British Brown Ale Nut Brown AG

Lil' Sparky · May 22, 2007

If you like nut browns, you'll love this one!

Ingredients
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Mash Profile
Name: Single Infusion, Medium Body, Batch Sparge
Mash Grain Weight: 11.75 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 4.21 gal

Name Description Step Temp Step Time
Mash In Add 14.69 qt of water at 165.9 F 154.0 F 60 min

** Based on 70% brewhouse efficiency

jacksonbrown · May 14, 2008

I'm just taking my first swig. It's only been a few days on the gas and needs more carbonation, but dang, sir! This is one mighty fine Nut Brown!! This is going to be a staple on my tap. Good job.

Lil' Sparky · May 14, 2008

Thanks. I'm glad it turned out for you.

I've brewed this a few times with minor variations. It's been great every time.

ohiodad · Jul 16, 2008

I agree I give this one a 5 star rating... Very tasty.. As I sit here sipping one I can say I love the silky smoothness that the oatmeal gives this one and the hearty nut brown flavor. Very easy and very tasty recipe Lil' Sparky! Thanks for sharing!

Lil' Sparky · Jul 16, 2008

All right! Another satisfied customer!

SporkD2 · Jul 16, 2008

I might brew this up!

shagington · Jul 22, 2008

Question on ingredients... A great deal of Nut Browns I have tasted have a fruity quality about them, I know this comes from the munich malt that is added. My question is I have seen a great deal of recipes that don't added the Munich Malt, is it necessary to have that fruity quality?

Lil' Sparky · Jul 22, 2008

Hmm. I've brewed variations of this using some munich or vienna malt. I don't know that I'd describe the difference as fruity. I'd say it probably adds a little residual maltiness/sweetness and can add to a fuller/thicker mouthfeel. It really depends on what you're shooting for I guess.

shagington · Jul 22, 2008

Oh ok. Great! Yea I brewed a Nut Brown a few months ago, but didn't added any Munich and just a tad too much Chocolate malt. It was very roasty toasty and nutty, a little too chocolaty and definitely there was a small lacking in residual sweetness and body. I see you have Flaked Oats in yours, is that for body?

Lil' Sparky · Jul 22, 2008

Yes. I think the oats add a a smooth creamy mouthfeel. They actually add a nice touch in a lot of different kinds of recipes. They can also help in head retention.

hubie · Aug 11, 2008

I brewed this up about eight weeks ago and it is very delicious. I've received many compliments on it. Thank you for sharing the recipe.

Lil' Sparky · Aug 11, 2008

Glad you liked it. I think another batch of this is probably next up on the docket for me, too.

BTW - welcome aboard!

jacksonbrown · Aug 14, 2008

Just kegged up my second batch of this 2 weeks ago. Still lovin' it!

Lil' Sparky · Aug 14, 2008

I just blew my last keg of this. Must brew more!!!

DubbelDach · Aug 14, 2008

I just ordered the specialty grains and yeast for this.

Donner · Aug 18, 2008

Can anyone help me convert this to a partial mash? I might have to order another oz. of hops for a different recipe and it seems a waste to not take advantage of the flat rate shipping.

Lil' Sparky · Aug 19, 2008

I'll try to do it on Beersmith this evening for ya.

Donner · Aug 19, 2008

Lil' Sparky said:
I'll try to do it on Beersmith this evening for ya.

Thanks, i just downloaded beer alchemy since i run a mac, but i haven't figured out how to do the conversions yet. I appreciate it.

Lil' Sparky · Aug 20, 2008

This is what Beersmith came up with. I've never done a partial mash, so I can't speak from experience how close it is. I would've guessed the specialty grains wouldn't change and you would just substitute the bulk of the pale malt for extract. I bet either way would be fine.

5 lbs 3.8 oz Pale Liquid Extract (8.0 SRM)
2 lbs Pale Malt (2 Row) US (2.0 SRM)
13.2 oz Caramel/Crystal Malt - 60L (60.0 SRM)
14.2 oz Oats, Flaked (1.0 SRM)
6.6 oz Victory Malt (25.0 SRM)
3.3 oz Chocolate Malt (350.0 SRM)

The hop schedule shouldn't change. If you brew this, let us know how it turns out.

