British Brown Ale Nut Brown AG

[murphyslaw]

When using Nottingham yest to make this beer, what temperature do you all ferment at? I see that phyllobeddo said he goes with 65 for 2 weeks then room temp for a week. I've seen comments that nottingham should be fermented at a low temp to avoid off-flavors.

I made this last year and entered it into a competition. Two of the judges commented on estery or fruity flavors. I didn't have a fermentation chamber then but I do now so I want to get it right this time. I was thinking of going with 64* for 3 weeks.

 

[phyllobeddo]

When using Nottingham yest to make this beer, what temperature do you all ferment at? I see that phyllobeddo said he goes with 65 for 2 weeks then room temp for a week. I've seen comments that nottingham should be fermented at a low temp to avoid off-flavors.

I made this last year and entered it into a competition. Two of the judges commented on estery or fruity flavors. I didn't have a fermentation chamber then but I do now so I want to get it right this time. I was thinking of going with 64* for 3 weeks.

With the wine fridge set to 65 degrees, the fermometer strip on my Better Bottles usually show 61 degrees. I have used Notty for most of the 12 batches that I have made this year and I have not noticed any off flavors from them. 64 degrees sounds like a good idea to me. Notty's range is 57 to 70 and will supposedly tolerate 54 degrees. You can always start at 64 and work your way down if you don't get what you like. I would like to have an STC temp control setup, but the wine fridge does pretty good with no extra investment.

 

[aangel]

Has anyone tried using a hefeweizen yeast to achieve a banana nut brown?

 

[Brewsncrabs]

I went with about 5oz of medium toast French oak that I soaked in Jim Beam along with 3 split/scraped vanilla beans for about 5 weeks prior to adding them to the secondary.
Drinking one right now. Good stuff.
Easily one of my best brews.


Neutron

Thanks. I will be trying that next. Did you ever try less soaking time? Is there an advantage to a longer soak? I have never done this.


Beer and crabs were meant for each other!

 

[Gavin C]

If you like nut browns, you'll love this one!

Ingredients
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
1.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
1.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

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
Sparge Water: 4.21 gal

Name Description Step Temp Step Time
Mash In Add 14.69 qt of water at 165.9 F 154.0 F 60 min

** Based on 70% brewhouse efficiency

Just tapped this keg yesterday. Very please with the result

Nutty, smooth, foamy head with lacing all the way, Deep amber-brown color.
Malty with a slight residual sweetness

Thanks to Lil Sparky for sharing his creation.

Changed the yeast to WYeast NB1945, fermented at the cooler end of this strain's range.

Reduced the grain bill to account for projected efficiency higher than the recipe's 70%

 

[Zzyzx3]

Thanks for the recipe. I brewed this bad boy today and can't wait to keg it. It smelled amazing!

 

[McNasty]

Just finished brewing this and hit all the numbers. I had to sub the East Kent for US Goldings. Thanks for the recipe. I hope mine looks like the photos above.

 

[strangebrew14]

I overshot my numbers on this beer and it turned into an 8.3% beast of a brown. I really liked it when it was fresh but just opened the last bomber I had after about six months age and it was fantastic! All the bold flavors of this brown melded together into an amazing beer.

I wish you all luck in finding a way to hold onto a few of these and age it for a bit :0) cheers!

 

[Zzyzx3]

Turned out great! Will definitely brew this again.

 

[jkpenrod]

Interested in trying this, but as a partial mash can you substitute DME for the Pale Malt? Also what exactly are flaked oats? I am assuming they are different than the rolled oats you get at the grocer. Sorry for the basic and silly question, this is all still new to me.

 

[jkpenrod]

I have answered some of my own questions regarding substituting when I found this info. Does it look good?

LME to DME = LME times .8 (6.6 LME * .8 = 5.28 DME)
DME to LME = DME times 1.25 (5.28 DME * 1.25 = 6.6 LME)
DME to Base Grains = DME times 1.67 (6 DME * 1.67 = 10 Base Grains) assuming 75% efficiency

Grain to extract substitution chart


Pounds of Pounds of Extract

Grain Liquid Dry

1.0 0.75 0.6
1.5 1.13 0.9
2.0 1.50 1.2
2.5 1.88 1.5
3.0 2.25 1.8
3.5 2.63 2.1
4.0 3.00 2.4
4.5 3.38 2.7
5.0 3.75 3.0
5.5 4.13 3.3
6.0 4.50 3.6
6.5 4.88 3.9
7.0 5.25 4.2
7.5 5.63 4.5
8.0 6.00 4.8
8.5 6.38 5.1
9.0 6.75 5.4
9.5 7.13 5.7
10.0 7.50 6.0

 

[nthammer]

Just tapped this keg yesterday. Very please with the result

Nutty, smooth, foamy head with lacing all the way, Deep amber-brown color.
Malty with a slight residual sweetness

Thanks to Lil Sparky for sharing his creation.

