I am making Northern Brewers Nut Brown Ale extract kit. Was thinking of adding brown sugar for some extra flavor. What are your thoughts on this? How much should I add? What effect would it have on the beer?
John53189 said:I did that, I used brown sugar at bottling. Was very tasty, and all gone!
Did you use that instead of priming sugar?
I didn't add brown sugar to the boil when I just brewed the NB Nut Brown Ale, but now am thinking I would like to do something to it to give it more of a flare.
Should I add some brown sugar to the keg (secondary) and let it sit at room temp for another week or two prior to hooking it up to the co2?
Or, should I just add some oak chips or vanilla beans to the secondary and then keg it, without using brown sugar?
HELP!
You can add it to secondary if you want, but make sure it ferments out. You'll need to pasteurize it first. Mix it with a pint of water and boil for 5 minutes.Should I add some brown sugar to the keg (secondary) and let it sit at room temp for another week or two prior to hooking it up to the co2?
While there's no strict definition of "nut brown ale" (BJCP or oitherwise), most would probably argue that oak and certainly vanilla don't belong. Roast and malt flavors are the focus in pretty much all beers that call themselves "nut brown." Many of them use dark-roasted caramel malts and a slight molasses flavor can complement this well. Additionally, the drying effect of the sugar can cut the heaviness of a lot of caramel malt somewhat. But then again, it's your beer, why not try oak and/or vanilla and see if you like it?Or, should I just add some oak chips or vanilla beans to the secondary and then keg it, without using brown sugar?
I didn't add brown sugar to the boil when I just brewed the NB Nut Brown Ale, but now am thinking I would like to do something to it to give it more of a flare.
Should I add some brown sugar to the keg (secondary) and let it sit at room temp for another week or two prior to hooking it up to the co2?
Or, should I just add some oak chips or vanilla beans to the secondary and then keg it, without using brown sugar?
HELP!
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