British Brown Ale Nut Brown AG

[coffeediver]

I kegged my 10 gallon batch that I made on Nov. 2nd yesterday. Did not end up with as low FG as I was hoping for, only got to 1.020 but started with 1.063. Mash efficiency was at 95%.

 

[pinback]

why does the recipe on brewmasterswarehouse.com have 2 packages of danstar nottingham yeast, and the recipe here has only 1 package?

I only used one, so I'm just wondering should I add another?

 

[Lil' Sparky]

Who knows. You definitely don't need 2 pkgs of yeast for a 5 gal batch if the yeast is good and pitched properly. Maybe they put 2 in there in case one doesn't take off - happens sometimes.

 

[greatschmaltez]

Did not end up with as low FG as I was hoping for, only got to 1.020 but started with 1.063. Mash efficiency was at 95%.

Check your hydrometer with some 60 degreeF water. My guess is it is off because nobody gets 95% mash efficiency. I'm thinking both your readings are too high... Indicating you need a new hydrometer. I've had offset hydrometers too, seems semi-common from what I've seen.

 

[coffeediver]

Check your hydrometer with some 60 degreeF water. My guess is it is off because nobody gets 95% mash efficiency. I'm thinking both your readings are too high... Indicating you need a new hydrometer. I've had offset hydrometers too, seems semi-common from what I've seen.

Hydrometer is dead on. I am using a clone of Kal's Electric Brewery which gets 90 to 95 percent efficiency all the time. I set my beersmith to adjust accordingly.

Barry

 

[greatschmaltez]

Hmm, my advice would be to use 2 packs of yeast next time, at 63 OG, you may even want to consider 3 packs. Also, if you want to ensure you have fermentables, mash at 145 and then 155 for 45 minutes each. Also make sure you ferment around 60 or so for Notty... Otherwise, consider using Cali with proper starter and aeration.

 

[kal]

Hydrometer is dead on. I am using a clone of Kal's Electric Brewery which gets 90 to 95 percent efficiency all the time. I set my beersmith to adjust accordingly.

95% is indeed what I get. Though consistent efficiency is more important than high efficiency (IMHO).

Back on topic:

I would check to make sure you actually mashed at where you think you did, make sure to aerate well, make sure you ferment at the right and stable temp, and pitch a little over 1 pack of Notty per 5 gals for a 1.063 OG beer. 2 is certainly a lot but not overkill. 1 pack should be fine however, especially if you ferment at around 68F.

There's also been issues with Nottingham recalls in the past so who knows - maybe you've got a bad one?

Kal

 

[CrystalShip]

I did this brew two weeks ago and substituted 2row for Maris otter and hit 1.064

 

[MichaelBrock]

This recipe has been pending on my "to brew" list for a while and it will be my next brew. However, I recently ran into a recipe for a Pecan Brown Ale that intrigued me. It seemed a bit overly sweet for my taste though. Would this recipe make a reasonable base for adding pecans? Pondering the possibilities.

 

[Mermaid]

This recipe has been pending on my "to brew" list for a while and it will be my next brew. However, I recently ran into a recipe for a Pecan Brown Ale that intrigued me. It seemed a bit overly sweet for my taste though. Would this recipe make a reasonable base for adding pecans? Pondering the possibilities.

I think so. I would stick to pecan "flavoring" though (like the Loran's candy flavoring), maybe with a small amount of caramelized "sugar" (which would dry out, but leave the "caramel" essence), and then some lactose for creamyness.

From all I've read, you don't want to use actual "pecans" as there's some sort of bad chemistry that goes on with using fats in brewing.

This is a really nice, simple recipe. Mine finished at 1.055. It's carbing up / conditioning in the bottles right now.

 

[MichaelBrock]

It FINISHED at 1.055? That seems like it didn't even start to ferment I have read a few recipes that used real pecans and the key seems to be to roast them a few times, wicking away the oil with each step using paper bags.

 

[Mermaid]

It FINISHED at 1.055? That seems like it didn't even start to ferment I have read a few recipes that used real pecans and the key seems to be to roast them a few times, wicking away the oil with each step using paper bags.

Typo on my part. Should have said 1.005.

I've never worked with any fat in a brew, so I'm not sure. Just did a bit of research when considering brewing up a pecan pie porter clone (Clown Shoes). The folks at Clown Shoes say they use flavoring vs. using actual pecans.

My version of this recipe took about 3 weeks to get to FG. OG was 1.060. I used the Wyeast 1469 yeast. I don't think I airated the wort well enough, it was slow to start, and never really blew the top off the fermenter like I was expecting it would. Still, what I put in the bottles tasted pretty good (it's fairly dry, but has a nice toasty quality about it).

 

[pinback]

after 3 weeks in the keg, this beer is really tasty. i find its very balanced between the chocolate and caramel tastes. i wish mine would clear up though, its still as cloudy as day 1 and i cold crashed before transfer too. i think the next batch i do, i'm going to do natural carbing with some priming sugar in the keg, and just let it sit for a while.

but everyone loves this beer, even though its cloudy. its got a nice buzz too as mine came in at about 5% abv, and its so drinkable you don't really realize how much you've had until your light headed..

 

[Primevci]

is this a pretty light nut brown? the ones i did in the past seem way darker then this....this looks like a amber to me...

