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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Help Make A Toffee Nut Brown Ale Recipe
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Old 12-13-2010, 11:17 PM   #1
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Default Help Make A Toffee Nut Brown Ale Recipe

My Fiance fell in love with DuClaw's Euphoria (micro-brew in Maryland). I am not too familiar with Brown Ales but would love to make a batch for her. Here is a link to the beer:
http://www.duclaw.com/beers.aspx

And here is the breakdown:
Style: Toffe Nut Brown Ale
Color: Dark Brown
Hop Variety: Fuggle
Grains: Pale, Crystal, Carawheat, Chocolate and Rye Malts
Bitterness: 22 BU's
Gravity: 12 plato
Alcohol Content: 4.8% abv

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Old 12-13-2010, 11:55 PM   #2
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Never had it, but from what is posted it's not hard to work out a recipe approximation. Or you could just email the brewery...

Anyways, I bet something like this would get you close:

71% Pale Malt or MO
8% Dark Crystal (60-80L)
5% Carawheat,
3% Chocolate malt (and/or)
3-4% Chocolate Rye or Rye Malt

Fuggles @ 60 for 22bu & 0.5oz fuggles flameout / 1.048 SG/ WY1968-wlp002

The reason I chose wy1968 is that it is used by a lot of small brewpubs and it flocculates very well and lends a nice caramel flavor to the beer. Some people do have problems with it not attenuating enough for them, but I have never had such a problem.

Hell, I might have to brew this recipe myself. It looks pretty good!

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Old 12-14-2010, 12:00 AM   #3
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Quote:
Originally Posted by jackers252 View Post
My Fiance fell in love with DuClaw's Euphoria (micro-brew in Maryland). I am not too familiar with Brown Ales but would love to make a batch for her. Here is a link to the beer:
http://www.duclaw.com/beers.aspx

And here is the breakdown:
Style: Toffe Nut Brown Ale
Color: Dark Brown
Hop Variety: Fuggle
Grains: Pale, Crystal, Carawheat, Chocolate and Rye Malts
Bitterness: 22 BU's
Gravity: 12 plato
Alcohol Content: 4.8% abv
If you want toffee flavors, try using a UK light crystal ~ 40L or Carastan. Most of your toffee flavor will come from a crystal addition. You don't want a darker crystal if you want toffee.
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Old 12-14-2010, 12:12 AM   #4
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Originally Posted by jmo88 View Post
If you want toffee flavors, try using a UK light crystal ~ 40L or Carastan. Most of your toffee flavor will come from a crystal addition. You don't want a darker crystal if you want toffee.
Yup. Lighter for toffee. Dark if you want caramel. I kept thinking this was a caramel brown.
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Old 12-14-2010, 02:00 AM   #5
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Thanks guys. I am going to play around on BrewMastersWarehouse's Brew Builder and run it by you prior to purchase it!

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Old 12-14-2010, 02:02 AM   #6
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Originally Posted by bierhaus15 View Post
Yup. Lighter for toffee. Dark if you want caramel. I kept thinking this was a caramel brown.
Well this is how they explain it:

"This creamy, medium bodied, dark brown pint of liquid bliss combines smooth drinkability with a jubilant swirl of caramel, almond, and toffee flavors to leave you in a state of ecstasy."

Do you think the 60L might be a good compromise?
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Old 12-14-2010, 04:26 AM   #7
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Quote:
Originally Posted by bierhaus15 View Post
Never had it, but from what is posted it's not hard to work out a recipe approximation. Or you could just email the brewery...

Anyways, I bet something like this would get you close:

71% Pale Malt or MO
8% Dark Crystal (60-80L)
5% Carawheat,
3% Chocolate malt (and/or)
3-4% Chocolate Rye or Rye Malt

Fuggles @ 60 for 22bu & 0.5oz fuggles flameout / 1.048 SG/ WY1968-wlp002

The reason I chose wy1968 is that it is used by a lot of small brewpubs and it flocculates very well and lends a nice caramel flavor to the beer. Some people do have problems with it not attenuating enough for them, but I have never had such a problem.

Hell, I might have to brew this recipe myself. It looks pretty good!
Stupid question, but those percentages only add up to around 90%. Am I missing something? How do you convert them to pounds?
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Old 12-14-2010, 05:25 AM   #8
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Stupid question, but those percentages only add up to around 90%. Am I missing something? How do you convert them to pounds?
Not a stupid question, bad math. Here is the recipe converted for 5 gallons.

7.0 lbs Pale Malt
0.75 Crystal 80L
0.50 Carawheat
0.25 Chocolate Malt (400L)
0.25 Rye Malt/Flaked Rye

Carawheat is a crystal malt itself (40L) and will add some of those toffee flavors as mentioned. A dark crystal gives more caramel and dark fruit, 80L is my preferred choice for browns. As is, we're sitting at around 15% crystal malts with those lbs. That is pretty much as high as I would go, especially depending on your yeast choice and mash temps. Chocolate malt is Muntons at 3% which is about perfect. The only thing I am a little unsure of is the rye. I don't know what type they use though 3% of either wont hurt and will help with head retention.

I'd probably go with a mash temp of 152F and ferment with either WY1968 if you have good fermentation control or with something a little more attenuative and clean like Pacman. This recipe comes out to O.G: 1.048 and 19 SRM.

Good luck!
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Old 03-19-2011, 06:39 AM   #9
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Just wanted to say thanks for all the help. This sat for two months in the primary and two weeks on CO2. My fiance' absolutely loves this brew. It's not as sweet and caramely as DuClaws, she still loves it. I'm actually glad it's not as sweet anyway, I find it much more drinkable.

So thanks guys for your help on making a great recipe that I'll make many more times.

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Old 03-23-2011, 06:03 PM   #10
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Can I ask you to post your final recipe? You've piqued my interest - this sounds really good!

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