All-Grain - Nut Brown AG - Page 28

akardam · 08-30-2010, 12:19 PM

hey Lil'! brilliant beer indeed. brewed this up yesterday here in Stockholm; I got most products from England, so instead of Victory I used biscuit malt. Other than that, I think I may have put in flaked barley instead of flaked oats, because I was looking for this in the supermarket and couldn't understand a damn word (all written in Swedish). You reckon, it will influence the output?
other than that I even nailed the OG to the decimal place.

another question; you reckon honey could be used instead of priming sugar for bottling? I think the way everyone describes your beer, nutty+caramely+etc, it can also have a ring of honey aroma to it? Or maybe it will be too complex of a taste then. in any case, its a good brew!!

**Lil' Sparky** · 09-06-2010, 02:18 AM

I'm not sure what difference the flaked barley vs oats will make. The biscuit will give a different flavor, but not necessarily bad for this beer. You can prime w/ honey. I haven't tried it, so I'm not sure how much residual honey flavor you'll end up with. Adding a touch of honey malt next time would do the job if that's what you're looking for.

MacGruber · 09-27-2010, 11:39 PM

I missed my mash temps drastically - I mashed at about 140 because my thermometer was out of batteries and reading incorrectly. I ended up with an OG of 1.035, so I just called it a mild. It's almost reminiscent of a New Castle at this point. It's still beer and it's still AWESOME. Even if you mess this recipe up like I did it's still a winner! Great job.

MacGruber · 09-27-2010, 11:43 PM

I will be definitely be making this again. I might even make it with a decoction mash, holiday spices, and a lager yeast to experiment mid November. I love the taste of this ale even though I messed your recipe up by missing my temps.

**Lil' Sparky** · 09-28-2010, 05:59 AM

Quote:

Originally Posted by MacGruber

I missed my mash temps drastically - I mashed at about 140 because my thermometer was out of batteries and reading incorrectly. I ended up with an OG of 1.035, so I just called it a mild. It's almost reminiscent of a New Castle at this point. It's still beer and it's still AWESOME. Even if you mess this recipe up like I did it's still a winner! Great job.

Well, at least you like it! And you've got a good story to go along with it. Emphasize how it's definitely a one-of-a-kind beer, because you'll never make another one just like it again.

SwampassJ · 09-28-2010, 10:46 AM

How do you think subbing out the half lb of chocolate for a half a lb of Francos coffee kiln malt? Think the srm is 165.

I know it will lighten the color and the roast but I want to try and do a coffee nut brown without having to add coffee to a secondary. I want this bad boy down and out in 3 weeks and ready for bottling.

**Lil' Sparky** · 09-28-2010, 03:39 PM

I couldn't tell you without trying, but trying new stuff like that is what makes the hobby so fun. Give it a try and let us know!

SwampassJ · 09-29-2010, 08:26 PM

Quote:

Originally Posted by Lil' Sparky

I couldn't tell you without trying, but trying new stuff like that is what makes the hobby so fun. Give it a try and let us know!

Ordered with 1lb of Coffee Malt instead of .5lb of chocolate and Denny's favorite yeast. Wooooohooooo.

**EricT** · 09-30-2010, 02:40 AM

drinking the Nut Brown I made a few months ago, its aging well. Whats the oldest anyone has ever drank this I wonder? The reason I ask is I have a scottish I made back in February and it taste terrible now.

Scroto · 10-01-2010, 11:09 AM

Quote:

Originally Posted by EricT

drinking the Nut Brown I made a few months ago, its aging well. Whats the oldest anyone has ever drank this I wonder? The reason I ask is I have a scottish I made back in February and it taste terrible now.

Funny I should see this post now. As it happens I'm drinking my last bomber of this recipe right now at about one year and one month after brewing and it has aged wonderfully if I do say so myself.