I already brewed a Belgian brown ale & called it The Witch of Agnesi after a mathematical description of a particular curve. This is a similar brown ale brewed with Belgian ale yeast, so I called it The Wizard of Agnesi. This is a partigyle beer where two beers were made from one batch of wort.
Mash - 1 hour 20 mins starting at 69ºC and allowed to fall to 62ºC.
3.5 Kg pale malt
400g crystal 150 malt
100g chocolate malt
1 teaspoon MgSO4
1 teaspoon CaSO4
½ teaspoon NaCl
Boil - 50 mins
100g Savinjski Golding hops added 40 mins before end
50g Savinjski Goldings added 15 min before end
The hot wort was cooled using my home made wort chiller & split into two fermenters. This beer had 100g of coconut nectar sugar added, which gave the 15 litres of wort poured over with an OG of 1.046 & a bottling gravity of 1.006 leading to a beer with around 5.3% alcohol at bottling.
Bottled after 8 days in primary fermentation.