this recipe), then place the unopened cans in hot tap water.
2. Place the contents of the packets of Nugget hops into a hop sack and tie closed so that the hops have enough room to expand, trim away the excess. Set aside.
3. Add the Carapils and Chocolate malts between 2 of the muslin sacks and tie them closed so that the grains may flow freely within the bags. Trim away the excess.
4. Add 8 cups of water to your pot. Bring the temperature of this water up to 155-160 degrees. Add your sacks of grains to this water and hold the temperature between 150-160, for 30 minutes.
5. Once 30 minutes have passed, remove the grain bags from your pot and rinse the grain bags with one cup of hot water, allowing the run-off to drain into the pot, do not squeeze the bags. Discard grains. Remove the Pot from heat.
6. Slowly sprinkle in the packet of DME into the pot of grain water and stir to dissolve. Increase your heat to medium-high. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pan off the heat and lower the temperature slightly, continuing to stir (about 5 to 20 minutes depending on your particular conditions), until you hit the hot break which is where the foam has subsided, and the solution is now boiling. (Do not worry if you cannot work all the clumps out of your DME, the yeast will break it down in fermentation).
7. Next, add in the can of Amber UME and stir to combine. Maintain the mixture at a low rolling boil.
8. Add the Nugget hops to the mixture and boil for 10-minutes. You will leave the hop sack in the batch all the way through fermentation.
9. Once 10 minutes have passed (step 8) remove the pot from heat. Then add in the Canadian Blonde extract and mix until dissolved. This mixture of unfermented beer is called wort.
10. Fill your fermenter with enough cold water to cover the spigot hole. Approximately 1-2 gallons of water.
11. Transfer the hop sack to the fermenter with a sanitized spoon or tongs, then pour the wort into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19-liters by adding more cold water.
12. Stir your wort mixture vigorously with your sanitized spoon or whisk.
13. Sprinkle the Nottingham yeast packet into the fermenter, and place on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 68° and 75° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.
STEP 3: BOTTLING & CARBONATING
After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (14 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
TIP FROM OUR BREWMASTERS
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer