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Old 09-09-2009, 10:32 PM   #1
May 2008
Oakland, California
Posts: 1,415
Liked 27 Times on 14 Posts

Recipe Type: All Grain   
Yeast: WLP005   
Yeast Starter: yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.048   
Final Gravity: 1.014   
IBU: 24.0   
Boiling Time (Minutes): 60   
Color: 18.3   
Primary Fermentation (# of Days & Temp): 30   
Secondary Fermentation (# of Days & Temp): N/A   
Tasting Notes: See Below   

7# Marris Otter
8oz Brown Malt
8oz Crystal 55L
4oz Chocolate Malt (UK)
4oz Flaked Oats ([email protected] 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.

Tasting Notes:
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.

Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

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