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Old 02-01-2011, 12:54 AM   #1
Captain Damage
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Apr 2008
Lowell, Massachusetts
Posts: 1,230
Liked 83 Times on 71 Posts

Recipe Type: Partial Mash   
Yeast: Wyeast 1335 British Ale II   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.013   
IBU: 22   
Boiling Time (Minutes): 60   
Color: 19.3   
Primary Fermentation (# of Days & Temp): 21   
Tasting Notes: Balanced and mild with just enough richness and complexity and a hint of sweetness.   

This was inspired by one of my favorite commercial examples of this style, Wachusett Nut Brown Ale.

4 lbs Pale LME (late addition 15 min)
4 oz molasses (late addition 15 min)
2-1/2 lbs 2-row
8 oz crystal 60L
8 oz pale chocolate malt (250 srm)
8 oz victory malt (25 srm)
0.5 oz East Kent Goldings (aa 7.3) 60 min
0.5 oz EKG (7.3) 20 min
0.5 oz EKG (7.3) 2 min
Wyeast 1335 British Ale II

Mash grains at 154F for 60 minutes. Mash out at 168F.
Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel is Special B)


pujwI HIq Mild Ale
KPA Khitomer Pale Ale

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Old 02-17-2012, 07:21 PM   #2
Senior Member
Dec 2011
Posts: 476
Liked 22 Times on 22 Posts

I just had some Samuel Smith Nut Brown the other night. I knew it was the next beer I wanted to make. This recipe looked pretty good and I just picked up the ingredients at the LHBS. I'll update after I make it.

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Old 04-23-2012, 04:11 PM   #3
Senior Member
Dec 2011
Posts: 476
Liked 22 Times on 22 Posts

I checked this beer on the 17th of this month and it was still at 1.019. I want it to 1.010 or so, so I gave it a swirl and will be checking it again tomorrow. I don't know, if it's at least 1.015 or 1.012 I'll go ahead and bottle. Tomorrow will be 5 weeks in primary and I figure it will have done what ever it is going to do by then. It smells great and the sample I took tasted good and was pretty clear. Updates soon.
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