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Old 11-13-2012, 05:18 PM   #511
JordanThomas
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Jul 2012
Grand Rapids, Michigan
Posts: 888
Liked 84 Times on 77 Posts


Quote:
Originally Posted by RVB View Post
Outside of amazing, great, etc., can someone define the taste qualities of this recipe. I want to make it but I'd like to know what to expect of the finished beer. I'm sure all of that has been discussed in these zillion pages but I am growing old and time is of essence. Appreciate any feedback.
I accidentally used 1/2 lb instead of 1/4 lb of chocolate malt, and used US-05 instead of Notty, so take my notes however you may:

Smells nutty, very slight fruit notes, and roasted. Like a good bread.

Taste is again, nutty, slightly fruity, and chocolatey. The chocolate is pretty apparent, in a good way. We carbed ours to 2.0 volumes, so I would have liked a bit more of a frothy mouthfeel, so if I were to do it again, I might add some more flaked oats.

 
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Old 11-19-2012, 11:19 PM   #512
BrewLou
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Mar 2012
Holly Springs, NC
Posts: 121
Liked 6 Times on 6 Posts


Brewed this today for my companies xmas party. If our venue will not allow me to bring in additional alcohol then we will just have to have an after party! I added a bit of cinnamon/ginger to it the last few mins of the boil for my own little addition to this. I am debating adding a bit of vanilla to the 2ndary once it is ready. So far tastes amazing in raw form! OG came in at 1.056.
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Primary 1 & 2: Hazelnut Brown Ale
2ndary 1: Empty
2ndary 2: Empty
Bottled/Kegged: Coffee Porter & Pumpkin Porter

 
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Old 11-21-2012, 12:03 AM   #513
timewasted
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Feb 2012
Leeds, Alabama
Posts: 97
Liked 4 Times on 4 Posts


I just poured my first pint off the keg. Great heavens this beer is delicious. Definitely a new staple for the house.

[Edit] a buddy of mine just named this the "Jailbate Brown", as it is amazing at just 3 weeks old. Now to come up with a label.
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Bottled: Ava Maria Grotto Abbey Ale, Voodoo Coffee Stout, Vanilla Bourbon Porter
On Tap: Simple Cider
Primary:

Blog: http://timewasted.net

 
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Old 11-21-2012, 05:46 PM   #514
ktraver97ss
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Nov 2011
Carol Stream, Illinois
Posts: 194
Liked 9 Times on 8 Posts


I am considering adding some cinnimon sticks and vanila beans to my secondary to give this brew a xmas twist as well. How many of each and how long is recommended?
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Redlight Brewing
Primary: Deep Woods IPA
Secondary: Belgian Wit
Kegged/bottled #1-Nut Brown #2-American Wheat IPA #3-Templetons Rye Barleywine #4-Belgian Wheat Wine #5-Belgian Wit

 
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Old 11-24-2012, 04:25 AM   #515
knuckledragger
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Sep 2010
Logan, UT
Posts: 31
Liked 1 Times on 1 Posts


Just want to chime in my two cents. Pulled a sample of this after 2 weeks in the primary. Tasty brew! Do not hesitate to make this if you enjoy brown ales. This was probably my 10th BIAB and I consider it one of my best. Thanks for sharing the great recipe. Cannot wait to drink this after its been in the bottle.

 
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Old 11-27-2012, 10:31 PM   #516
jwm1485
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Feb 2012
milwaukee, wisconsin
Posts: 106
Liked 1 Times on 1 Posts


Anyone ever make this with 1028?

 
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Old 11-29-2012, 01:39 AM   #517
mgortel
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May 2010
Stewartstown, PA
Posts: 871
Liked 49 Times on 38 Posts


I am going to make this my next brew....gotta try this....looks like a lot of positive feedback!
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EVERYONE is entitled to my opinion!
Primary: None
Secondary: Chocolate milk Stout
Upcoming Brews: Dusseldorf Alt
Kegged: Biermuncher Centenniel Blonde

 
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Old 11-29-2012, 01:58 AM   #518
ArnooBrew
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Jun 2012
Posts: 45
Liked 4 Times on 3 Posts


My first attempt at this became infected, so I'm about to try it again.

 
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Old 11-30-2012, 08:09 AM   #519
Odin_Brews
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Nov 2011
golden, CO
Posts: 265
Liked 19 Times on 18 Posts


This recipe is super! I had a couple cases out last night for a party, split between three different homebrews, this Nut Brown was gone in no time and despite there being plenty other beer everyone asked if I had any more Brown hidden away.

Thanks Lil Sparky and nice work Sir

 
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Old 12-01-2012, 06:11 PM   #520
winvarin
 
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Apr 2009
Edmond, OK
Posts: 1,131
Liked 54 Times on 49 Posts


Kegged last weekend and tapped today. All I can say is that I'm a believe. This is an outstanding recipe. I mashed at 154.5 and fermented with WLP 002 at 63-65f. OG was 1.054, finished at 1.018. Just sweet enough for the MO and crystal to come through. The EKG I finished with just shows up as the beer warms.

Great recipe. This one has earned a spot in my regular rotation

 
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