Jump to content
Mr.Beer Community
Mexicant

Nut flavored Brown Ale

Recommended Posts

I'm looking to make an all grain brown ale, ideally with a hint of nuttiness in the flavor. Does anyone have a relatively simple recipe they can recommend?

Thank you

Share this post


Link to post
Share on other sites

I made this one a while ago - it was pretty tasty:
English Nut Brown
-----------------
Brewer: russki
Style: Northern English Brown Ale
Batch: 5.50 galAll Grain

Characteristics
---------------
Recipe Gravity: 1.058 OG
Recipe Bitterness: 23 IBU
Recipe Color: 15° SRM
Estimated FG: 1.014
Alcohol by Volume: 5.6%
Alcohol by Weight: 4.4%

Ingredients
-----------
Chocolate Malt (US) 0.25 lb, Grain, Mashed
Crystal 60L 1.00 lb, Grain, Mashed
Flaked Oats 1.00 lb, Adjunct, Mashed
Two-row (US) 9.00 lb, Grain, Mashed
Victory Malt 0.50 lb, Grain, Mashed

Fuggles (U.K.) 1.00 oz, Pellet, 60 minutes
Kent Goldings (U.K.) 1.00 oz, Pellet, 20 minutes

Dry English Ale yeast 1.00 unit, Yeast, Safale S-04
Whirlfloc 1.00 unit, Fining, @T10

Share this post


Link to post
Share on other sites

Mexicant, you wanna go all extract, all grain, or some combination of the two?

You wanna go with an LBK sized batch or 5 gallons, or what?

Russki, that recipe looks delicious, by the way!

[update] - Eric, I just noticed from a previous post that you're probably working with BIAB now.
I guess that answers my first question.

Share this post


Link to post
Share on other sites

Good questions Joechianti. I'd be looking to all grain and an LBK sized batch.

Thanks russki that looks good. What is whirfloc and what does it do?

Share this post


Link to post
Share on other sites

"Mexicant" post=385754 said:

Good questions Joechianti. I'd be looking to all grain and an LBK sized batch.

Thanks russki that looks good. What is whirfloc and what does it do?


Whirlfloc is basically a tablet form of Irish Moss - it's a fining agent that causes coagulation and precipitation of proteins in the wort as it cools after the boil (better cold break). Makes the beer less cloudy. I add it to all my batches.

Share this post


Link to post
Share on other sites

"Mexicant" post=385760 said:

One last follow up question what does the @T10 mean?

It means 10 minutes before your boil is over. So if you have a 60 minute boil you add after it has boiled for 50 minutes.

Share this post


Link to post
Share on other sites

"Mexicant" post=385754 said:

I'd be looking to all grain and an LBK sized batch.


Just make sure to divide all ingredients in my recipe in half!

Share this post


Link to post
Share on other sites

I like the flavor of british brown malt and maris otter malt for a AG BIAB

Share this post


Link to post
Share on other sites

Brown Malt Gives a malty flavor with a distinct nuttiness. Great for nut brown ales and stouts. 35-45L.

***************************************************************************
Nut Brown Ale - BIAB
--------------------
Brewer:
Style: American Brown Ale
Batch: 2.40 galAll Grain

Characteristics
---------------
Recipe Gravity: 1.058 OG
Recipe Bitterness: 38 IBU
Recipe Color: 22° SRM
Estimated FG: 1.015
Alcohol by Volume: 5.6%
Alcohol by Weight: 4.4%

Ingredients
-----------
Brown Malt (British) - [Dark Roasted, Bitter] Stouts and Porters1.50 lb, Grain, Mashed
Maris Otter Malt - [Nutty] 4.00 lb, Grain, Mashed

First Gold (U.K.) - Aroma hop resiny, candy-like, sweet, slightly floral and spicy0.25 oz, Pellet, 20 minutes
First Gold (U.K.) - Aroma hop resiny, candy-like, sweet, slightly floral and spicy0.50 oz, Pellet, 60 minutes
Fuggles (U.K.) - Aroma hop mild vegital woody and earthy aroma0.50 oz, Pellet, 10 minutes

Danstar Windsor Dry Ale Yeast 1.00 unit, Yeast, Temperature Range 64°-70° F: Rehydrate in sterilized water 15 minutes at 90° F then stir soak 5 minutes adjust to wort temperature and pitch
****************************************************************************

Share this post


Link to post
Share on other sites

Thanks to everyone for all of the advice. I have one last question. How do you go about calculating/estimating how much water you should start with?

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×
×
  • Create New...