Awesome Nut Brown 6% ABV but not too heavy

[nckmsn]

So I have been brewing the same Nut Brown for about 10 years and decided to switch it up for a change. My goal was to raise the ABV and at the same make a well balanced Nut Brown without too much body. And it came out awesome so I joined these forums to share. Please feel free to ask any questions about it if you want before you try and brew it.

10 gallons

22 lbs am maleurop (AM 2row)
1.5 hugh baird brown malt 60 lov
.5 patagonia dark chocolate 450 lov
1 breiss special roast

Mashed at about 148 for 60 minutes

1oz Willamette 15.6 alpha for 60 minutes
2 oz Willamette for 15
1oz Willamette for 5
1 oz cascade 5 minutes

Wl Dry English Ale yeast

 

[skunkfunk]

I'm planning on brewing a 5 gallon nut brown soon; I wonder if this is what I'm looking for.

What's the OG and FG? Are all of these ingredients stuff I can get at the LHBS?

I know I like Sam Smith nut brown; is it anything like that?

 

[nckmsn]

I myself like the Sam Smith Nut Brown as well. This has a little less body and a different nut character. I am not sure what is used in Sam Smith for the nut character. If you want some more body chose a higher mash temp. Also some munich malt would get this closer to Sam Smith by adding some more maltiness. Maybe you could do some research as to what grain is ised for the nut character in Sam Smith and then substitute that for some or all of the Special Roast.

I am sorry, but I didn't keep track of the fg but the og is about 1.060.

 

[RonPopeil]

Sam smith recipes are usually pretty straight ahead. I would start with Maris otter English brown, English crystal (55lov) and fuggles or williamette for hops.