British Brown Ale Nut Brown AG

[Synap6]

Im completely new to brewing and accidentally bought an all-grain kit the other week. While I found all-grain pretty challenging as a first experience, I had a blast doing so and would like to try a batch of this (to practice, to diversify). In fact, I drank a Samuel Smith's Nut Brown Ale yesterday while researching recipes.. and I'm eager to get started on this recipe this week! However, I do need some pointers as I'm not really sure what I'm doing.

SO!! can anyone just quickly guide me through the general steps required for this recipe? It doesn't need to be detailed. I know I have to mash, then mash out, then sparge, boil and finally verify gravity before adding the yeast. But... for example, what goes in the mash? 2-row and oats only? or do i also put in chocolate, caramel and victory.. or do I need to steep those? If so, when do i add the steeped "tea" into the rest of the mix? One last bit of info i could use is the starting water for the mashing and the amount of required water for the sparging.

I know there are various techniques and ways to brew beer, but i just need to be pointed in the right direction Help me quench my thirst?

 

[wilcode190]

Just mash it all together no need to steep when doing all grain.

 

[Synap6]

As easy as that, with roughly 1.5qt / # grain for mash? Thx Wilcode

 

[opiate82]

Any ideas on the lack-of-head issue?

Could it be as simple as how you poured it into the glass? Most people pour down the side of the glass to reduce foaming but really you should be pouring straight down the middle. Sometimes for me that method can release TOO many bubbles so I start going down the side then switch to down the middle about 1/2 way through the pour.

Outside of that all I can tell ya is following the OP's recipe got me textbook head/head retention. You might just be under-carbing a bit, there are charts around showing you what you CO2 pressure should be set at for the temp of your beer to get the proper carbonation level. I think 10psi @39*F should be good but I don't have the charts in front of me. If all else fails a little carapils next time could help.

 

[shotgunsteve]

I just brewed a variation of this batch, we'll see how she turns out in a few months - see attached.

8.5 gal Water for mash
1.5 gal Water at boil
8 lbs Pale Malt, Maris Otter
1.5 lbs Caramel/Crystal Malt - 60L
1 lbs Chocolate Malt
1 lbs Oats, Flaked
1 lbs Victory Malt
4.0 oz Munich Malt
4.0 oz Vienna Malt
1 lbs Candi Sugar, Amber - Boil 10.0 min
1.00 oz Fuggles [4.50 %] - Boil 60.0 min
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min

1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast

BIAB 6G
mash at 151F for 65 minutes
mashout of 159F for 5 minutes

 

[Likefully]

4.0 oz Munich Malt
4.0 oz Vienna Malt

I am sure this will come out pretty good.

Out of interest why did you include Vienna and Munich? I think I would have replaced the Munich with Vienna and perhaps increased it too - the Vienna flavour really complements this style of beer well (i think).

 

[RoKozak]

I just scaled this recipe down to 4 gallons and brewed it with a buddy on Saturday. I tried doing this last year as one of my first AG's, but it didn't go very well being that I tried using a stove top and not an outdoor burner :cross:. No rolling boil = nasty flavors. Big mistake!

I also tried adding some spices in at the end of the boil (or not so much boil) last year to make it a Holiday Nut Brown. This year, I am going to make part of the batch a "holiday version," but will make a tea prior to bottling using a vanilla bean, cinnamon stick, a little nutmeg, and maybe some ginger. I don't want to overpower it, though.

We nailed the entire process, gravity readings, volumes, and all. I'm super excited about this batch. Will let ya'll know how it turns out!

Cheers

 

[Synap6]

I only have safale s 04 on hand.. Bad idea? Or should i still proceed with this recipe? What should i expect?

 

[RoKozak]

I read elsewhere before on this recipe thread that safale 05 worked well. Why not safale 04?

 

[EdMerican]

05 brings out a bit more hop character. 04 tends to subdue hops a bit and bring out more malt character. It also drops out a little better in my experience. I say go for it.

 

[HillWilly]

I only have safale s 04 on hand.. Bad idea? Or should i still proceed with this recipe? What should i expect?

I just brewed this one using 04. Gave it a nice malty character and (to me) added a little more nut flavor.

Will report back once bottles are carbed up!!!

 

[HillWilly]

I only have safale s 04 on hand.. Bad idea? Or should i still proceed with this recipe? What should i expect?

