British Brown Ale Nut Brown AG

[JordanThomas]

Outside of amazing, great, etc., can someone define the taste qualities of this recipe. I want to make it but I'd like to know what to expect of the finished beer. I'm sure all of that has been discussed in these zillion pages but I am growing old and time is of essence. Appreciate any feedback.

I accidentally used 1/2 lb instead of 1/4 lb of chocolate malt, and used US-05 instead of Notty, so take my notes however you may:

Smells nutty, very slight fruit notes, and roasted. Like a good bread.

Taste is again, nutty, slightly fruity, and chocolatey. The chocolate is pretty apparent, in a good way. We carbed ours to 2.0 volumes, so I would have liked a bit more of a frothy mouthfeel, so if I were to do it again, I might add some more flaked oats.

 

[BrewLou]

Brewed this today for my companies xmas party. If our venue will not allow me to bring in additional alcohol then we will just have to have an after party! I added a bit of cinnamon/ginger to it the last few mins of the boil for my own little addition to this. I am debating adding a bit of vanilla to the 2ndary once it is ready. So far tastes amazing in raw form! OG came in at 1.056.

 

[timewasted]

I just poured my first pint off the keg. Great heavens this beer is delicious. Definitely a new staple for the house.

[Edit] a buddy of mine just named this the "Jailbate Brown", as it is amazing at just 3 weeks old. Now to come up with a label.

 

[ktraver97ss]

I am considering adding some cinnimon sticks and vanila beans to my secondary to give this brew a xmas twist as well. How many of each and how long is recommended?

 

[knuckledragger]

Just want to chime in my two cents. Pulled a sample of this after 2 weeks in the primary. Tasty brew! Do not hesitate to make this if you enjoy brown ales. This was probably my 10th BIAB and I consider it one of my best. Thanks for sharing the great recipe. Cannot wait to drink this after its been in the bottle.

 

[jwm1485]

Anyone ever make this with 1028?

 

[mgortel]

I am going to make this my next brew....gotta try this....looks like a lot of positive feedback!

 

[ArnooBrew]

My first attempt at this became infected, so I'm about to try it again.

 

[Odin_Brews]

This recipe is super! I had a couple cases out last night for a party, split between three different homebrews, this Nut Brown was gone in no time and despite there being plenty other beer everyone asked if I had any more Brown hidden away.

Thanks Lil Sparky and nice work Sir

 

[winvarin]

Kegged last weekend and tapped today. All I can say is that I'm a believe. This is an outstanding recipe. I mashed at 154.5 and fermented with WLP 002 at 63-65f. OG was 1.054, finished at 1.018. Just sweet enough for the MO and crystal to come through. The EKG I finished with just shows up as the beer warms.

Great recipe. This one has earned a spot in my regular rotation

 

[motleybrews]

i'll be brewing this this weekend. it'll be the final brew on my current system. and if it turns out as good as the thread makes it out to be, i may do a 10 gallon batch as the maiden voyage on my new system.

 

[mgortel]

I am brewing this on Saturday (39 hours and counting )

Anyway...I noticed the 7 day primary and 14 day secondary.....

Normally I do not secondary my brews unless really necessary for the style, etc.......so what is the verdict on this.....is the secondary necessary? Is there a real reason for it on this particular beer?

Also, would I be looking for a 75% completion towards FG as my target to transfer to secondary?

 

[motleybrews]

I am brewing this on Saturday (39 hours and counting )

Anyway...I noticed the 7 day primary and 14 day secondary.....

Normally I do not secondary my brews unless really necessary for the style, etc.......so what is the verdict on this.....is the secondary necessary? Is there a real reason for it on this particular beer?

Also, would I be looking for a 75% completion towards FG as my target to transfer to secondary?

I think i read many pages deep that the OP goes from primary to keg. Don't see why you'd need a secondary with this beer.

 

[motleybrews]

just picked up the stuff to brew this tomorrow. grains are sitting on my desk at work. man do they smell good.

 

[mgortel]

EDIT BY POSTER.....wrong post.

 

[mgortel]

I think i read many pages deep that the OP goes from primary to keg. Don't see why you'd need a secondary with this beer.

Thanks for posting that....

