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Old 08-12-2009, 09:01 PM   #1
Scut_Monkey
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Default Wanted: Samuel Smith Nut Brown Clone

I'm planning on doing this for my next batch and was wondering if anyone had a good AG clone I could go by. I have the following recipe below but I have never converted an extract into AG recipe and fear that something will get lost in translation. The recipe below was from beer captured.... maybe they have an AG version as well? Thanks all!

http://www.homebrewtalk.com/f12/el-p...rown-ale-4459/

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Old 08-12-2009, 09:06 PM   #2
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Also.... Does anyone know which water profile I would want to emulate to best produce this. Thanks.

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Old 08-14-2009, 05:02 PM   #3
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Bump..... Does anyone have a recipe to go by for cloning this. The link above dose not specify hop boil times.

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Old 08-15-2009, 11:22 PM   #4
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Bump... can someone please help me with this one.

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Old 08-16-2009, 01:12 AM   #5
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Ok, I give in, too much bumping. I'm on vacation right now, but I'll open up my flash drive to look at the recipe I used. I recenty did a AG take on SS Nut Brown ale, and this is what I did:

75% eff. AG. 5.5 gallons. Mash@156 for 60 mins, 60 min boil.

Mr. Brown
7# Marris Otter
.5# Brown Malt
.5# British Crystal 55L
.25# British Crystal 135L
.25# UK Chocolate malt
.25# Flaked oats (toasted)

.5oz EKGs@FWH
.5oz Fuggles@FWH
1oz EKGs@60

WLP026 Premium Bitter Yeast, although WLP005 or any other english strain would be awesome in it as well.

This is pieced together from a few different clones posted on various sites, I took a few liberties, if you wanted it to be thinner like the original is, cut out the Flaked Oats and 135L, and up the base malt by .5#. The hopping is a bit different too, but I tailored this one to be exactly what I was looking for.

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Last edited by Freezeblade; 08-16-2009 at 01:13 AM. Reason: forgot the mash temps
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Old 08-16-2009, 01:22 AM   #6
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Thank you Freezeblade. You the man! Enjoy vacation.

I'll leave everyone alone now.

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Old 06-05-2010, 08:29 PM   #7
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Sorry to bump an old thread, but how did this turn out Scut? What recipe did you use?

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Old 06-06-2010, 01:31 AM   #8
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I brewed up a clone from another forum, though it is pretty similar to Freezeblade's minus his liberties. I went with:

77% Halcyon Pale Malt (or Maris Otter)
11% Crisp amber malt
11% Simpson crystal 55L
1% Simpson chocolate malt

Percentages might be different for your system, as I usually adjust the amount of base malt for changes in my system's efficiency. For this brew, it's 78%.

Mash 154F for 60 minutes, boil 60-90 minutes.

Bitter to 28-31 IBUs with Fuggles (I used Willamette) and use about 40% of your bittering hops in EKG at 15 minutes. I used WLP037 Yorkshire Square Ale yeast, supposedly sourced from Samuel Smith. I suppose the yeast would be a key ingredient but I have not brewed it with other strains.

To me, the color, hops and flavor profile were spot on. Missing a bit of mouthfeel and "malt" aroma from the commercial. I'm not quite sure what that missing aroma factor is or if I'm being confused with oxidation or something else in the imported version.

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Last edited by 14thstreet; 06-06-2010 at 01:34 AM.
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Old 08-23-2010, 01:56 PM   #9
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For anyone interested in this beer, mine was awarded 2nd place in its category at the Wisconsin State Fair this year. According to the judges, the beer had a bit more caramel than nutty character. If I wanted this, I could easily swap out some crystal for more chocolate, which makes it very close to Freezeblade's recipe above (minus the oats and dark crystal). I'm still not convinced that 0.5lb brown/amber malt + 0.25lb chocolate gives a "nutty" flavor. Perhaps the color tells our eyes that it is/should be?

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Old 08-23-2010, 05:56 PM   #10
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Quote:
Originally Posted by 14thstreet View Post
To me, the color, hops and flavor profile were spot on. Missing a bit of mouthfeel and "malt" aroma from the commercial. I'm not quite sure what that missing aroma factor is or if I'm being confused with oxidation or something else in the imported version.
This recipe may have some useful hints:

http://thebrewingnetwork.com/shows/T...-Show-01-28-08
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