Nutty Brown Recipe Help

Hey guys, I'm at work right now and want to go to the beer store after work and pick up my Nut Brown ingredients. Won't have a lot of time so I can't go home to my BeerSmith to convert this recipe to All Grain so I was hoping somebody could help me out.

So, here it is!


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


Thanks guys! And Cheers!

Depending on your efficiency, it should be around:
10lb British Pale
1.5lb medium crystal
0.5lb special B

I'm not really a fan of special b, so I'd drop it entirely, or at least reduce it by half. I do really like chocolate malt in nut browns, though - it's where the 'nuttiness' really comes from. 1/4 to 1/2lb is about the right range.

If you have access to the Internet, take a look at hopville.com for your calculation needs. 10lbs of Maris otter ought to be in the right range to replace the extract

prosper said:

I'm not really a fan of special b, so I'd drop it entirely, or at least reduce it by half. I do really like chocolate malt in nut browns, though - it's where the 'nuttiness' really comes from. 1/4 to 1/2lb is about the right range.

Click to expand...

Yeah, I'm right there with ya! I think I want to drop all the Special B and I definitely want to use chocolate malt. I'm trying to tweak this recipe and I'm not sure what I want to do exactly. But I'll be getting supplies today or tomorrow, so any suggestions would be cool!

with those changes, I think you have a pretty ideal nut brown actually:

~10lbs Maris otter
~1 - 2lb British C-75
~1/4 - 1/2lb Chocolate (450L)

30 IBU's of Target
1/2oz Fuggle or Stytians @ 10
1/2oz Fuggle @ KO (steep for 20 before chilling)

Mash @ 151, ferment w/1084, 1275, 1195, 1968 or Windsor