Changed the yeast to WYeast NB1945, fermented at the cooler end of this strain's range.

Reduced the grain bill to account for projected efficiency higher than the recipe's 70%

I will be brewing this today using NB1945, LOVE that yeast!
Great looking pics btw

 

[nrm10101]

Brewed a 10 gallon batch of this on 1/3/15. Kegged it last week, and started drinking it today. This is my first nut brown, and I am VERY happy with the taste.

 

[smithabusa]

Just kegged this Sunday, awesome nut brown, thanks!

 

[guitarman31]

Brewed this up 8 days ago on 02/14/15. Took a gravity reading tonight and the sample is tasting amazing! Can't wait to get this one bottles and carbed up.

 

[bunt1828]

I brewed 10 gallons of this a while back. 5gal was fermented with danstar Windsor ale yeast - I won't be doing that again. I think I'm actually pouring that 5 gallons down the drain.

The other 5 gallons was fermented with wyeast's London ale yeast (1028 I think) and it was great. Took the full 5 gal keg to a party of 15-20 people and it was gone in a matter of hours despite a crowd that usually prefers wine. I'll be making this again for sure.

 

[D_Nyholm]

What was the problem with the Windsor yeast? I used it and it was tasty. Did you get an infection?

 

[bunt1828]

I think I did get a "mild" infection (if that even makes sense) and I don't know why - this was the only one I've ever had and I treated that batch exactly the same as the others.

But on top of that it under attenuated and had such a poor flocculation I had to put samples in the fridge for 3 days to keep the yeast from dominating the flavor (I can't cold crash carboys). I understand these are expected qualities of this yeast (didn't do my research before dumping it in) and they don't suit my preferences. I'm sure you could make a good beer with that yeast and this recipe, I just won't be trying again..

I'm going to go ahead and keg it up, chill, carb, and add some gelatin to see how the "final" beer tastes. If I think I can salvage it (maybe add wood, or even transfer onto some souring microbes) I may try, but right now I don't have much hope for it.

 

[nthammer]

Brewed this using wyeast nb1945, its been in the keg for a week now and im having trouble keeping my hands off it, very good. I messed up the boil a bit so the og came in at 1.050.

View attachment 1425061983599.jpg

 

[bunt1828]

Well I went to keg up my Windsor batch and that "mild" infection I had a month ago is...
View attachment ImageUploadedByHome Brew1425237930.445324.jpg
Not so mild anymore. Still no idea how this happened. I love the idea of souring this recipe, but I doubt my local microbes are the right ones for the job.

Anyone know if there is any risk in trying this? Edit: Never mind - I forgot one of the main selling points of beer over the years is that it's always safe to drink...

 

[guitarman31]

This turned out amazing! Probably one of the best brews I've done. Thanks for sharing!

View attachment 1426190501901.jpg

 

[buzz1670]

Not much of this will I be giving away.It is only 2.5 weeks old and I love it.Brewing another batch this weekend because this won't last long.

 

[NewkyBrown]

I'm trying to plan this brew to coincide with my family visiting and wondered how many weeks the flavors come together best. I was planning on a 3 week primary and two to three weeks in keg.
Does this sound right?
Thanks

 

[rythmabduction]

I did a 2 week primary and 3-4 week condition in keg. Tastes better the longer it conditions. But it was damn delicious.

 

[Likefully]

I did a 2 week primary and 3-4 week condition in keg. Tastes better the longer it conditions. But it was damn delicious.

I have made one batch of this, which I bottled on 26 March 2014...and I have one bottle left. The last one I had was superb - which was a few weeks ago, the beer was more than 10 months old.

 

[NewkyBrown]

Great thanks.
One other question... Do you think
1469 West Yorkshire yeast would work well with this beer? I have some I need to use up.

 

[brewprint]

Putting this on my list of "to brews."

What liquid yeast can I sub for the nottingham?

 

[winvarin]

I have made it with both WLP002 and WLP013. Both are outstanding but I give the edge to 013 for my preference

 

[jbb3]

I have a batch of this in my fermenter now and I used WLP013. However, my opened bags of hops were a little short. I only had .8 oz of each instead of a full onces...

 

[brewprint]

I think that I'll try the Wyeast 1028 London as that's what I have on hand.