All Grain Yeast:
WLP005 Yeast Starter:
yes Batch Size (Gallons):
5.5 Original Gravity:
1.048 Final Gravity:
24.0 Boiling Time (Minutes):
18.3 Primary Fermentation (# of Days & Temp):
30 Secondary Fermentation (# of Days & Temp):
N/A Tasting Notes:
7# Marris Otter
8oz Brown Malt
8oz Crystal 55L
4oz Chocolate Malt (UK)
4oz Flaked Oats (Toasted@300F for 15mins)
2oz Crystal 135L (sold under Dark British Crystal)
1.25oz EKG (5.5%)@FWH
.25oz Willamette (4.5%)@30mins
This beer started as an attempt to brew a brown like my favorite brown to buy, which is Samuel Smith's Nut Brown Ale, and has gone through a few edits along the way. I still can't quite figure out how they give it that awesome hazelnut flavor without adding real hazelnuts.
For the yeast, I've used quite a few, and I like the ringwood the most for what's usually available, I've done it with s-04 and Burton ale as well, but I like 005 the most, I'm planning next time to do it with the Manchester ale, and then Yorkshire after that, when it comes in season.
Aroma: Big Toasty/Bready nose with some coffee and slight earthy hop tones in the background.
Taste: Toasted Nuts, maybe hazlenuts? not as much as the Samuel Smith Nut brown, but it's there. Slight coffee and some carmel, with a slight aftertaste of dark chocolate that melds in with the earthy bitterness of the hops. Mouthfeel is medium, nice and smooth from the oats.