British Brown Ale Nut Brown AG

[brewprint]

Just brewed it with BIAB.

I swapped out both hops for US Golding and used Wyeast London Ale.

Ended with an SG of 1.061 :rockin: I think I mashed with just a little bit more water than what was required but only about 1/4 gallon or so. We'll see what the FG ends at.

 

[jbb3]

I brewed a batch of this and was kinda underwhelmed. It seemed a little one note. Not much complexity to it at all. I don't think I have the patience to let it age enough. Or maybe I'm just not a malty beer kind a guy?? So I decided to change it up a bit.

I went to Kroger and picked up a bag of unsweetened flaked coconut. Roasted it in the oven, stuck it in a sanitized hop sack with a couple of stainless lock nuts, and dropped it in the keg.

I call it; Almond Joyous...

Home brewing is awesome!

 

[rythmabduction]

That it is! You can use nearly anything for an ingredient.

 

[brewprint]

Alright so after a month in the primary I kegged this the other day. Put it on 30psi for 36 hours and then on 12. This morning is when I put it on 12. I just now poured my first glass. It tastes awesome!

Again I used US Golding for the hops but I doubt that makes much difference. I also used Wyeast London Ale. That London Ale is turning out to be one of my favorites. I truly enjoy it in every beer I've used it in. Mainly IPAs and now this brown.

 

[Biscuits]

This will be the next batch on the burner!

 

[MagicMatt]

I brewed this as my 3rd all grain brew, and I plan to do so again this weekend. I'm turning this into a Peanut Butter Nut Brown! Anyone tried anything like this with this beer yet?

 

[timcadieux]

Don't have Victory, can I sub with say Biscuit? If so, I guess I'd need to reduce it somewhat?

 

[gotbags-10]

What is the OG and batch size for this?

 

[mesooohoppy]

What is the OG and batch size for this?

Its in the recipe. Near the top.

 

[mesooohoppy]

so, i am sure this is a rookie question, but being a rookie, i have to ask: why 7 days in primary and then 14 in secondary? is this usual for this type of beer?

for a rookie like me, this is probably another opportunity for me to possibly infect this batch. although i do practice very stringent sanitation practices. i brewed this last weekend so i will be transferring to secondary this weekend. i only have 6.5 gallon buckets, okay to secondary in those? i need to get a carboy.

i re hydrated the yeast and this was by far and away the most active fermentation i have had (ive brewed 4 batches total).

 

[MedicMang]

I don't secondary any batch unless I'm dryhopping or adding fruit/wood. Just leave it in primary until you are ready to package.

 

[gotbags-10]

Its in the recipe. Near the top.

Sorry I don't see it anywhere

 

[mesooohoppy]

Sorry I don't see it anywhere

Are you on mobile? I just noticed it cut a fair amount of stuff on mobile. Here you go:

Recipe Type:*All Grain
Yeast:*Nottingham
Batch Size (Gallons):*5.5
Original Gravity:*1.054
Final Gravity:*1.012
IBU:*22.7
Boiling Time (Minutes):*60
Color:*16.3 SRM
Primary Fermentation (# of Days & Temp):*7
Secondary Fermentation (# of Days & Temp):*14

 

[mesooohoppy]

I don't secondary any batch unless I'm dryhopping or adding fruit/wood. Just leave it in primary until you are ready to package.

That is also what I have read. Curious why the recipe calls for secondary, I do not see any additions to create a need for secondary.

I'm assuming there is some other reason why? Can anyone else chime in?

 

[MagicMatt]

That is also what I have read. Curious why the recipe calls for secondary, I do not see any additions to create a need for secondary.

I'm assuming there is some other reason why? Can anyone else chime in?

Because for hundreds of years, that's how it's been done. The whole "no secondary" thing is a relatively new method spawned by homebrewers.

There is no harm in doing a secondary if you are careful in your methods. Sanitize well, match the vessel to the batch size, and purge the oxygen, and you should be fine.

Another reason to secondary is to age it for a while (getting it off of the yeast) in the carboy before bottling/kegging. I do this regularly when all of my kegs are occupied.

 

[mesooohoppy]

Thank you for the info, I appreciate it.

 

[gotbags-10]

Thanks for the info mesohoppy. Also in sticking with magic hat said I never secondary either. Only if I have a big beer that needs to age and get off the cake.

 

[Shenanigans]

Subscribed!

 

[DC_0602]

Anyone brew this lately? Im getting a real bland taste after kegging. Before being kegged i had great "nutty" flavors.

 

[ParanoidAndroid]

Anyone brew this lately? Im getting a real bland taste after kegging. Before being kegged i had great "nutty" flavors.

Ive brewed it twice in two weeks. I havent kegged or bottled it yet, but both of mine came out thin and bland. I dont know what happened. I scaled it down for a 2.25 gallon batch:

3.304 lb Marris Otter 76.59 %
0.367 lb Flaked Oats 5 Min 8.51 %
0.184 lb Victory 4.27 %
0.367 lb Crystal 60 8.51 %
0.092 lb Chocolate 2.13 %

0.39 oz Fuggle
0.33 oz East Kent Goldings

This look like a good scale down?

Also, my SRM looks off. I calculated it at 17, but it looks a good bit lighter than that. My two batches are to the right, and a local brown ale is to the left. Is this what everyone else is getting?

 

[DC_0602]

Ive brewed it twice in two weeks. I havent kegged or bottled it yet, but both of mine came out thin and bland. I dont know what happened. I scaled it down for a 2.25 gallon batch:

3.304 lb Marris Otter 76.59 %
0.367 lb Flaked Oats 5 Min 8.51 %
0.184 lb Victory 4.27 %
0.367 lb Crystal 60 8.51 %
0.092 lb Chocolate 2.13 %

0.39 oz Fuggle
0.33 oz East Kent Goldings

This look like a good scale down?