NateKerx · Aug 26, 2008

This looks awesome, I think I'm going to brew it up next week. I was thinking about using East Kent Goldings for both hops additions. In the yeast department my choices are WLP002 and packets of coopers dry. Any experience with either in this recipe? Thanks!

Lil' Sparky · Aug 26, 2008

I think either of those yeasts will work well, and EKG should be fine for both additions.

StunnedMonkey · Oct 2, 2008

Kudos to you Lil' Sparky. I just tapped your recipe (redubbed Monkey's Butt Brown Ale) and it's the first of my beers (since returning from a long layoff) that In can say is commercial quality, in that someone could tell me it was a commercial micro and I'd believe it. I couldn't get Fuggles when I went to brew this, so I used Willamette and Goldings, but otherwise it was your recipe exactly. I've got 5 taps. and this one earns a permanent spot. Well done.

Lil' Sparky · Oct 3, 2008

Love the name!!!

DubbelDach · Oct 3, 2008

I am drinking this now (dubbed "Deez Nutz")... It is fantastic and will be a staple in my arsenal. Thanks Lil' Sparky!!!

https://www.homebrewtalk.com/f36/all-grain-tutorial-nut-brown-ale-77705/

Lil' Sparky · Oct 3, 2008

Another great name - classic!!

Donner · Oct 18, 2008

Lil' Sparky said:
Name Description Step Temp Step Time
Mash In Add 14.69 qt of water at 165.9 F 154.0 F 60 min

Just want to clarify something about the above. My mash water should be 165.9 F when it hits the grain bed, meaning it will lose/absorb ~12 degrees and i should mash at 154 F for 60 minutes before batch sparging at 168 F.

Is that right?

Lil' Sparky · Oct 19, 2008

That's correct (for my system). Your system may vary, depending on what kind of MLT you use, and if it's preheated before you add your mash liquor. +12' should put you pretty close. Take good notes and that'll help you dial in your system where you can hit your mash temps easier. Brewing s/w like Beersmith, Beer Tools Pro, or Pro Mash can really help, too.

Donner · Oct 19, 2008

I've got beer alchemy, but i'm still learning to brew, so knowing if the program is telling me the right thing or not isn't easy to figure out.

I brewed the PM version of this today. Everything went okay, but the recipe might suffer because of the new system and getting used to doing PMs and the late addition method.

I'll let you know how it turns out in a few weeks.

Lil' Sparky · Oct 20, 2008

It'll just take some time and trial and error. You'll get it down, though. :mug:

Donner · Oct 26, 2008

Okay, so i racked to secondary today after my reading came back at 1.012. My OG was 1.053, so .001 off my target wasn't too bad.

The recipe i used was
0.20 lbs Chocolate malt
2.00 lbs pale malt 2-rows
0.40 lbs victory
0.80 lbs crystal 60l
0.80 lbs flaked oats.
5.00 lbs muttons LME - light (late addition)

1 oz Arg. Cascade 3.2AA (pellet) 60 min.
1 oz Goldings (pellet) 15 minutes.

I managed to get and keep my mash temps in the ball park of my target, but i must not have stirred enough because the temp varied by 2 - 3 degrees depending on where the probe was placed.

I subbed the Arg cascade for the fuggles because last time i was in my LHBS they ended up giving me arg. cascade instead of cascade and i didn't notice until i got home. It wouldn't have been a big deal but home in this case is 7 hours away so there wasn't much to be done. I don't know how this will change things since i've never made this with fuggles but the sample tonight didn't taste too bad, but more on that later.

I boiled 3 gallons on the stove and added my LME, hops and irish moss with 15 minutes left using the late addition method. This hopefully will keep my color in the correct range and also made up the difference in IBUs that i'd lose doing a 3 gallon boil.

Fermentation lasted less than a week (i'm assuming) in the 70 degree range.

The hydro sample tasted good. It was malty to start, but had a pronounced hop flavor at the end, with a bit of hop aroma. I am hoping the hop flavor at the end of the taste will mellow a bit more because it was a touch sharp, but nothing overly aggressive.

I'll give another report in a few weeks when it's done clearing.

How much carbonation should this beer have? Also, can anyone name a commercial beer that this is similar to? I am only curious since i want to get better about placing styles with what i taste.

British Brown Ale Nut Brown AG

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