British Brown Ale Nut Brown AG

[loovenator]

Hey guys,

First time playing around with water adjustments. Can someone sprinkle their eyes over this to see if it looks ok for this recipe. I've tried to go with a relatively balanced Chloride/Sulphate ratio but more towards the malty side if anything.

Ca: 161ppm
Mg: 19ppm
Na: 4ppm
Cl: 199ppm
SO4: 153ppm
Cl to SO4 Ratio: 1.30

I used the EZ Water Spreadsheet for this and will be adding 2g of Gypsum, 7g of Calcium Chloride and 3g of Epsom Salts to get the above result.
The spreadsheet gives me a Mash PH of 5.53 and a Residual Alkalinity of -70.
The Residual Alkalinity is the thing that's worrying me as I understand that a low RA (-60 - 0) is good for Pale beers, which this obviously isn't. How do I go about fixing that?

Cheers!

 

[makisupapolice14]

Anybody hAve a tried and true northern English brown water profile to follow? Thanks!

 

[Electrake]

I made this about 4 weeks ago, and added acorn squash to the mash. Came out pretty amazing

 

[thenorthwesthammer]

I'm a newer home brewer and I made this beer and it is amazing!!! It's probably one of the best nut browns i've ever had. It was so good even while doing gravity checks I made a second batch before the first was ready. This will likely be a regular for me.

 

[joshb]

I brewed this one today with the exact recipe posted. My OG is 1.055 so looks like I'm point with the recipe. I've not used the Nottingham yeast before. Looking forward to a good fall brown ale! This was done in my Grainfather.

 

[Schlenkerla]

Might need to try this one.

 

[jbedell2]

Any thoughts on using WY1318 for this? I have a bunch on hand.

Also, I too would be interested in a suggested water profile for this beer.

Thanks!

 

[Rauland04]

I just bottled my first attempt at this beer. The gravity check samples were awesome so I can hardly wait to taste it once it is carbonated. Followed the recipe exactly except that I used US-05.

 

[str1p3s]

I did this recipe but had to sub S-04 and one of the specialty gains because of what my lhbs had available. It turned out great so I wanted to make it again but use Nottingham and the original grain bill and it turned out tasting like cold bubbly pond water.... Not sure what I did wrong.

 

[christyle]

I think I did the same thing. First attempt was, I think, with s-04 out of availability and it was wonderfully nutty. Just re-brewed with Notty and it tastes somewhat bland, fruity and sweet, with minimal grain character.

 

[Gravity]

Brewed this about a month ago and kegged it yesterday; made a couple substitutions and omissions , however I kept the backbone of the beer.

Wishing that I used oats to help the structure an body, but oh well, just didn't have them on hand. Toasted malt and mild chocolate/sweet flavor with slight biscuit flavor. Not much body and mouthfeel - probably because of lack of oats - however, I'll give it a couple days at about 10 psi, then bring it to 4psi, then hopefully it will have mellowed by then

Feedback on the recipe is welcomed

24 lbs 5.7 oz Pale Malt (Weyermann) 83.%
2 lbs 11.3 oz Caramunich I (Weyermann) 9.3 %
1 lbs 5.7 oz Toasted Malt 4.7 %
10.8 oz Carafa I (337.0 SRM) 2.3 %
2.50 oz Fuggle [4.50 %] - Boil 60.0 min 4.2 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins)
2.50 oz East Kent Goldings (EKG) [5.00 %] 7.8 IBUs
3.0 pkg British Ale Yeast (Mangrove Jack's #M07) Yeast

 

[maverick14]

I brewed this last night but changed the hops to all fuggles and added a 5min addition, I also changed the yeast MJ36 Liberty Bell.

The wort smelt incredible going into the fermenter.

 

[inchrisin]

and I will use Safale US-05....with the above bill

..

I've brewed about 40 gallons of this recipe--some with just random yeasts I had laying around the house. It's the best Nut Brown you can make as is and is great year-round. I find that US05 or 1056 (same strain) is generally a little drier and a little flatter. I say this with disclosure that I don't love Notty yeast. It's a little too Pellegrino mineral watery for me. But, with this recipe it just hums. It's worth buying a satchel of this yeast and just making it a house recipe.

That said, the US05 Wyeast 1056 isn't bad. As it's heading into fall and winter, I'd suggest a mineral English yeast or a low-attenuating yeast. They all come out very drinkable, but the Notty yeast really works here.

 

[jturman35]

I plan to brew this for my first BIAB. Is there any reason to change up this recipe any? This will be my 3rd brew and first attempt at AG! I couldn't find a Samuel Smith Nut brown Ale but this sure looks good!