The reason I asked is because his original recipe post...original thread...says 1 week primary, 2 weeks secondary....sounds like he changed his process...thats good...I would rather not secondary if not needed

 

[winvarin]

I've had this on the gas a little over a week now. Keezer was empty so I put the temp at 45 and have my pressure at 11 trying to keep this lowly carbed. Made the OPs recipe to the letter with the exception of the yeast. Went with WLP002 at 65f. Mashed at 154.5f and it left a lot of body in this one.

There's a lot going on in this one. The 002 left it clear as a bell. Light esters from the yeast with a little bit of mineral-like bite that I love in Brit beers. Nice coffee/caramel aroma. And the flavor starts with the malty, nutty slightly sweet flavor of a brown, giving just a hint of that earthy classic EKG taste as you swallow.

Excellent recipe! I need to break out my beer gun and bottle a few of these, then find a contest.

 

[motleybrews]

Brewed it today. Just pitched the yeast and sealed the bucket. Decent brewday but I boiled off an extra gallon. 4.5 in the bucket.

It was taking forever to get to a boil so I switched tanks and had more control over the flame. Think I went a little too high. No big deal. Or it may have been when that tank ran out of gas with somewhere between 32 and 16 minutes left in the boil. May have brought it back up to a too aggressive boil, or over compensated and boiled a few too many minutes. Regardless it was a good day. If manti t'eo had won the heisman it would have been even better.

Go irish

 

[brett1341]

I think I'm going to brew this sometime this week. I was thinking of adding .75 lbs honey malt to make it a honey nut brown. Any input on this?

 

[winvarin]

I think I'm going to brew this sometime this week. I was thinking of adding .75 lbs honey malt to make it a honey nut brown. Any input on this?

The beautiful thing about this hobby is that we are limited only by the number of ingredients we can find on this planet.

That being said. I would not personally add honey to this. I would be concerned that it would be too fermentable and run the risk of fermenting drier than you'd want. But honey would add an interesting layer to an already complex beer. To add honey, you might consider one of these options:
1. Add less (.3 to .5 gallons) so that the beer doesn't finish too dry.
2. Mash at a higher temp. Bump up 1 or 2 degrees and make your grain contribution a little less fermentable to account for the honey.
3. Go with a less attenuative yeast strain, something that will drop out before its done eating all the honey. That should leave some of the residual character and sweetness behind from the honey.

Personally, I would go with #2. I would mash at 155 or so, and just stir the honey in at flameout. That way you don't boil off all the awesome aromatics from the honey. If you really want to make the honey stand out, you could also play with the late hop addition. Adjust for IBUs and maybe make it a 20 or 30 min addition to reduce the chance that it clouds the contribution from the honey.

 

[thx997303]

He said honey malt, not honey. Different animal really.

I think it would be worth a try, but I wouldn't have big hopes for it. I'm not of the opinion that it needs a bunch of sweetness.

 

[winvarin]

Bah. My bad. I saw honey and completely skipped over the word malt. Carry on

 

[america]

I'll be brewing this up for the second time tonight but subbing biscuit malt for the victory, as my LHBS was out of it. Pretty sure it will taste just about the same though. Anyone have a suggestion of what to reuse this yeast on?

 

[jwm1485]

Took a gravity reading today it was 1.017 what are you guys getting for final gravity.

 

[winvarin]

What did you start with. I started at 1054 and finished out, even with about 3.5 weeks in primary, at 1018.

 

[dallasdb]

How fast did this finish fermenting?

I need a fast finish for my next brew.

Does Notty ferment hard and fast?

If not any thoughts on using S-05?

 

[jwm1485]

Started with 1.058

 

[winvarin]

Started with 1.058

Then I say you're good to go. I went from 1054 to 1018, but I mashed at almost 155 f.

 

[dallasdb]

Brewed this tonight, smelled great. Crap ton of hop debris though. I'm wondering how much I'll lose to trub when I rack.

 

[wobblymadman]

When I brewed this I had the same thought. There seemed to be an inordinate amount of trubby debris in the fermenter. Almost as much as I had for the previous brew - an IPA with way more hop additions.

But I wouldn't worry about it. I can tell you that after nearly three weeks (in primary - I don't do secondaries) it has all settled out into a very compact layer at the bottom. I'm not sure what yeast you used, but it seems Nottingham does a nice tidy-up job and certainly flocculated well in my case.

I'll be bottling this weekend. Looking forward to taking a sneaky slurp and checking the pre-carb flavours.