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Nut Brown Ale


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#1 ncbeerbrewer

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Posted 10 May 2009 - 03:28 PM

Ok so maybe I am on some sorta streak or vibe or whatever you wanna call it. I brewed an IPA and used 2112 yeast. I have an IPA that is happily fermenting away at 68 degrees with Belgian Ardens so I have been trying different ideas in my last few brews. Well I am brewing up a German Hefe this coming weekend and will be pitching Wyeast 3068 in pursuit of that bannana, clove flavor that this yeast throws off. So that is the background information and here is my current out of the box thought I would like feedback on. This hefe will be a 10 gallon brew split with my buddy so there will be a nice sized 3068 cake to follow. I am curious and wondering what sorta effect (ill or good) on a recipe for a Nut Brown Ale. The thought and goal I am shooting for is a combination of the banana clove playing with the nutty flavor from the Choc and Victory malt. I guess maybe like a bananna bread sorta thing. I understand that 3068 can be tart but I am wondering if that is enough to nix the thought or probability of its use in a nut brown ale. I have temp control so I am lookin to do fermentation at around 66 degrees for this beer as well. So thats what I am feeling and here is my proposed recipe below. What do you guys think? Is this a nutty idea or any validity to this moment of inspiration I seem to be having. Type: All GrainBatch Size: 5.25 gal Boil Size: 7.11 gal Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Ingredients Amount Item Type % or IBU 9.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 78.26 % 1.00 lb Chocolate Malt (350.0 SRM) Grain 8.70 % 1.00 lb Victory Malt (25.0 SRM) Grain 8.70 % 0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.35 % 1.25 oz Northern Brewer [8.90 %] (60 min) Hops 35.6 IBU 1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat Beer Profile Est Original Gravity: 1.060 SGEstimated Alcohol by Vol: 5.95 % Bitterness: 35.6 IBU Est Color: 30.2 SRM Mash Profile Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 11.50 lb Sparge Water: 5.70 gal Grain Temperature: 72.0 F Sparge Temperature: 168.0 F TunTemperature: 72.0 F Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp 60 min Mash In Add 3.59 gal of water at 165.9 F 154.0 F

#2 ncbeerbrewer

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Posted 17 May 2009 - 06:49 PM

So is there really no one that wants to say anything about this idea?

#3 MAZ

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Posted 18 May 2009 - 04:11 PM

Sounds like a big version of a dunkelweizen. Perhaps a little high on the IBUs and roast from the the lb of chocolate. I think it would be interesting, but not something I'd want 5 gallons of. However, that's just me... I'm not a huge fan of Bavarian Wheats to begin with... bananas come in a peel, not a beer ;)

#4 ncbeerbrewer

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Posted 19 May 2009 - 05:23 AM

I thought about a dunkelweizen when I made this up as well. I brewed a Dweizen last year but follow a different grain bill. I brewed that recipe with Wyeast 3056. Maybe I should do up a Dunkelweizen instead with the yeast cake. The Hefe that is fermenting now smells like banannas as well too. Either way it will be interesting.


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