 

[griffi]

I plan to brew this for my first BIAB. Is there any reason to change up this recipe any? This will be my 3rd brew and first attempt at AG! I couldn't find a Samuel Smith Nut brown Ale but this sure looks good!

If you like Samuel smith NB, just brew the recipe as indicated on page 1 with Nottingham - you will not be disappointed!

 

[joshb]

Just tapped a keg of this exact recipe yesterday. No need to change anything if your efficiency is decent. Have made it multiple times. Nottingham is awesome for this.

 

[blacklabel8829]

This will be my second AG BIAB and second time building my water. How does this water profile look?

Calcium - 65ppm
Magnesium - 9ppm
Sodium - 21ppm
Sulfate - 33ppm
Chloride - 61ppm

 

[jturman35]

Hey guys I bought all my grains today to hopefully boil this weekend. I put the recipe in Brewers friend and I'm coming up with OG 1.027 FG 1.007 2.65%abv

I was hoping for around 5% abv

Am I doing something wrong?

Edit: I realized after I posted this the efficiency was set at 30% by default. I changed it to 70% and now it shows 5.3abv. This will be my first BIAB/AG so have no idea what to expect for efficiency.


Edit:

I came in at 1.060 SG

View attachment IMG_6661.jpg

 

[jturman35]

Getting ready to keg this what’s the best pressure to carb at? Also should I Age keg at room temp to make drinkable faster? I’d like to cold crash but I have other beers in the fermenter that need to go longer st 68.

 

[Miraculix]

Yes. I think the oats add a a smooth creamy mouthfeel. They actually add a nice touch in a lot of different kinds of recipes. They can also help in head retention.

Do you think flaked barley might also do the trick?

Edit: wow... On page 102 now and I quote from page one

 

[jturman35]

This beer has been 8 days in keg at 12psi and by far the best beer I️ have made to date!!!

 

[blacklabel8829]

I brewed the all grain recipe on Saturday with my BIAB process.

This was my first time using Nottingham, and I had not seen much airlock activity but saw a krausen had already come and gone. As of this morning it was already down to 1.018 from 1.058! Dang, Notty moves fast.

Going to give it a couple more days and see if I can get it closer to 1.012. then I will be adding 2 vanilla beans for 3 days (or to taste), cold crashing, then bottling.

Can't wait for this to be ready by Christmas.

 

[Velnerj]

I brewed an adaptation of this recipe today. I live outside of the USA and I'm not too familiar with the resources where I live yet so I had to make changes when I didn't have the ingredient exactly.

For example my maltster uses wyeremann malt so I used crafa 1, melanoiden, and caramunich 3 for the specialty grains. I also had to us S-04 since I don't have access to Nottingham.

But the beer looks and smells great so I hope it will do this recipe justice.

I'll update when I finally taste the beer.

 

[jturman35]

Anyone know how well this beer ages? I have had in a keg for 16 days and was wondering. I don’t think it will make it 2 Weeks!

 

[Gravity]

I'm trying this recipe again, I loved it the first time, and can't wait for this weekend as its been a while since I last brewed it

This time 'm doing the ops recipe with slight changes

71.8% - Maris Otter
9.3% - Crystal 60
8% - Rolled oats
5% - Brown malt (not in op's recipe)
2.5% - biscuit from Castle malting instead of Victory
2% - Carafa 1
1.3% - carapils (not sure this is needed if the oats are their for mouth feel and head retention)

Hop schedule and yeast are the same

What do you think about the brown malt and biscuit addition?

I'm expecting a slightly roasted sweet coffee finish form the brown malt with hints of biscuit ie - breadier and a good compliment to MO

 

[Miraculix]

Oats don't increase head retention. In big numbers, they even decrease it. There are some well documented experiments on this available via Google search.

 

[Gravity]

Oats don't increase head retention. In big numbers, they even decrease it. There are some well documented experiments on this available via Google search.

Yea, you're right, I meant mouthfeel and body and not head retention.

So then I should keep the carapils?

 

[griffi]

Yea, you're right, I meant mouthfeel and body and not head retention.

So then I should keep the carapils?

Not sure I’d bother with carapils. I don’t think you’ll have any issues with head retention with this grain bill. The brown malt would be good and within style IMO.

 

[jturman35]

Mine is missing something to be perfect! I have only been brewing since Aug but this Nut Brown AG is by far my best beer!

I’m learning more and more each brew! What can I do to give this beer more head? Look at this pic, looks flat. Taste better than it looks. Any suggestions ? I haven’t even kicked this keg and already looking to brew this again.


You can see above when I pour from the keg it has a nice head.

 

[Gravity]

Not sure I’d bother with carapils. I don’t think you’ll have any issues with head retention with this grain bill. The brown malt would be good and within style IMO.

thanks..I totally agree, brown malt would work well

any thoughts on the great victory vs biscuit debate?