British Brown Ale The Kings Nutz Imperial Nut Brown Ale

[VicariousCynic]

Just brewed this with the extract recipe. dropped it onto a Yorkshire yeast cake from an all grain English IPA I did with a friend 3 weeks ago. Hit all the temps, the OG came in at 1.084. Will give it 3 weeks around 65, then rack to secondary and forget about it.

 

[VicariousCynic]

I have a blow off tube in this - and it still blew the bung out! Cleaned up, got the cork back in and it sounds like I'm on vacation at Yellowstone.

 

[50SuperDeluxe]

Can someone put up some numbers about how they determined proper carb for this beer especially if you primed for bottling with maple syrup? I've got a huge "waterless" imperial maple brown going and I want to make sure it finishes right. Thank you all!

 

[strangegreenman]

Can someone put up some numbers about how they determined proper carb for this beer especially if you primed for bottling with maple syrup? I've got a huge "waterless" imperial maple brown going and I want to make sure it finishes right. Thank you all!

Well... I'm not sure if this is bang on target for you, but I used 6 weight ounces of maple syrup in the boil, and then pasteurized 4 weight ounces of maple syrup and 2.5 weight ounces of dextrose in 2 cups water to carb. I *believe* maple syrup is 60% solids by weight, and virtually all of them are fermentable... do go ahead and double check that figure though. Using this method I had one bottle-bomb in the whole batch, and I believe that was from a cracked bottle, not over-pressure.

By the way, Super, send me a PM when you're done with your maple brown . When I made this batch it turned out a tetch sweet, and I am curious if that comes from carbing with maple syrup, or if I just under-attenuated through some other way.

Cheers and good luck!

P.S.; "Waterless beer?" I am picturing a hoppy maple-malt candy sheet that looks like brown window glass...

I have a blow off tube in this - and it still blew the bung out! Cleaned up, got the cork back in and it sounds like I'm on vacation at Yellowstone.

My airlock whistled for three days when I made this recipe... this was genuinely fun ferment.

 

[50SuperDeluxe]

I realized how much I took from his recipe when I re-read all these posts. I used a Scottish ale yeast and it has gone nutz bout 26 hours from pitching Until this morning when I has dropped significantly in intensity. I'll be watching this fern carefully. I've added a little fermaid and may put in more.

Thanks for the input on the priming. I think I'll be in the same area. I know that when I'm going into secondary I'll be tasting for maple and for a need to dry hop for that exact sweetness you mention.

Waterless refers to my base. I got 5 gallons of maple sap from Wisconsin and used that for my partial mash and boil of 4.5 gallons and topping off with the cooled half gallon. All sap was boiled to pasteurize before use.

Cheers!

 

[strangegreenman]

Don't mention it. I've heard excellent things about brewing with maple sap, so I'm very curious how yours turns out. The effect I get from this beer is a roasty-sweet, hoppy, bitter treat- not something to take with dinner, but certainly a good drink on its own. It's amazing as a base for a float too.

Has anyone had this beer dry out or is it supposed to be on the sweetish end?

 

[50SuperDeluxe]

Fermentation finished about 5 days ago. Ive been busy and this is gonna need more aging than that. O.G. Came in at 1.115 after I added .5 lbs by weight of maple syrup at peak of fermentation. I finished at 1.017. According to the Rooftop brew calc. That's 13.1% ABV. In drinking the devils cut from the vial, I'm inclined to believe that. As far as maple goes, there is very little maple but I am getting a nice brown ale once past the alcohol bite at this point, mild in the hops by choice, nutty and I'm comparing to the Moose drool tap I just had at a rock club in Minneapolis (apparently mine is spiked with Vodka). Pretty stoked. Now to let it sit and bulk age for a bit (I'll take suggestions on how long) before I bottle with more maple syrup for that final kick of maple.

 

[50SuperDeluxe]

Hey strangegreenman, I think 1.017 is fairly dry for this. Rock on!

 

[strangegreenman]

Wow, sounds more like a brown barleywine at that point! Maybe age it for a year or so, though I am no expert on big beers. I think I under-attenuated mine, since my FG (as recorded in the notes I took 8 months ago) was 1.025-1.030 (kinda... syrupy).

...call me nuts (nutz?) but what would happen if you aged this (or your big brown monster) on oak chips?

 

[50SuperDeluxe]

Looking into it. I have time....

