Hey y'all. A local brewery has a Nut Brown Ale that I really enjoy, so I e-mailed them for advice on formulating my recipe.
This is the response I received:
all East Kent Golding (3 additions), og= 13.0p tg= 2.5p, all briess: 2row, carapils,c-60,c-120,choc.,and black.
This is a recipe that I created for a 5 US gallon brew based on these ingredients: (all grains are Briess)
9lb two-row
6oz chocolate
4oz c-120
4oz c-60
2oz carapils
1oz black barley for color
For hops, I am using Columbus and Willamette rather than the EKG because I have lots of them in my freezer. My additions are as follows:
1oz Willamette 4.8% for 60
.5oz Columbus 14.7% for 20
.5 Willamette for 10
.5 Willamette at 0
S-05 yeast
What I am looking for is a nutty and SLIGHTLY sweet flavor, with hop flavor present but balanced with the malts.
Do you see anything here that is striking that you would change? How would you formulate the recipe?
This is the response I received:
all East Kent Golding (3 additions), og= 13.0p tg= 2.5p, all briess: 2row, carapils,c-60,c-120,choc.,and black.
This is a recipe that I created for a 5 US gallon brew based on these ingredients: (all grains are Briess)
9lb two-row
6oz chocolate
4oz c-120
4oz c-60
2oz carapils
1oz black barley for color
For hops, I am using Columbus and Willamette rather than the EKG because I have lots of them in my freezer. My additions are as follows:
1oz Willamette 4.8% for 60
.5oz Columbus 14.7% for 20
.5 Willamette for 10
.5 Willamette at 0
S-05 yeast
What I am looking for is a nutty and SLIGHTLY sweet flavor, with hop flavor present but balanced with the malts.
Do you see anything here that is striking that you would change? How would you formulate the recipe?