 

[Lil' Sparky]

It's not real dark, but it's not an amber. It definitely has the color and taste of a nut brown.

 

[Mermaid]

Tasted the first bottle on Friday. Mine turned out pretty dark, but WOW is it GOOD!! I got a bit more minerally quality out of the yeast, but it tastes fantastic and is spot on for a nut brown ale. It's only been in the bottle 2 weeks (and already carbed up enough to drink). Another few weeks in the bottle and I'll be ready to hand this out to friends.

Great recipe! Will definitely brew this again.

 

[kevin476]

I brewed this a few weeks ago but I subed Liberty and crystal hops, put in the keg yesterday and its gonna ned to sit a few day but seems delicious so far. The only problem I had was the first pouch of nottingham was bad..

 

[coroboto]

I just brewed a (extract partial grain) Nut Brown yesterday that is based off of Dragon's Milk Brown Ale. I have that book of 250 recipes from BYO and it looked like a good Brown. posted: http://hopville.com/recipe/1138839/american-brown-ale-recipes/oak-grove-nut-brown-ale at Hopville. I was tweaking grain content for a 6.5 gallon batch and I think it may have gone a little bit Imperial and was wondering about doing less or no roast barley and subbing in oats. I think this substitution would work for the style of beer and the alcohol content of 7.1.

comments appreciated, thanks in advance.

 

[burninmules]

I brewed a batch of this last May and it turned out pretty good so, I brewed another batch of it last week. Last time I used Nottingham. This time I used Wyeast 1028 London Ale yeast. Two more weeks until I tap it...

 

[MeanGreen]

I've had this recipe bookmarked for awhile

Just got in some Texas Pecan Roasted Coffee. Might be a perfect base for a Coffee Brown Ale

Thoughts

 

[Bombeque]

Been searching this thread but couldnt find how long to wait from grain to glass? I dont do secondaries. Usually leave it on the yeast for 3 weeks then bottle. How long in the bottle?

 

[motleybrews]

Been searching this thread but couldnt find how long to wait from grain to glass? I dont do secondaries. Usually leave it on the yeast for 3 weeks then bottle. How long in the bottle?

Most beers take 3 weeks at 70 degrees in the bottle. Pretty standard.

 

[Bombeque]

Im familiar with that, just didnt know if this need anymore than that to be at its best?

 

[ryden]

This is my take on this recipe! I used
Grains: Viking Pale Ale, Viking Crystal 100, biscuit malt and chocolate malt.
Hops: Fuggles and East Kent Goldings
Yeast: Safale US-05

I have some problem with the carbonation but the taste is awesome!

 

[america]

Brewed this up last night exactly as the recipe reads. This is the first time using Nottingham and I'm excited to see how it turns out. Been using wyeast 1056 to substitute in other recipes (just because that was the closest thing the lhbs had), can I wash and reuse this yeast like liquid yeasts? I'd really like to rebrew some of those beers with the proper yeast.

 

[dummkauf]

Brewed this up last night exactly as the recipe reads. This is the first time using Nottingham and I'm excited to see how it turns out. Been using wyeast 1056 to substitute in other recipes (just because that was the closest thing the lhbs had), can I wash and reuse this yeast like liquid yeasts? I'd really like to rebrew some of those beers with the proper yeast.

You can wash and re-use any yeast. However, for something like Nottingham, I'd probably just order a bunch of it online before I'd go through the trouble of washing/reusing it.

 

[america]

You can wash and re-use any yeast. However, for something like Nottingham, I'd probably just order a bunch of it online before I'd go through the trouble of washing/reusing it.

I had heard its not great to reuse wine yeast (from apple wine) as it gets odd flavors very quickly, wasn't sure if all dry yeast was like that or not.

I know 4 bucks isn't a lot for yeast, but if all I have to boil some water and dump it on a cake to get 4 batches of yeast... ill take it.

 

[skimble]

OMG! This is SO good! I added a few too many oats (didn't measure.) And, I added 4 ounces too many chocolate malt.
And, I added about 4 ounces of maltodextrin.
I sampled it today after 1 week in the secondary. It's nutty... wow!
Any reason why I should wait another week to bottle?

 

[phuff7129]

Brewed this up today exactly as the recipe states. I missed the mash temp. I started at 152 and finished at 150. I don't think this will make a big deal on the finished beer. The mash had the most wonderful nutty flavor and aroma. Which grain/grains give it that nuttiness? I'm excited about this one!

 

[richkev]

OMG! This is SO good! I added a few too many oats (didn't measure.) And, I added 4 ounces too many chocolate malt.
And, I added about 4 ounces of maltodextrin.
I sampled it today after 1 week in the secondary. It's nutty... wow!
Any reason why I should wait another week to bottle?

Hey Skimble, I'm not sure if anyone ever answered your question. I would definitely take a hydrometer reading before bottling any beer. Early on, I made and bottled a beer without making sure it had finished fermenting. The first couple I opened were gushers. A couple of weeks later, I had a bunch of glass grenades. A buddy came over, and we had to drop them one by one into a 55 gallon drum he used to burn trash. They would literally explode when they hit the bottom. It was a beer that I had added honey to, but, I'm always careful after that experience. An unusual experience, I'm sure, but a little caution never hurts. YMMV, as always.