Also, my SRM looks off. I calculated it at 17, but it looks a good bit lighter than that. My two batches are to the right, and a local brown ale is to the left. Is this what everyone else is getting?

Same deal, wasnt impressed with the bland taste at all.

 

[mesooohoppy]

Mine did not come out either. Thin and has a solvent taste.

Going back to making mediocre 'hoppy ales'.

 

[gotbags-10]

Mine did not come out either. Thin and has a solvent taste.



Going back to making mediocre 'hoppy ales'.

Say it ain't so guys. I had this on my to brew list in the next week. Rethinking now

 

[jbb3]

I brewed a batch of this and was kinda underwhelmed. It seemed a little one note. Not much complexity to it at all. I don't think I have the patience to let it age enough. Or maybe I'm just not a malty beer kind a guy?? So I decided to change it up a bit.

I went to Kroger and picked up a bag of unsweetened flaked coconut. Roasted it in the oven, stuck it in a sanitized hop sack with a couple of stainless lock nuts, and dropped it in the keg.

I call it; Almond Joyous...

I had a similar experience and produced an underwhelming batch from this recipe. The quote above is how I dealt with it...

All's well that ends well!!

 

[TungstenBeer]

I brewed this last year and thought it was thin as well, but I assumed that was because I undercarbed it a bit (I can never seem to carb right in bottles, and it doesn't help that I only bottle about once a year).

For the guys/gals that felt this was an underwhelming thin beer, were you brewing this with "American Brown Ale" (2015 BJCP guidelines) in mind, or the English Brown style? To me this caters much more to the latter. Did you think it was similar to a Samuel Smith or a Newcastle? Personally, I brewed it as an English... but I think I wanted to taste more of a Bell's Best Brown than anything else.

This year I'm going to take more of a hybrid approach by using the American Brown style guideline, but instead use all English ingredients (including switching to Maris Otter instead of US 2-row). I'm going to mash higher and target 1.013 FG. I think I might double the EKG charge as well, it'll help to balance out the extra sweetness.

 

[ParanoidAndroid]

I brewed this last year and thought it was thin as well, but I assumed that was because I undercarbed it a bit (I can never seem to carb right in bottles, and it doesn't help that I only bottle about once a year).

For the guys/gals that felt this was an underwhelming thin beer, were you brewing this with "American Brown Ale" (2015 BJCP guidelines) in mind, or the English Brown style? To me this caters much more to the latter. Did you think it was similar to a Samuel Smith or a Newcastle? Personally, I brewed it as an English... but I think I wanted to taste more of a Bell's Best Brown than anything else.

This year I'm going to take more of a hybrid approach by using the American Brown style guideline, but instead use all English ingredients (including switching to Maris Otter instead of US 2-row). I'm going to mash higher and target 1.013 FG. I think I might double the EKG charge as well, it'll help to balance out the extra sweetness.

I'm kind of in the same boat. It ended up tasting like a bland Newcastle....which is already kind of bland to me. Its carbing up now, so maybe itll change once that happens.

BTW, I hit the OG at 1.054 and finished at 1.015 (higher than what I wanted). Used S05 instead of notty.

 

[Biscuits]

I have been on the fence about brewing this because of all the recent comments. Does anyone have any suggestions to correct the perceived "blandness" of this beer? Has anyone made any changes to their water to try and get more maltiness or balance? I am wanting to do a brown soon and I plan to adjust my water for a malt-forward profile but I am not a fan of New Castle and do not want to brew this if that is what the outcome is going to be like.

 

[ParanoidAndroid]

I have been on the fence about brewing this because of all the recent comments. Does anyone have any suggestions to correct the perceived "blandness" of this beer? Has anyone made any changes to their water to try and get more maltiness or balance? I am wanting to do a brown soon and I plan to adjust my water for a malt-forward profile but I am not a fan of New Castle and do not want to brew this if that is what the outcome is going to be like.

I think you and I are searching for the same beer. I think my mistake was going after the English style. I should have been going after the American style.

I made a mixed pack of 6 different browns

Humboldt Hemp Brown
Lazy Magnolia Nut Brown
Against the Grain Brown Note
Point Burley Brown
Cigar City Maduro Brown
And one more (can't remember)

Ive also recently had Good People Brown, Trim Tab Rye Brown, Sierra Nevada Tumbler, and Sam Smith Nut Brown (the gold standard nut brown).

Against the Grain and Trim tab are what I'm after. If you can get Brown Note, try it out. It sits at 5% alcohol. If I could get a clone of that and boost it to 5.5%, I Might have my perfect brown ale. Trim Tab is excellent also, but has rye in it....so not sure of the style category. It's so good I bought a keg of it last year. It's local though (Birmingham, al).

 

[TungstenBeer]

I have been on the fence about brewing this because of all the recent comments. Does anyone have any suggestions to correct the perceived "blandness" of this beer? Has anyone made any changes to their water to try and get more maltiness or balance? I am wanting to do a brown soon and I plan to adjust my water for a malt-forward profile but I am not a fan of New Castle and do not want to brew this if that is what the outcome is going to be like.

I always adjust my water, and this beer was no exception when I brewed it last year. I'd have to check the exact numbers, but the water profile would obviously have been skewed towards malt-forward.

It unfortunately just didn't make a difference for me.

 

[rmyurick]

If I were going to brew it, I'd probably leave the oats out & mash a little cooler (152).