British Brown Ale Nut Brown AG

[CliffMongoloid]

Would us-05 work ok with this recipe?

 

[winvarin]

Would us-05 work ok with this recipe?

As Jamil would say .... "Weeeeeeeeelllllll ...... You COULD use that, buuuuuuuut."

I would recommend s04, maybe Notty if you use a dry yeast. But wlp002 is other-worldly good in this beer. I'd have to check my notes but I want to say I was in a hurry and didn't make a starter. I think I just went with 2 vials in 6 gal.

 

[MrBoogaloo]

Just brewed this for the first time. In came in with an OG of 1.052 so not too far off from the recipe. I'm pretty excited to try this one out when it's ready.

 

[joety]

Ok, I will be trying this out but have made a few modifications due to my ingredients on hand which I'm trying to use up. Let me know what you think.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Nut Brown Ale
Brewer: Joe Tylicki
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 12.50 gal
Boil Size: 14.31 gal
Estimated OG: 1.053 SG
Estimated Color: 15.5 SRM
Estimated IBU: 24.9 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 77.42 %
2.00 lb Oats, Golden Naked (10.0 SRM) Grain 8.60 %
1.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.45 %
0.75 lb Biscuit Malt (23.0 SRM) Grain 3.23 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.15 %
0.50 lb Victory Malt (25.0 SRM) Grain 2.15 %
3.00 oz Fuggles [4.00 %] (60 min) Hops 17.1 IBU
2.00 oz Goldings, East Kent [5.60 %] (15 min) Hops 7.9 IBU
0.63 tsp Irish Moss (Boil 10.0 min) Misc
2.50 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 23.25 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 34.88 qt of water at 167.8 F 154.0 F
10 min Mash Out 168.0 F

 

[bucfanmike]

Wow, up to 64 pages. Hoping someone can answer a quick question and save me rummaging through all the posts. Im on a time limit and my brother in law wants a nut brown for a party. Is this beer good young? Based on the recipe, Im guessing it should be ok. I would have probably 12 days to ferment and then a week in the keg. I am able to control ferment temps so that should help as well.

 

[winvarin]

Depends on the yeast you use. I make it with 002 and find that it is best with a 3 week primary and a week or so in the keg. But something like Notty may clean up a little faster flavor wise.

Either way, a big healthy pitch will probably help you accelerate your timetable.

 

[SilverZero]

Just brewed this tonight following the OP to the letter. Hit all the numbers just right, so here's hoping it's a winner!

 

[CliffMongoloid]

Anyone know the pre boil gravity of this?

 

[joety]

Anyone know the pre boil gravity of this?

I had the same question initially since I don't see it listed, but I believe it's 1.054. A big beer for a nut brown.

 

[MarcusKillion]

gravity sounds about right . Should be around the .060 range when done I think give or take a few or 10 one way or the other . I can tell you that the Deeznuts version which is what I just brewed ( almost ) is 1.064 pre boil . that is a version with 1 lb chocolate instead of .25 . I think I may have hit a bit low this time around . Do not think a few points either way is a deal breaker . this version does come out a bit light on the chocolate coffee flavor and is mellow for a brown and very tasty indeed. I am brewing it next week as friends really enjoy it .
This time I went with in between Deeznuts and this . Deeznuts version has won a few first place prizes . It uses 1 pound chocolate and a 15 minute fuggles ounce . I used 10 ounces chocolate that had a ounce of black in it and about 22 grams of fuggles for 15 minutes.
Any way you go you will be drinking a great beer. With this flavor profile I think you will not be noticing any difference in a few gravity points .
just boil off a bit more water to get your gravity up higher if it is important to you but I think you will not need to.

edit : I also used 10 pounds of 2 row .

 

[CliffMongoloid]

Brewed up last night basically everything that could go wrong did go wrong I left a metal container full of utensils on the stoves burner element and I turned on the wrong burner so all of the plastic utensils in said metal container where melted and the fire department almost came to my house....and i left my fermenter bucket to close to the propane burner and melted it

Rough day

 

[MarcusKillion]

Brewed up last night basically everything that could go wrong did go wrong I left a metal container full of utensils on the stoves burner element and I turned on the wrong burner so all of the plastic utensils in said metal container where melted and the fire department almost came to my house....and i left my fermenter bucket to close to the propane burner and melted it

Rough day

Someone will be over soon to take away your matches .

