1st attempt for a Nut Brown

[blackstrat5]

So I brewed, bottled and tasted my first AG and my first recipe I tried devising. So I planned for a Nut Brown. The beer turned out to be not nutty at all, the color was darker than I expected (not that big of a deal). Anyway, I was wondering if I could get some comments on the grain bill I had.

84% - 2 Row
8% - Crystal 40L
4% - Brown
4% - Chocolate

The Chocolate really came through, but I wasn't getting any nutty flavors I normally get in Nut Browns. Any ideas what I should change?

 

[GrainCounter]

You should try using Maris Otter malt instead of regular 2-row. This change may add some subtle nutty flavor. You could also substitute in some vienna malt, which many people also find to have a nutty flavor.

 

[avidhomebrewer]

I've brewed a few nut browns over the years and found that at least 1/2# of special b yields a good, nutty, aroma/flavor.

 

[GrainCounter]

A quick search says you should also consider any highly kilned malt such as biscuit, amber, aromatic, munich, brown malt, etc.

 

[blackstrat5]

I do have Brown malt in there, should I try adding more? Or cut the Brown and run with vienna munich or victory? Or a combination?

 

[blackstrat5]

So, I tried redesigning the recipe, anyone have suggestions? Too much caramel? Not enough base malt? Might be overdoing the bready/nutty flavors through too much victory and vienna?


2-Row Malt 7.10 lb 65.0 %
Caramel 40L Malt 1.64 lb 15.0 %
Vienna Malt 1.09 lb 10.0 %
Victory Malt 0.84 lb 7.7 %
Chocolate Malt 0.25 lb 2.3 %

Thanks

 

[cyraxx]

You should try using Maris Otter malt instead of regular 2-row. This change may add some subtle nutty flavor. You could also substitute in some vienna malt, which many people also find to have a nutty flavor.

Listen to this man. Marris Otter, in combination with an increase in your Brown Malt, maybe ~8%? should do you right in my opinion.

 

[kanzimonson]

+1 to Maris Otter.

Also Munich/Vienna at about 10% will add some grainy toast flavors.

Finally, any combination of the "nutty" grains up to 15% should be nice. I'm especially partial to Aromatic, and I have another friend who swears by Victory. I think aromatic is very bready, and he feels victory has that chocolate covered pretzel taste.

I don't think you need to go much more than 12% crystal, and for brown ales I keep the chocolate in the 2-3% range, but I also add in .2% black malt (it usually comes out to about a half oz in 6 gallons). Also consider using two types of crystal, maybe some 40 and 80.

 

[Freezeblade]

Marris Otter totally, that will really help. Another thing I think is to use more english-y grains and crystals. I do my nut brown as follows lately:

85% Marris Otter
6% Brown Malt
6% English Crystal 55L
3% UK Chocolate

Yeast, pick an english yeast or american yeast which focuses more on malty rather than fruity esters. Nottingham, Yorkshire, West Yorkshire, Ringwood, etc. and ferment on the lower side of the range, so fruityness doesn't get in the way of your toasty flavors.

YMMV

 

[blackstrat5]

I switched to Marris Otter for the base malt. I kept the rest of the new grain bill the same, more to satisfy my curiosity (it's a learning experience right?). I'll let everyone know how it turns out.. Thanks for the advice given!

 

[kanzimonson]

Good idea only changing one thing.