I just brewed this one with 04 and thought it gave it more of a malty and nut flavor I was looking for.

Will report back once my bottles are all carbed up.

 

[Synap6]

I just brewed this one with 04 and thought it gave it more of a malty and nut flavor I was looking for.

Will report back once my bottles are all carbed up.

Amazing, thats what im looking for does Nottingham yeast add even more of that?

 

[HillWilly]

Amazing, thats what im looking for does Nottingham yeast add even more of that?

My I understanding is notty will add fruit esters at higher temps and will dry it out. Don't think it will be as malty.

Sorry for so many replies! My phone kept erroring!!

 

[finsfan]

Just brewed this up again.

 

[Likefully]

Amazing, thats what im looking for does Nottingham yeast add even more of that?

S05 gives you more of a malt backbone than Notties (in my experience) so don't think it will add more than S04 by the sounds of things.

I had never thought of using S04 but will definitely give it a try the next time I make this.

 

[Likefully]

Just brewed this up again.
View attachment 227171

Is that your kettle? Can you add a photo that shows the top more clearly. I am interested to know how the steam gets out?

 

[finsfan]

Is that your kettle? Can you add a photo that shows the top more clearly. I am interested to know how the steam gets out?

That is just a keg with the top cut off. I had the wort chiller in there for that picture so that is what is sticking out haha.

 

[Likefully]

That is just a keg with the top cut off. I had the wort chiller in there for that picture so that is what is sticking out haha.

ah ok - i thought you had some very sophisticated machinery going on there!

 

[finsfan]

ah ok - i thought you had some very sophisticated machinery going on there!

Nope haha I wish I did now though.

 

[shotgunsteve]

I am sure this will come out pretty good.

Out of interest why did you include Vienna and Munich? I think I would have replaced the Munich with Vienna and perhaps increased it too - the Vienna flavour really complements this style of beer well (i think).

We'll see. It's been a week and has dropped from 1.05 down to a stall out of 1.022. Low enough for secondary I guess but I wish it went further.

I just happened to have a few of these grains left over from the last batch and thought I'd throw them in, maybe give some subtle complexity? Good to know about the Vienna, I don't know how to pair malts yet.

 

[atli126]

If i added the geldings at 60 min what will happen. That's where I am now. Should I add the fuggle now too?

 

[CadiBrewer]

If i added the geldings at 60 min what will happen. That's where I am now. Should I add the fuggle now too?

Please don't add geldings to your brew. If you put horses in your brew, they must have balls.

Your beer will taste and smell differently than the intended recipe, but put your fuggles in later instead of goldings.

It will still be a great brew.

 

[bunt1828]

I brewed 10gal of this last weekend. I pitched WLP013 into 5 gal (without a starter - first time ever I've used liquid yeast without making a starter.. just totally forgot). For the other 5 gal I decided to wing it.. While at the LHBS I decided to take a look at the dry yeast selection and saw Danstar's English Style yeast (Windsor). Based on nothing but the name I bought and pitched it. I just took a look on their website and saw that it says Windsor "will leave a relatively high gravity" which is not at all what I want..

So my question is: If the 5gal with Windsor finish too sweet for my liking, can I simply keg the WLP013 version and rack the Windsor on top of the 013 cake to have it finish 'er off? Fundamentally (or at least based on my limited experience) I don't see why this wouldn't work, but I wanted to throw it out there to see if anyone had any reason no to try this.

I just took a sample ~4 days into fermentation and the WLP013 is down from 1.054 to 1.016 while the Windsor is at 1.022 . Still early, but neither shows signs of fermentation any more...

 

[atli126]

I just did brew this but I mixed up my hops and put the goldings in first for 60 min and the fuggle in second at the 15 min mark. How will mixing up the hops affect this brew? Plus I'm going to turn this pretty fast and keg it for my Halloween party on November 1st

 

[Likefully]

I just did brew this but I mixed up my hops and put the goldings in first for 60 min and the fuggle in second at the 15 min mark. How will mixing up the hops affect this brew? Plus I'm going to turn this pretty fast and keg it for my Halloween party on November 1st

I have used fuggles around the 20-15 minute mark a few times and it comes through nicely.

I suggest, personal view, that you brew up an IPA or APA for November 1st and let this one sit a while rather.