I just made mine and dropped two old greasy soaked hot pads into the mash tun . At leas that will not be bad but a few batches ago on another brew I dropped one of them in my wort after boil and it infected my beer. 4 cases lately have been dumped down the drain due to infection . the last was cream of three crops that turned to vinegar .

It is okay if you burn your house down just make sure you save the beer! Use the wife and kids to cover up the bucket while you run through the flames .

 

[ChrisL_]

Well I finally got to crack the first bottle and I must say I like it. Thanks for sharing an excellent recipe.

 

[MarcusKillion]

Just stuck mine in the fridge . It has been at 68 degrees since brewing but now I am going to set it for another week at 60 and bottle .
This is a great beer indeed.

 

[ericrdb]

Thanks for the recipe, I'm looking forward to giving it a go.

I'd like to add maple flavor, either with syrup or maple extract. I've seen some people put 8-12oz of Grade B syrup in at flame-out for their maple nut browns. Others suggest using it as priming sugar during bottling to retain more maple flavor. Some do both.

How much I should add here? Ideally, retaining the nutty balanced flavors and adding a complementary maple flavor.

 

[ChrisL_]

Anyone else getting massive head with this beer? (Where else but a beer forum can I say that? )

I carbed to 2.5 volumes and waited about six weeks before drinking. So I poured one tonight and had a large frothy head that was even with the top of the glass. I walked away for two minutes and returned and the head had expanded upwards and looked like this.





After two minutes

So I decided to put on a stopwatch and waited seven minutes and it still had most of its head before I started to drink it. Here it was after seven minutes.





Another seven minutes later.

Note that I brewed this as per the original recipe. I did put about one half ounce of almond extract in half the bottles (including this one) but the half without is not much different.

 

[D_Nyholm]

Sounds like 2.5 might be a little high? I would typically carb this in the low 2's myself, but that is just my tastes. Did it seem overly carbonated? Maybe yours will just require an extra gentle pour

 

[ChrisL_]

I agree that 2.5 is a bit high to be in style (personal preference) but it is not a crazy high number overall. I did my previous batch (a pumpkin ale) to the same level and did not get near that amount of head.
Also note that these are not bottle bombs that foam over on opening. It opens with a decent off fit and does not foam up at all. And I did do a fairly gentle pour.

 

[peanuts004]

Ok in just starting, I see the recepie but how many gallons of water do you need for this recepie ? Sorry and if someone can explain ill be very happy!!!!

 

[MedicMang]

Ok in just starting, I see the recepie but how many gallons of water do you need for this recepie ? Sorry and if someone can explain ill be very happy!!!!

Are you extract or all-grain?

 

[brokebucket]

ok, so I converted this to extract and got my stuff. Doing some research, it turns out I really need to mash some grain with the oatmeal in order to convert. Problem is, I dont have any available.

So, what to do?

a) throw it in and pretend it will "steep"

b) leave it out and proceed minus oatmeal.

c) ???

Any help appreciated, I am brewing this 6/23 in the PM.

 

[MarcusKillion]

Ok in just starting, I see the recepie but how many gallons of water do you need for this recepie ? Sorry and if someone can explain ill be very happy!!!!

Mash Profile
Name: Single Infusion, Medium Body, Batch Sparge
Mash Grain Weight: 11.75 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F


What you need is the following -
Use 14.69 quarts of water heated to 169.9 or about 170 degrees or so. Put that water in your mash tun . It will cool a bit . then pour in grain ( not all at once ) stir into water while pouring so you do not get any clumps or cold spots . The water will cool down to about the 154.0 degrees needed for mash . ( if not then you need to add in hot or cold water to get the temp. ) Do not worry about getting it perfect . Your beer will still be great . 150 to 154 will most likely do the job . If you get say 148 then add in a gallon of boiling water and stir it up good . If you get 159 then add in some cold water but not as much and not all at once as it cools quickly when it starts dropping . A quart at a time is good .
REMEMBER - if you add in a gallon of mash water you need to cut out a gallon of sparge water . I simply sparge until my boil volume is reached then turn off the spigot . That way it really does not matter how much you use .
Only practice will tell you what temp to use for your tun as it varies .

