All-Grain - Nut Brown AG - Page 26

duffman2 · 06-28-2010, 05:50 PM

Had a couple Slutty Nutty's this weekend. Mmmmmmmmmmmmm goooooooood!

dummkauf · 07-28-2010, 03:23 AM

Brewed this one up a week ago as my first AG batch. Little high on my OG at 1.058 and I just pulled a hydro sample yesterday that was at 1.009 so I'm thinking it's done or very close. The sample was tasty, I can't wait to get this one in the bottle!!!

Just thought I'd share, thanks for the recipe!

**EricT** · 07-28-2010, 03:29 AM

After being bottled for a month, this is one tasty beer. Even my 22oz bottles are carbed nicely. This one definitely gets better with age. Gonna put a few in the back of my closet for about a year.

**Stuntman** · 07-28-2010, 09:13 PM

Got about a gallon into one keg, nine more to go! Very good brew.

duffman2 · 07-30-2010, 05:59 PM

Hey Sparky, I've got a situation. I am ready to brew this again as it has definitely become my favorite household beer.

However, my brother from Nebraska came down to meet me last year and had a couple of my first Nut Browns that I made from a kit. He went Ape-nuts over it and hasn't stopped talking about it since. I was able to get him a couple of the Double Slutty's last month and told him to pick the way he wanted me to brew it this next time. I told him I'd brew him a batch for his birthday and for the upcoming Husker football season

. Well he picked the first one, and now I'm stuck. He loved your Nutty too, but there was something about the other one that he just can't get over.

So.....I'm posting the extract recipe to see what all of you think.

6 lbs. amber malt extract
1 lb. British pale malt
1/2 lb. Special B malt
1 lb. medium crystal malt
2/3 oz. Target or Northdown hops (bittering)
1/2 oz. Fuggles or Willamettes hops (flavoring)
1/2 oz. Fuggles or Willamettes hops (finishing)
1 pkg. Burton water salts
1/2 cup dark brown sugar (for priming)
1 pkg. Windsor ale yeast (or Wyeast #1098, #1968 or White Labs British or Burton Ale Yeast)
1 pkg. Bru-Vigor (yeast food)
O.G. - 1.047 F.G. - 1.012

What do you guys think? I liked this one too and at the end of the batch it actually tasted pretty good. But what would you all expect from this recipe? If I'm going to go make concessions for my brother and brew this for him, would there be any way to take the best out of both batches? I think he liked the maltiness of the first one compared to ours. Plus, I might have had more IBU's in it than Sparky's by a bit.

Any suggestions?

duffman2 · 07-31-2010, 04:49 PM

Anybody??

adamjab19 · 08-01-2010, 03:38 PM

Honestly it looks about the same. You don't have the chocolate malt from the original recipe but you are using amber malt in this recipe so that would make up for it. The amber malt doesn't replace the chocolate malt but still...The yeast is probably the one real thing that is different. The english varieties you are using could throw off more fruity esters increasing the malt character of the beer while Nottingham doesn't do that as much. But that is all of course depending on what temperature you ferment at.

Unless your brother has a super pallet with a super memory and IF you happen to brew the beer exactly the same way I think the differences will be negligible.

duffman2 · 08-01-2010, 09:48 PM

Thanks dude, I went ahead and got my ingredients based on what I knew I wanted to do. Basically went back with Sparky's recipe. And I'm doing a double batch

Only changes - went with Crystal 60 and only half of original.
- added a half pound of Biscuit malt
- going with 1.75oz Williamette and 1.75oz Goldings
- Notty yeast again.....

Should be about the same. Which is bloody fantastic! Can't wait

**Lil' Sparky** · 08-03-2010, 04:30 PM

Sorry for the late response. I've been out of town for a few weeks. I think with a nut brown, extract or AG, you absolutely need the biscuit and a little chocolate - it's really hard to replace what the chocolate adds with something else. If that makes your extract too dark with the amber extract, then use 1/2 amber and 1/2 pale extract.

Your updates should get you closer to my original recipe. The windsor yeast will definitely change the flavor profile (not necessarily in a bad way, but it will be different), and the target bittering hops will give a different flavor, too.

duffman2 · 08-04-2010, 12:35 AM

Hey there, hope you had a good trip wherever you went and hopefully it was more pleasure than business

.

Well, I went ahead and brewed this AG yesterday and it was my maiden batch in my new 60 qt kettle for my first double batch.... And I royally screwed the pooch on this one. Miscalculations led me to put about 2 extra gallons for my sparge so my OG ended up a little low. Missed my mash temp a bit too, and it held steady at around 149 for the 60 despite me putting in 2 qts of hot water. I then proceeded to wrap up the brew with a 2 hour wort chill and then underpitched my notty for the 2 carboys (spilled a couple grams when hydrating and ended up with around 18.5 grams for 12.2 gallons).

Man, I gotta stop drinking and brewing! Only had a couple but evidently that was a couple too much

Oh well, gravity really wasn't all that far off so I might be ok. I might even get an extra pack of Notty to get it going a little better and eat all that sugar up! And I know this beer will end up rocking the house anyways so screw it, bring on this Twisted Mutant Nut Brown Monster!