Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Nut brown recipe, any thoughts?
Reply
 
LinkBack Thread Tools
Old 12-14-2009, 04:35 PM   #1
bwomp313
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Kingston, NY
Posts: 1,195
Liked 27 Times on 20 Posts
Likes Given: 28

Default Nut brown recipe, any thoughts?

I'll be brewing this in 2 weeks, already have the ingredients but am wondering if any quantities should maybe be revised?


Nut Brown


Type: Partial Mash
Batch Size: 6.00 gal

Ingredients

Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 27.27 %
4.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 36.36 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.09 %
1.00 lb Victory Malt (25.0 SRM) Grain 9.09 %
0.50 lb Amber Malt (22.0 SRM) Grain 4.55 %
0.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 4.55 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.55 %
0.50 lb Toasted Malt (27.0 SRM) Grain 4.55 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 25.2 IBU
0.50 oz Fuggles [4.50 %] (30 min) Hops 5.1 IBU
0.50 oz Fuggles [4.50 %] (10 min) Hops 2.4 IBU

__________________
bwomp313 is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 06:00 PM   #2
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 21 Times on 13 Posts

Default

Special B is a crystal malt, so with thoes two combined you've got about 13.5% crystal malts, which is way too much IMHO. I say down the Crystal 40L to .75# and down the Special B to .25# for a combined total of 1# crystal malts.

what yeast were you planning on this one? as you look like you're doing english style, I'd suggest White Labs London Ale, I think that'd be awesome in this one.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 06:32 PM   #3
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 6 Times on 6 Posts

Default

Crystal I think is fine percentage wise, just in the upper end. Personally I would include some 60 by robbing from your 40 and Spec. B. So something like 3/4# C40, 1/2#C60 and 1/4# Spec. B. Basically the bulk of the crystal is made up of the lightest.

Next is the Victory, Amber and Toasted. Together you're talking about 15%. I don't use them but 'think' they normally run about 2.5-5% of the grain bill.

Last is the absence of a dark roasted malt. Somewhere around 3% (6 ounces) of something like chocolate, that's your nuttiness.

__________________

PT Ray is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 08:35 PM   #4
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,921
Liked 127 Times on 95 Posts
Likes Given: 36

Default

Well, sort of, Ray. Excellent "nutty" flavors are also imparted by Victory, Amber and Toasted malts.

I agree that you should dial those back some, Bwomp. Me, I'd drop the toasted malt and Special B entirely, replacing them with more Pale Malt or Maris Otter.

Simplicity is always a good approach. When I brew Brown Ale, I only use three malts: Pale, Crystal and Chocolate. Sometimes I'll toast some of the Pale. But that's about as far as I go; if I'm too lazy to toast the pale malt, I'll toss in some Amber or Special Roast malt.

Brown Ale recipes all too often turn into "kitchen sink" grists, and that's really not necessary. You need some nutty roastiness and some crystal sweetness, balanced by just enough bitterness to cut the malt.

Good luck!

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 01:31 AM   #5
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by Bob View Post
When I brew Brown Ale, I only use three malts: Pale, Crystal and Chocolate.
In the simplest terms I think you're dead on. I'll start with something like this:

87% Pale
10% Crystal
3% Dark Roasted Malt/Chocolate
__________________
PT Ray is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 01:40 AM   #6
Mirilis
Lvl 10 Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Mirilis's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Celina, Ohio
Posts: 1,342
Liked 17 Times on 16 Posts
Likes Given: 1

Default

you could check out the brown ale recipe under my avatar. I have made it a few times and I really like it. The little bit of brown sugar / maple with the Am Ale 2 yeast really comes out nice.

__________________

=============
I have no cool threads to link.

Mirilis is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 01:43 AM   #7
alcibiades
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Stafford, Virginia
Posts: 728
Liked 14 Times on 11 Posts

Default

half a pound of special b is way too much in a nut brown, in my opinion

__________________
alcibiades is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 02:13 AM   #8
d510addict
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Portland, OR
Posts: 86
Default

Don't want to hijack this thread but whats the difference flavor wise and fermentable wise from crystal malt (say 60l) and amber malt?

__________________
d510addict is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 02:31 AM   #9
balto charlie
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
balto charlie's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Md
Posts: 824
Liked 9 Times on 7 Posts

Default

I would swap out the Special B with Special roast. I made the best Nut Browns using this malt. This adds a great nutty flavor. I did not use any victory when using special roast.

__________________
Drinking Oktoberfest, Firestone Walker Union Jack IPA, Brown ale, Pale Ale
Conditioning: Firestone Wookey Black IPA clone, Brown ale
Secondary
Primary Evil Twin Strong Ale
On Deck ESB, Belgian Dubbel
balto charlie is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2009, 04:00 AM   #10
bwomp313
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Kingston, NY
Posts: 1,195
Liked 27 Times on 20 Posts
Likes Given: 28

Default

Thank you everyone for the input! Now as far as the yeast goes I've been using Wyeast 2565 Kolsch yeast and washing it and recycling it. (This will be the third time it's being used). I know it's a little unusual but I really like the yeast. It's very clean tasting and with the weather lately up here I can maintain the proper temperatures for it no problem. I'm not trying to stick true to authenticity really I just want to make something good with my own personal touches.

__________________
bwomp313 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
my APA came out like a brown, any thoughts? zodiak3000 Beginners Beer Brewing Forum 9 12-02-2009 03:56 AM
Working on Smoked Maple Brown Ale Recipe...Any Thoughts??? shagington Recipes/Ingredients 11 10-27-2009 01:39 AM
Thoughts On Brown Ale Recipe PuckX Recipes/Ingredients 2 06-10-2009 12:39 PM
English Brown or Nut Brown recipe Proofman Recipes/Ingredients 6 03-21-2007 12:08 AM