Nut Brown (partial mash)
This was inspired by one of my favorite commercial examples of this style, Wachusett Nut Brown Ale.
4 lbs Pale LME (late addition 15 min)
4 oz molasses (late addition 15 min)
2-1/2 lbs 2-row
8 oz crystal 60L
8 oz pale chocolate malt (250 srm)
8 oz victory malt (25 srm)
0.5 oz East Kent Goldings (aa 7.3) 60 min
0.5 oz EKG (7.3) 20 min
0.5 oz EKG (7.3) 2 min
Wyeast 1335 British Ale II
Mash grains at 154F for 60 minutes. Mash out at 168F.
I just had some Samuel Smith Nut Brown the other night. I knew it was the next beer I wanted to make. This recipe looked pretty good and I just picked up the ingredients at the LHBS. I'll update after I make it.
I checked this beer on the 17th of this month and it was still at 1.019. I want it to 1.010 or so, so I gave it a swirl and will be checking it again tomorrow. I don't know, if it's at least 1.015 or 1.012 I'll go ahead and bottle. Tomorrow will be 5 weeks in primary and I figure it will have done what ever it is going to do by then. It smells great and the sample I took tasted good and was pretty clear. Updates soon.
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