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Old 02-01-2011, 12:54 AM   #1
Captain Damage
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Apr 2008
Lowell, Massachusetts
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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 malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale


 
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Old 02-17-2012, 07:21 PM   #2
mrkrausen
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Dec 2011
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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
mrkrausen
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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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