OK, so I am considering making a Nut Brown Ale, but I haven't even gotten to the point of looking at recipes yet. But I just started wondering, what makes it a "nut" brown ale as opposed to just a regular brown ale?
I've got an excellent Imperial Nut Brown Ale w/Maple Syrup that I brew every winter. I usually do about 15 gallons of it since it's a huge hit with family and friends. It's in my recipes section if you're interested and it's the only extract recipe I still do because I didn't want to risk changing it.
__________________ He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.