British Brown Ale Nut Brown AG

[PGHBrew]

I'm on my second keg of this. Brewed one with wlp008 east coast ale and one with notty. I really like both of them. I pick up a little more of the nutty and silky in the notty batch. I guess my vote goes to the notty. Great recipe lil sparky!:rockin:

 

[chrisn812]

I wanted to chime in,

This is my first AG batch. I brewed this on Saturday night finally getting the batch into the fermentor at 1:30AM EDT Sunday morning. I pitched in some washed Nottingham yeast from a previous batch of Brewers Best Red Ale i had racked earlier that day into secondary. By the time i woke up ~8am and checked, the fermentor was bubbling nicely with a wonderful aroma.

A few questions: When I sparged with ~170dF water my temp probe said 205dF in my Igloo 5gal TUN. Is that right? I think I need a new temperature sensor. Also, my OG was 1.0645 corrected to 59 dF when I pitched making my effeciency 83%. Is that possible? If so, maybe next time I'll only use 8# 2-row.

I'm excited to drink this one...

ChrisN812

 

[Bombeque]

Ill be doing a version of this

8.5lbs marris otter
.5lb toasted otter (sub for victory
.25lb chocolate rye
1lb flaked oats
1lb crystal 80
1oz williamette 60
1oz ekg 15

Any thoughts?

 

[Bombeque]

Ill be doing a version of this

8.5lbs marris otter
.5lb toasted otter (sub for victory
.25lb chocolate rye
1lb flaked oats
1lb crystal 80
1oz williamette 60
1oz ekg 15

Any thoughts?

BTW this is what I have on hand, the only reason I made this one up..

 

[MMachi]

Picked up ingredients for this today for a brew day tomorrow. Looks delicious! This will be a celebration brew for my Brother's 40th in June.

 

[SwivelHips]

Brewing this tomorrow, using Sparky's recipe verbatim. Thanks man!!

 

[chrisn812]

Wanted to say thank you Sparky for the great recipe. I kegged this one last night and the glass I stole out of the rack was fantastic without any carb in it. Can't wait for this to carb up, it won't last long. I'm going to have to make another batch of this soon as I know it won't last long. Yum.

Question: Do other ale yeasts have different finishing FGs? Everything I've brewed so far I've used Nottingham (washed yeast, 2nd generation). It always seems to finish at 1.012.

ChrisN812
Primary: Nothing
Secondary 1: Nothing
Secondary 2: Nothing
Keg 1: Brewers Best Red Ale 1.054-1.012
Keg 2: Sparky's Nut Brown Ale 1.062-1.012

 

[SwivelHips]

WOW that Notty Ale Yeast works fast! SG went from 1.056 to 1.014 in four days! I really thought the fermentation had stuck when the krausen fell after such a short time. I'll take the gravity a couple more times over the next week to see if it's truly done; the trick is going to be finding time to bottle in the next 2 weeks! Though I guess it won't hurt it at all to stay in primary and clean up for three weeks, as all my other beers have.

 

[thx997303]

I brewed a 3 gallon batch of this a bit over a week ago. Used biab method and I ended up with an OG of 1.080 which I attribute to boil losses. Anyway, topped up to 1.055 and it has been sitting at 60 degrees F.

Interestingly, I have white specs on the top of the beer. Hoping that's just yeast or something and it will clear later.

Thinking of bottling it around two weeks in fermenter.

 

[thx997303]

Took a gravity reading, 1.012 on the nose. But there are some white flecks floating on the surface of the brew. Anybody else see something like this?

 

[MrBrewEsq]

I wanted to chime in,

This is my first AG batch. I brewed this on Saturday night finally getting the batch into the fermentor at 1:30AM EDT Sunday morning. I pitched in some washed Nottingham yeast from a previous batch of Brewers Best Red Ale i had racked earlier that day into secondary. By the time i woke up ~8am and checked, the fermentor was bubbling nicely with a wonderful aroma.

A few questions: When I sparged with ~170dF water my temp probe said 205dF in my Igloo 5gal TUN. Is that right? I think I need a new temperature sensor. Also, my OG was 1.0645 corrected to 59 dF when I pitched making my effeciency 83%. Is that possible? If so, maybe next time I'll only use 8# 2-row.

I'm excited to drink this one...

