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Old 11-18-2009, 12:31 AM   #1
wonderbread23
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Default Honey Nut Brown Recipe Review

Hi Everyone,

Below is a rough draft for a honey nut brown I'm planning on brewing in a few weeks. I'm looking to make a malt bomb that has a distinct honey / nuttyness to it and some smoothness from oats. I've never used Special Roast or Honey Malt, so I'm a bit concerned about the amounts. Also, I'm pretty sure that I don't need the C40. Thanks for you comments!

Honey Nut Brown
10-C American Brown Ale
Author: Nick Ladd



Size: 5.9 gal
Efficiency: 73.0%
Attenuation: 72.0%
Calories: 193.82 kcal per 12.0 fl oz

Original Gravity: 1.058 (1.045 - 1.060)
|=====================#==========|
Terminal Gravity: 1.016 (1.010 - 1.016)
|========================#=======|
Color: 19.54 (18.0 - 35.0)
|=========#======================|
Alcohol: 5.47% (4.3% - 6.2%)
|=================#==============|
Bitterness: 28.2 (20.0 - 40.0)
|==============#=================|

Ingredients:
10 lb Pale Ale Malt (73%)
1 lb Honey Malt (7%)
1 lb Special Roast Malt (7%)
1 lb Oats (Pregelatinized Flakes) (7%)
6 oz Crystal Malt 40°L (3%)
6 oz Chocolate Malt (3%)
.5 oz Chinook (11.5%) - added during boil, boiled 60 min
.25 oz Chinook (11.5%) - added during boil, boiled 30 min
1 tsp Irish Moss - added during boil, boiled 15 min
.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 oz Cascade (5.4%) - added during boil, boiled 5 min
1 ea WYeast 1272 American Ale II
1 oz Cascade (5.4%) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 4.57 gal; Strike: 167.03 °F; Target: 155 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:23:00 Batch Sparge - First Sparge: 3.0 gal sparge @ 170 °F, 10 min; Second Sparge: 2 gal sparge @ 168.0 °F, 10 min; Total Runoff: 7.11 gal

Notes
- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- Atfer cooling wort, whirlpool, let settle 15 minutes, and drain off sides.
- Aerate 2 minutes once in fermenter, pitch yeast and aerate an additional 2 minutes.
- Use extra fermenter as bottling bucket

- Wash yeast from red rye beer.
- Dry hop 2 weeks with 1 oz cascade pellet hops. (taste beer first before deciding to DH)

Ferment Primary 2 Weeks
Secondary 2 Weeks w/ DH


Results generated by BeerTools Pro 1.5.3

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Old 11-18-2009, 03:08 AM   #2
z987k
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Default

That special roast will help a lot with the nuttyness, but I find brown malt also helps a bunch. Here's the grain bill for a nut brown I'm working on that is supposed to be especially nutty.

8lbs Marris Otter
1lb Munich
.5lb Brown Malt
.5lb crystal 60
.5lb flaked oats
.5lb Special Roast
.5lb Victory
.2lbs Chocolate Malt

So far I've used Willamette for the hops, trying to get some fuggles type stuff in there, while staying domestic. English strain on the yeast. I'm not familiar with 1272, but I find most American yeast finish too dry for my liking on an English style beer(which is more of what I'm aiming for as opposed to a American brown.) - which may or may not be what your going for, 28ibus is a touch low for an American brown.

It's not dialed in yet, but this latest batch is not ready to drink yet so I may need to tweak more.


Last edited by z987k; 11-18-2009 at 03:10 AM.
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Old 11-18-2009, 04:59 PM   #3
wonderbread23
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Thanks for the comments. I think I'll throw some brown in there, if for nothing else to experiment and see what it adds to my beer.

I am going for an American Brown, but am hoping to keep the bitterness in check in order to let the malt shine through a bit more. However, I think I'll up the IBU's as I'm a bit concerned that the honey malt is going to make it too sweet.

What do you typically mash at? I'm think 155* to create a less fermentable wort so that the 1272 won't get too dry?

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