wixziu
Active Member
My brother-in-law was always a fan of the Goose Island Nut Brown Ale and for the last few years my wife diligently searched store shelves on his birthday, not realizing that the brewery discontinued it before being bought out by AB. So I found this recipe posted by "Scott" on Brewtoad that I'm using as my starting point:
https://www.brewtoad.com/recipes/goose-island-nut-brown-clone
The Goose Island website provides a basic ingredients list that seems to be reflected in Scott's recipe, with the addition of Willamette hops:
http://www.gooseisland.com/showBeer.html?name=nut-brown-ale
Since I like to brew a little "extra", I modified the recipe slightly for a 5.75 batch size and what was available to me at the LHBS:
Ingredients
Amount Item Type % or IBU
8 lbs 4.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 62.9 %
1 lbs 12.0 oz Wheat, Torrified (1.7 SRM) Grain 2 13.3 %
1 lbs 4.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3 9.5 %
1 lbs 4.0 oz Victory Malt (25.0 SRM) Grain 4 9.5 %
10.0 oz Chocolate (Briess) (350.0 SRM) Grain 5 4.8 %
1.00 oz Fuggle, U.S. [4.75 %] - Boil 60.0 min Hop 6 13.4 IBUs
1.00 oz Willamette [5.50 %] - Boil 30.0 min Hop 7 11.9 IBUs
1.00 oz Willamette [5.50 %] - Boil 5.0 min Hop 9 3.1 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast
Mash Profile
Name: Single Infusion, Medium Body, Batch Sparge
Mash Grain Weight: 13.13 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 5.62 gal
Name Description Step Temp Step Time
Mash In Add 19.61 qt of water at 161.8 F 152.0 F 60 min
** Based on 72% brewhouse efficiency
I just kegged the first batch on 4/19 and I have a few observations. Pitching two packets of yeast is probably unnecessary, I had did have an aggressive fermentation that appeared to be finished after 11 days in primary. OG was 1.053 with a FG of 1.008. Adding hops at 30 minutes seems like a waste to me, so I may tweak the hop additions in the future.
https://www.brewtoad.com/recipes/goose-island-nut-brown-clone
The Goose Island website provides a basic ingredients list that seems to be reflected in Scott's recipe, with the addition of Willamette hops:
http://www.gooseisland.com/showBeer.html?name=nut-brown-ale
Since I like to brew a little "extra", I modified the recipe slightly for a 5.75 batch size and what was available to me at the LHBS:
Ingredients
Amount Item Type % or IBU
8 lbs 4.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 62.9 %
1 lbs 12.0 oz Wheat, Torrified (1.7 SRM) Grain 2 13.3 %
1 lbs 4.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3 9.5 %
1 lbs 4.0 oz Victory Malt (25.0 SRM) Grain 4 9.5 %
10.0 oz Chocolate (Briess) (350.0 SRM) Grain 5 4.8 %
1.00 oz Fuggle, U.S. [4.75 %] - Boil 60.0 min Hop 6 13.4 IBUs
1.00 oz Willamette [5.50 %] - Boil 30.0 min Hop 7 11.9 IBUs
1.00 oz Willamette [5.50 %] - Boil 5.0 min Hop 9 3.1 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast
Mash Profile
Name: Single Infusion, Medium Body, Batch Sparge
Mash Grain Weight: 13.13 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 5.62 gal
Name Description Step Temp Step Time
Mash In Add 19.61 qt of water at 161.8 F 152.0 F 60 min
** Based on 72% brewhouse efficiency
I just kegged the first batch on 4/19 and I have a few observations. Pitching two packets of yeast is probably unnecessary, I had did have an aggressive fermentation that appeared to be finished after 11 days in primary. OG was 1.053 with a FG of 1.008. Adding hops at 30 minutes seems like a waste to me, so I may tweak the hop additions in the future.
