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Nut Brown Ale - brewing this tomorrow....good?

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maltMonkey

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Don't have enough experience yet to know if this will suck or not, but here's what I threw together in BeerSmith:


Style: Northern English Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.00 gal
Estimated OG: 1.048 SG
Estimated Color: 21.8 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 81.05 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 10.13 %
4.0 oz Carastan - 30L Hugh Baird (38.0 SRM) Grain 2.53 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.53 %
4.0 oz Victory Malt (25.0 SRM) Grain 2.53 %
1.9 oz Honey Malt (25.0 SRM) Grain 1.22 %
0.50 oz Galena [13.10 %] (60 min) Hops 26.0 IBU
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale


This will be a single temp infusion mash (full-bodied) with a fly sparge.

I really wanted this to be malty and sweet, with just enough hops to balance everything out.....have I overdone it?
 

avidhomebrewer

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I've made a few nut browns over the years and I found that the best nut browns that I've made contain about 6 oz of Special Roast malt. This, in my opinion, adds a great nutty taste, in addition to the Victory and Biscuit. Go for a low hop addition, for 60 minutes, like you are. In this style, you want the maltiness to dominate (not too much) over the bitterness. I would also go for a higher mash temp, say 155 or so to aid in the maltiness.
 

david_42

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Looks like a good recipe. I haven't tried honey malt in a nut brown, but it could bring out the chocolate.
 
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