 

[50SuperDeluxe]

Well it's all finished out and bottled. I ventured a bottle a day or two ago. Carbing up nicely. Pours like a stout with a thick creamy head, mild carbonation at this point a month after bottling. Tastes like a semi sweet brown with a hint of maple and I can tell the oak soak is there. Still a bit boozy but its also >13%abv. Should be great after sitting another few months.

 

[strangegreenman]

Oh, hey, check it out! I missed these replies. e.e
Glad the "oak soak" worked out for you, 50! I am drinking a 1-year-old Kings Nutz on its bottling birthday. It's still sweet, but not as much as I remember. Not even a touch of boozy smell... the nose is maple, bananas [I brewed this last summer and it very warm for scottish yeast) and chocolate malt. I can corroborate the OP's claim that after a year it is wonderful stuff. It's a good beer to squirrel away and let mature. What a recipe!

Do keep us posted with how your brown monster ages, too, 50super, it sounds great.

 

[50SuperDeluxe]

I delivered half to ny maple supplier a weekn or so ago with instructions not to drink untilbat least Halloween. Resisted temptation last night. Had a 10 month old Braggtt instead. When I deliverd we also bottked the maple wine which is shaping up into a very smooth sherry thing. Willbpost back around halloween!

 

[Aweaselkid]

I've read this entire thread, glad to see such positive feedback from many brewers. I am very anxious to give this one a try, and have good reason to occupy an empty fermenter for 8-12 months....

I haven't gone back to find exactly where the discrepancy lies, forgive me if this is an error, pretty tired, but....

I believe the original recipe calls for Liquid Extract as a late addition, however a later post by the original brewer calls for a late addition of DME. Can you, or any one who has brewed this with success, set the record straight here?.. Is the late addition liquid or dry?

Thanks! Besides being patient and aware of fermentation temps, (and all other feedback already mentioned), and advice here would be great. Been brewing for 4 years, a few all-grains, but nothing ever this big. Let me know!

Cheers.

 

[D_Nyholm]

I didn't read this thread but I was under the impression that they are the same, one is just in liquid form, the other dried?

Though it may be easier to do a late addition of liquid so it doesn't clump up on you like dme would with steaming wort under it.

 

[50SuperDeluxe]

Use a yeast starter or make sure you buy enough yeast vials or packs. Dont underpitch. I was told another pack per .015 of gravity over 1.060. Please correct me and educate me if that's in error.

 

[Aweaselkid]

Greetings,

I read this full thread back in October (almost 6 months from the time of writing), and followed everything to a T. Primary, then secondary in a Corney Key (which has been working well, as a new fermentation technique).

Bottled 6 weeks ago. Fully intend on letting it sit for another 6 months or so. Did open a few small bottles which were intentionally used as tasters as time went on.

Tasted EXCELLENT, I second everyone's feedback so far….


…. However, minimal carbonation at best. I've been doing this a while, my techniques are pretty thorough, however, am getting a little concerned about the lack of carbonation. I don't expect a final product yet, and as mentioned, am intending on lettings this sit for 6 months or so (until next fall).

Considering what to do here. I could open them and combine them all in a keg and naturally carbonate, let them sit, or am considering making another (very minimal) yeast starter and priming sugar solution, and very carefully opening all bottles, and injecting some life in these…

Any thoughts?

In all honesty, I won't do anything for another month or so, but am thinking about injecting some more carb-goodies, and hope it carbs up. Currently researching options here, but if anyone has any thoughts tailored to a high ABV brew of this style, please, I am all ears.

So far, this really is the Gods' nectar, and spent lots of time and $$$ making this happen. Can't even consider the possibility of ending up with a DELICIOUS flat nectar.

Please brainstorm.

Prost.

 

[strangegreenman]

How much bottling sugar did you use? How warm have the bottles been? You will probably oxidize your beer if you do anything to it now... and one batch of low-carb nectar is better than five gallons of fizzy wet dog.

 

[50SuperDeluxe]

I drank all mine. Too early to age out. But my Maple sap/ syrup supplier is SO ready to give this another go this year. I will definitely be doing a starter with this. Too big not to. If you are going to give this a go, its not hard to do, and so beneficial. I just did a huge Imperial Porter and it finished in three days! So fast I was scared I was stuck,but apparently on gravity reading, the sugar said, "F It, we'll just turn to booze instead of fighting it!" This is big, ya need it. The Oak soak really rounded this out and I will do that again, for sure, but Halloween will not be the "deadline." May take this up to 10 gallons because my sap supplier doesn't want to spend the $ on propane to boil all his harvest to syrup. This recipe is such a win, take your time and have more patience than me.