ChrisN812

Re: 205dF in your mash tun.. I question your thermometer.. Can you or have you calibrated it recently? Calibration is easy with some boiling water.. it should read 212 dF at boil (unless you live in Denver) If yours can't be calibrated I'd think about replacing it with one that can be. With regards to your efficiency.. :rockin: Sounds like you might have accidently pulled off a mashout with that high grain bed temp reading. A mashout will definitely raise your efficiency. A mashout is where you raise your mash temp at the end of the mash to around 160-165 dF. In your situation, rather than adding more hot water to raise your temp, try drawing off some of the mash liquid and heating to a boil then return it to the mash, before you set your grain bed with a recirculation step. This will take a little experimenting to get it dialed in, but it’s worth the effort. This will help to liquefy the sugars you just converted and aid in you sparge, thus raising your sparge efficiency. You are right with your comment of using less grain to get the same OG results. You didn’t say what your target OG was so I’m assuming it was lower than the 1:065 you ended up with. However, as I always say… Good beer begins at 1:060!

Good luck with your batch. Keep the faith.

 

[thx997303]

Just bottled my half batch of this. Tastes like it has some real potential.

We'll see in three weeks.

 

[git_dr1]

I made this verbatim to the original recipe and just transferred to the secondary after 14 days. I am going to leave this for another week or two before kegging but I can't imagine it improving much in flavor. I am sure I'll make this one again.

 

[DustjunkieScott]

Gotta give props where props are due. I made this 3 months Ago and entered it in my first competition today. Text from the owner of the beer garden. ....... The certified beer judge awarded your nut brown 2nd place in the specialty category out of 37 homebrews. Congratulations on a great beer. You can pick up your medal when you get a chance.

 

[Lil' Sparky]

Gotta give props where props are due. I made this 3 months Ago and entered it in my first competition today. Text from the owner of the beer garden. ....... The certified beer judge awarded your nut brown 2nd place in the specialty category out of 37 homebrews. Congratulations on a great beer. You can pick up your medal when you get a chance.

Sweet! Well done!

 

[eviljay]

Doing this Sunday, going to attempt to use this as a base for a coconut brown. Wish me luck!

 

[Laszlo]

This is my first post here. I just had to acknowledge this recipe; one of the tastiest brew I ever made. Thanks Sparky.

 

[Taco29wps]

Just bought all the grain and hops today! Gonna rock it out this weekend. I will post the results as soon as the brew is frosty!

Thanks for the recipie...

Taco

 

[JeffoC6]

Just got all of my ingredients for this and will be brewing it up on Saturday afternoon. Looking forward to it!

 

[Touristbob]

Brewed this on Sunday, got a OG of 1.060, little high, reading today is 1.014. Tastes great already. Thanks for the great recipe.

 

[Oophaga]

Just popped open my first bottle of this brew. It came out high on the OG so its a bit stronger, over 7% if I remember correctly. All I can say is wow, what a delicious brown. It's still quite young, they've been in the bottles only about a month, so I expect it can only get better from here, now the test of patience.

 

[thx997303]

Has anybody run into a watery taste with this really young?

I brewed a second batch, and although I hit all my numbers, it tasted watery when I took a hydrometer sample.

Seems I got a FG of 1.010 so slightly low.

 

[MrBrewEsq]

Has anybody run into a watery taste with this really young?

I brewed a second batch, and although I hit all my numbers, it tasted watery when I took a hydrometer sample.

Seems I got a FG of 1.010 so slightly low.

Yeah, my first try with this recipe seemed a little thin to me too. I'm going to throw a little Munich in it next time to big up the mouth feel.

 

[Oophaga]

Far from watery or dry with mine, but it finished at 1.012 and had a starting gravity of 1.067. It is very good, with a great body. Maybe your water profile affected the body?

 

[JeffoC6]

Just mashed in. 1-Gallon AG batch (yes, I only do 1 gallon batches, big whoop wannafightaboutit?). Strike temp met at 158, hit 154 after doughing in, wrapped up in sleeping bag and set the timer for 60 minutes. Updates to follow...

 

[JeffoC6]

Mashed for 1 hour. Just checked and temp of mash was 148. Looks like I lost some degrees from the 154 mash temp :/

 

[JeffoC6]

Mashing out (BIAB). Just stirred until I hit 170 and letting sit for 10 min. Will then begin boil and hop additions, ok folks?

 

[JeffoC6]

Pre-Boil

Boil

 

[JeffoC6]

Just pitched yeast. Starting gravity 1.051. Sample tastes nice, sweet, malty, and caramel. I reckon this is gonna be a fiiiiiiine brew.

 

[JeffoC6]

In the fermenter, setting the chamber to 65