 

[lhommedieu]

Nice recipe. I just brewed my first English Brown Ale using Marris Otter, Crystal 60, Victory, and Chocolate in approximately the same proportions. I wanted to use Yorkshire yeast but my hbs didn't have it so I used Wyeast British Ale II instead. Apx. 1.5 oz EKG at 60 minutes and 1.5 oz Fuggles at flame out. My goal is to make a dry, toasty Northern Brown Ale like Samuel Smith's Nut Brown Ale.

 

[D_Nyholm]

I brewed 10gal of this last weekend. I pitched WLP013 into 5 gal (without a starter - first time ever I've used liquid yeast without making a starter.. just totally forgot). For the other 5 gal I decided to wing it.. While at the LHBS I decided to take a look at the dry yeast selection and saw Danstar's English Style yeast (Windsor). Based on nothing but the name I bought and pitched it. I just took a look on their website and saw that it says Windsor "will leave a relatively high gravity" which is not at all what I want..

So my question is: If the 5gal with Windsor finish too sweet for my liking, can I simply keg the WLP013 version and rack the Windsor on top of the 013 cake to have it finish 'er off? Fundamentally (or at least based on my limited experience) I don't see why this wouldn't work, but I wanted to throw it out there to see if anyone had any reason no to try this.

I just took a sample ~4 days into fermentation and the WLP013 is down from 1.054 to 1.016 while the Windsor is at 1.022 . Still early, but neither shows signs of fermentation any more...

Wish I could help you with this but I would think it would finish it off like you are thinking. Though 1.022 isn't overly sweet, it may just need a tasting and see how it is coming along

 

[winvarin]

I brewed 10gal of this last weekend. I pitched WLP013 into 5 gal (without a starter - first time ever I've used liquid yeast without making a starter.. just totally forgot). For the other 5 gal I decided to wing it.. While at the LHBS I decided to take a look at the dry yeast selection and saw Danstar's English Style yeast (Windsor). Based on nothing but the name I bought and pitched it. I just took a look on their website and saw that it says Windsor "will leave a relatively high gravity" which is not at all what I want..

So my question is: If the 5gal with Windsor finish too sweet for my liking, can I simply keg the WLP013 version and rack the Windsor on top of the 013 cake to have it finish 'er off? Fundamentally (or at least based on my limited experience) I don't see why this wouldn't work, but I wanted to throw it out there to see if anyone had any reason no to try this.

I just took a sample ~4 days into fermentation and the WLP013 is down from 1.054 to 1.016 while the Windsor is at 1.022 . Still early, but neither shows signs of fermentation any more...

I don't know that I'd rack a partially fermented beer onto the yeast cake.

First, English yeasts are notorious for finishing what they're going to do quickly, then going dormant.

Second, you're not likely to wake up a dormant yeast by racking an alcoholic liquid that only has a few points of sugar that you want to convert. At the end if the day, ethanol is a waste product to the yeast and it's not something a yeast will necessarily wake up and look for as a good source.

Do you have the ability to make a starter? I'd consider making a starter and using a sanitary vessel or spoon or whatever to pull a small amount of your yeast cake and drop it into your starter. Once it was at high krausen, you could pitch that into your Windsor batch and let it ride a few days.

Either that, or you could rouse the yeast in your Windsor batch and move that fermenter somewhere a few degrees warmer for a few days. I've had some success squeezing out a few extra points that way.

On a side note, did you rehydrate the Windsor? Jamil Z. did some experiments a few years ago and found that pitching dry yeast straight into wort gives a viability of around 50%. Rehydrating in boiled and cooled water supposedly puts the viability around 80%. I use dry a couple of times a year and always rehydrate with a nutrient.

And for what it's worth, I've made this recipe with Nottingham, wlp 007, wlp 002 and wlp 013. Going forward I won't use anything but the 013. It accentuates the dark malts in this beer in a way I really like.


Sent from my iPhone using Home Brew

 

[bunt1828]

Thanks for the tips. I like the idea of using some of the 013 yeast in a starter to get them back in consumption mode, so that will probably be my plan going forward if I decide I need it. I've never washed yeast, but I'd like to start at some point (really just need fridge space) so this will be a good opportunity to try my hand at that.

I didn't rehydrate the Windsor. Last time I tried to rehydrate dry yeast the temp was a little high and I killed 'em all off. My own fault for sure, but for me the whole advantage to dry yeast is the total simplicity, so I wanted to see what would happen if I didn't rehydrate. I'll pick a better strain for my next attempt..