Sparge water . 4.21 gallons at 170 degrees . keep a lid on the pot so it does not cool down too much while sparging as it takes a while to do right . Sparge and drain mash tun at a slow rate to avoid clogging your filter . i.e. stuck sparge . Just drain your mash tun then start your sparge pouring through a strainer to spread water around . keep the top of the grain bed under a quarter or so inch of water until your boil volume is reached in your pot .

This is what I do . Others may have a different view on it . But it works and this is great beer indeed.
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Sparge Water: 4.21 gal at 170.0 degrees

Name Description Step Temp Step Time
Mash In - Add 14.69 qt of water at 165.9 F ...... ADD GRAIN and temp drops to this - 154.0 F .. mash for 60 min .

A note on mashing . . If you want a clean flow all time then wrap a nylon paint filter bag from paint store around your false bottom and you will never get a stuck sparge from a nice fine grind . this is mine . I am really happy with it . https://www.homebrewtalk.com/f85/my-new-mash-tun-filter-376005/

$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$

 

[MarcusKillion]

ok, so I converted this to extract and got my stuff. Doing some research, it turns out I really need to mash some grain with the oatmeal in order to convert. Problem is, I dont have any available.

So, what to do?

a) throw it in and pretend it will "steep"

b) leave it out and proceed minus oatmeal.

c) ???

Any help appreciated, I am brewing this 6/23 in the PM.

If it is like flaked or quick oats then it is ready to go in mash . But if you are not mashing then that is another story . someone with more knowledge would be more helpful than me on that .
But ... I say this . Oatmeal is most likely for mouth appeal . Body . I think . You could leave it out and still have a real great beer .
How ever I think , THINK , that flaked oats will do fine as they have already been steel rolled and that makes them good for the steep . I think . I would use quick oats from the store .
At any rate I think you can boil oats , corn , rice etc and then they are good to go for your steep . I think .


EDIT : Here it is . the oats are for body . this guy adds them in the boil then removes them leaving the stuff for body in the wort . http://www.themadfermentationist.com/2012/04/adding-oats-to-boil-coffee-stout.html

 

[brokebucket]

Thanks for the link, Marcus. I read it and the follow up where he blogged on tasting. Turns out it didnt work out so well for him.

 

[MarcusKillion]

yes I did not read it all and thought that putting oats in the boil was odd.
thing is it is only for body basically so you could just leave it out . But I am pretty sure that quick oats can be steeped . I read some stuff on it a while back and it had to do with the heat from being steel rolled .

edit : I bet boiling them oats for an hour made a mess . The taste would probably come out in the beer . Over cooked oatmeal is not too good . I think steeping them would only bring out the starches and sugars or what ever is in it that gives body

 

[pollock]

Just finished a batch. Hit my OG at 1.058. Pitch temp a little warm at 83F, but this is Florida and I need to sleep now.
I used 1098 British and think it will be great.
My first ALL AG with no supplemental DME. Surprised my little cooler held the temps (well laid out BTW).

 

[brokebucket]

I just left the oats out. Oh well, should be the kick in the nuts i need to move in to biab.

All good though, should still make a damn fine beer.

 

[MarcusKillion]

******* ;
I do not know about that yeast but I would say as long as it is not dumped into wort that is far hotter than temp of the yeast it should be okay . I mix in some wort to my rehydrated yeast a little at a time till the temps are close to each other . Advice from the Notty people .


brokebucket ;
I bet it is great . I think a nut brown really does not need a lot of body to be good . The great taste will over come .
I do not get the whole biab thing . seemed like a lot of work and not enough beer when I read about it .
Why not AG in a cooler ?

 

[brokebucket]

Marcus,

Not really the place for a BIAB discussion, but short answer is simplification. IDK what you really mean by amount. Most BIAB setups are for 5 gallon batches, which is plenty for me.

Peace,

Chris

 

[MarcusKillion]

thought it made smaller amounts unless you had a hoist system to lift up all that grain in a bag .

Oh well back to AG nut brown . . I just tried a bottle that is 2 weeks old almost . Not bad but I think it is going to improve a lot after a month . Was nice an smooth with no bitter taste .