Nut Brown Ale
#1
Posted 18 November 2009 - 08:41 PM
#2
Posted 19 November 2009 - 05:37 PM
#3
Posted 19 November 2009 - 07:30 PM
Thanks JJ. I like Roasted Barley a lot and think I will replace the Choc with that as well. I thought the color was a bit lighter than I wanted as well. I will have to play around with the grain bill a bit more. Thanks for the suggestions. Anyone use this yeast or have a suggestion for one they have used that makes a nice Nut Brown?I don't know if the choc malt is really going to contribute much in the way of nutty flavor. I think you may get more espresso and chocolate flavors there. If that were to be the case I'd consider going with a smaller quantity of something darker like black patent or roasted barley to get the color and minimize the chocolate and coffee flavors. I like the idea of hopping it up a little as my main gripe with nut brown ales is that they lack any real bitterness or hop character. I'd even consider lightly toasting some flaked barley to add more body and nuttiness, or flaked oats maybe. I don't know how well that'd work out, but you could probably figure out how long to lightly toast something like that to add a nutty character. Just an idea.
#4
Posted 19 November 2009 - 09:19 PM
#5
Posted 20 November 2009 - 05:36 AM
I would also bump up the biscuit malt to 2 lbs... that will definitely help accentuate the nuttiness. FYI... Briess Victory is a sub for biscuit malt and is perfect for brown ales. 1028 is also a great choice... I use it in my nut brown ale.I would double the Special Roast, if you want nutty, that's where to find it.
#6
Posted 20 November 2009 - 08:06 AM
Thanks Drew. I have not brewed with Special Roast in a long while and when I was researching the ingredients for this beer it did say that Special Roast adds a nuttiness. I will bump it up on your profession opinion.I would double the Special Roast, if you want nutty, that's where to find it.
Thanks Maz. Yes I will have to see what the LHBS has I think they carry both but I will bump that up too. I have used Victory more then Biscuit but I like both too. Thanks for the yeast comment. I am looking forward to using a yeast I have never tried before too.I would also bump up the biscuit malt to 2 lbs... that will definitely help accentuate the nuttiness. FYI... Briess Victory is a sub for biscuit malt and is perfect for brown ales. 1028 is also a great choice... I use it in my nut brown ale.
#7
Posted 30 December 2009 - 09:19 AM
#8
Posted 30 December 2009 - 12:11 PM
#9
Posted 08 January 2010 - 06:52 PM
#10
Posted 08 January 2010 - 08:13 PM
Looks like a nice recipe to me that you got to brew as well. Hope you get the Special Roast I tried to get it at my LHBS and they didn't have it so I subbed in Biscuit malt. The Special Roast and your Victory or Biscuit will add some great nutty flavor as well. I just moved mine in the house tonight as the temp was getting too low and I wanna hit a good FG. We came in at 1.070 so its going to be sorta an imperial brown but that was the plan as well. I wish you the best and report back on this link how it goes and I will too in a few days when mine is done as well. Cheers.Ok so you inspired me to make a nut brown of my own. I'm going to brew on Sunday. Here's my rendition: 5 gallon batch 8 lbs 2 row 1 lb Biscuit or Victory (depends on which I can get from my LHBS tomorrow) 1 lb Special Roast .5 lb 60L Crystal .5 lb 80L Crystal .5 lb Chocolate .5 lb toasted rolled oats 1 oz US Kents 4.5%AA 60 min .5 oz Cascades 7.5%AA 15 min S-04 dry yeast I've read cascades go well with kents so I thought I'd give it a try - I guess that makes it more of an american brown.
#11
Posted 10 January 2010 - 08:16 PM
Brewed it today. My LHBS didn't have several things I wanted so I went with German Pale Malt for the base and since I couldn't get Biscuit or Victory I just decided to throw in a pound of Munich. Everything went great. I came in at 1.060 which was a little high but after reviewing my brewing notes I need to figure for 78-80% efficiency because then I'd be right on. Here's the recipe I ended up with: Original Gravity: 1.060 (1.045 - 1.060) Bitterness: 28.2 (20.0 - 40.0) Ingredients: 8.0 lb Pale Ale Malt 1.0 lb Munich 10L Malt .5 lb Caramel Malt 80L .5 lb Caramel Malt 60L 1.0 lb Special Roast Malt .5 lb Chocolate Malt .5 lb Rolled Oats - Toasted in oven for 15 min @ 350dF 1.0 oz Goldings (4.5%) - added during boil, boiled 60 min .5 oz Cascade (7.5%) - added during boil, boiled 30.0 min .5 oz Cascade (7.5%) - added during boil, boiled 5.0 min 1.0 tsp Irish Moss - added during boil, boiled 15 minLooks like a nice recipe to me that you got to brew as well. Hope you get the Special Roast I tried to get it at my LHBS and they didn't have it so I subbed in Biscuit malt. The Special Roast and your Victory or Biscuit will add some great nutty flavor as well. I just moved mine in the house tonight as the temp was getting too low and I wanna hit a good FG. We came in at 1.070 so its going to be sorta an imperial brown but that was the plan as well. I wish you the best and report back on this link how it goes and I will too in a few days when mine is done as well. Cheers.
#12
Posted 05 February 2010 - 11:19 PM
NC, I see you still have yours in the secondary but I've had mine bottled now for several weeks. I think it was 10 days in the primary and straight to the bottle but anyway. The special roast is a winner here. That "twang" makes the beer. I think if I make this again I will cut the chocolate to 1/4 lb and add some biscuit or victory (lousy LHBS). Also the Golding/Cascade combo worked nice together. I'm entering it in my local home brew clubs peoples' choice contest this week. I'll let you know how it does.Brewed it today. My LHBS didn't have several things I wanted so I went with German Pale Malt for the base and since I couldn't get Biscuit or Victory I just decided to throw in a pound of Munich. Everything went great. I came in at 1.060 which was a little high but after reviewing my brewing notes I need to figure for 78-80% efficiency because then I'd be right on. Here's the recipe I ended up with: Original Gravity: 1.060 (1.045 - 1.060) Bitterness: 28.2 (20.0 - 40.0) Ingredients: 8.0 lb Pale Ale Malt 1.0 lb Munich 10L Malt .5 lb Caramel Malt 80L .5 lb Caramel Malt 60L 1.0 lb Special Roast Malt .5 lb Chocolate Malt .5 lb Rolled Oats - Toasted in oven for 15 min @ 350dF 1.0 oz Goldings (4.5%) - added during boil, boiled 60 min .5 oz Cascade (7.5%) - added during boil, boiled 30.0 min .5 oz Cascade (7.5%) - added during boil, boiled 5.0 min 1.0 tsp Irish Moss - added during boil, boiled 15 min
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