All-Grain - Nut Brown AG

**Lil' Sparky** · 05-22-2007, 05:05 PM

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.012
IBU: 22.7
Boiling Time (Minutes): 60
Color: 16.3 SRM
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

If you like nut browns, you'll love this one!

Ingredients
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Mash Profile
Name: Single Infusion, Medium Body, Batch Sparge
Mash Grain Weight: 11.75 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 4.21 gal

Name Description Step Temp Step Time
Mash In Add 14.69 qt of water at 165.9 F 154.0 F 60 min

** Based on 70% brewhouse efficiency

**jacksonbrown** · 05-15-2008, 12:06 AM

I'm just taking my first swig. It's only been a few days on the gas and needs more carbonation, but dang, sir! This is one mighty fine Nut Brown!! This is going to be a staple on my tap. Good job.

**Lil' Sparky** · 05-15-2008, 02:28 AM

Thanks. I'm glad it turned out for you.

I've brewed this a few times with minor variations. It's been great every time.

ohiodad · 07-16-2008, 05:34 PM

I agree I give this one a 5 star rating... Very tasty.. As I sit here sipping one I can say I love the silky smoothness that the oatmeal gives this one and the hearty nut brown flavor. Very easy and very tasty recipe Lil' Sparky! Thanks for sharing!

**Lil' Sparky** · 07-16-2008, 07:14 PM

All right! Another satisfied customer!

**SporkD2** · 07-16-2008, 07:16 PM

I might brew this up!

shagington · 07-22-2008, 03:36 PM

Question on ingredients... A great deal of Nut Browns I have tasted have a fruity quality about them, I know this comes from the munich malt that is added. My question is I have seen a great deal of recipes that don't added the Munich Malt, is it necessary to have that fruity quality?

**Lil' Sparky** · 07-22-2008, 03:48 PM

Hmm. I've brewed variations of this using some munich or vienna malt. I don't know that I'd describe the difference as fruity. I'd say it probably adds a little residual maltiness/sweetness and can add to a fuller/thicker mouthfeel. It really depends on what you're shooting for I guess.

shagington · 07-22-2008, 05:30 PM

Oh ok. Great! Yea I brewed a Nut Brown a few months ago, but didn't added any Munich and just a tad too much Chocolate malt. It was very roasty toasty and nutty, a little too chocolaty and definitely there was a small lacking in residual sweetness and body. I see you have Flaked Oats in yours, is that for body?

**Lil' Sparky** · 07-22-2008, 06:11 PM

Yes. I think the oats add a a smooth creamy mouthfeel. They're actually add a nice touch in a lot of different kinds of recipes. They can also help in head retention.

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