British Brown Ale The Kings Nutz Imperial Nut Brown Ale

[Suthrncomfrt1884]

Recipe Type

Extract

Yeast

Wyeast 1728 Scottish Ale

Yeast Starter

1000mL

Batch Size (Gallons)

5

Original Gravity

1.081

Final Gravity

1.016

Boiling Time (Minutes)

60

IBU

46.8

Color

21.23 SRM

Primary Fermentation (# of Days & Temp)

21 days @72F

Tasting Notes

This is a great recipe. Very sweet, mapley, nutty, roasty flavor.

This is the only extract recipe of mine that I still do. I've converted all of my old recipes over to all-grain, but this was so good I didn't want to touch it. It's a family favorite, even for non-beer drinkers. I wasn't sure about the yeast since it's an English beer, but it worked out great. Has a slight alcohol warmth, so it's a great winter beer. Alcohol flavor settles out with plenty of age (which this beer needs anyways to hit it's full potential).


Fermentables:
2.25 lbs. Dry Extra Light Extract
1 lbs. German Light Munich
.5 lbs. American Caramel 40°L
.5 lbs. Crystal Malt 20°L
.5 lbs. American Chocolate Malt
6.6 lbs. Liquid Light Extract Late Edition

Adjuncts:
.6875 lbs. Maple Syrup boiled <1 min.
1 teaspoons Irish Moss boiled 15 min.

Hops:
1 oz. Saaz (Pellets, 5.8 %AA) boiled 60 min.
.75 oz. Mt. Hood (Pellets, 5.00 %AA) boiled 60 min.
.75 oz. Cascade (Pellets, 3.5 %AA) boiled 60 min.

Yeast:
WYeast 1728 Scottish Ale 1000ml Starter


Steep grains in 4.8qts of water@154F for 45minutes. Rinse with 3.6qts of 170F water. Add enough water to make 4 gallons. Boil for 60 minutes adding hops and DME at the beginning of boil. Add LME at the last 15 minutes of boil. Add Maple Syrup in the last minute of boil. Cool wort and add water to make 5 gallons. Aerate and Ferment at 72 degrees.

This needs to be aged for awhile before it really hits it's peak. I have so much in my cellar that I'm able to age new batches for 9 months to a year. It's not absolutely necessary to age for that long, but at least a few months will be needed to get rid of the alcohol flavor left over from high fermentation temps. After 3 months = good. After 6 months = great After 1 year = amazing.

 

[Pappers_]

Love the name! I've never brewed with maple syrup - I imagine the sugars ferment out but that it leaves a maple flavor?

 

[Suthrncomfrt1884]

Yes, at that point in the boil, it will lend a bit of flavor to the final beer. It comes through greatly after 6 months.

 

[XanderBrew]

What do you mean by rinse with 3.6qts? After steeping, move to another kettle with that water at 170deg?

Just learning and trying to understand...sounds like a great recipe and something I would like to try.

Thanks in advance for the lesson!

 

[Suthrncomfrt1884]

What do you mean by rinse with 3.6qts? After steeping, move to another kettle with that water at 170deg?

Just learning and trying to understand...sounds like a great recipe and something I would like to try.

Thanks in advance for the lesson!

Rinsing in this recipe is basically done as a mini-sparge. Because you're not supposed to squeeze grain bags, what I did here was steep the grains in a bag. Then to rinse all the converted sugars off of the grains, I put the grain bag in a strainer and gently poured 170 degree water over it, into the pot that it was steeping in. You should have a little over 2 gallons of water/wort in your kettle at this point.

 

[XanderBrew]

Thanks, I was reading on DeathBrewers posts how he was doing a partial mash on the stove and he mentions moving his grains to another kettle for X amount of minutes to sparge in of 170deg water, and keep that water to add to the wort, so that was it sounded like, or something similar. Thanks for claryfing, I think I might try it out!

 

[Suthrncomfrt1884]

It's similar, but an actual partial mash will get you more efficiency and a higher gravity. These grains were mostly for color and flavor. They probably only added around 10 points to the gravity. 45 minutes is cutting it somewhat close for a full conversion on grains, especially the munich. Actually, I doubt the Munich converted at all.

 

[Prime]

I like the looks of this. I have a friend coming to visit and brown ales are his go to. I may brew this up for his visit. Thanks for explaining the rinsing.

 

[78kombi]

this sounds excellent, i have done an IPA with orange zest and maple , the maple really lends itself to 'mouthfeel' more than anything.

 

[Mooseknuckle]

What happens if you reduce the amount of water for the boil and the "sparge" I don't have a pot that will hold that much, usually after 5 liters ( 4 mash + 1 rinse ) I am about half way up, and once I add my extracts I am within 2 inches from the top of my pot. Would that have a major affect on this beer, because it looks fantastic.

 

[Suthrncomfrt1884]

The only thing it should effect would be the hops. You'd need to adjust the amount of hops so you'd get the same amount of IBUs.

 

[Aschecte]

This looks great I just picked up a 6 1/2 gallon secondary carboy this will be my next recipe. Thanks for the great recipe !!!! I let everyone know in appx 7 months how it turns out.

 

[casey914]

finally brewing this today. thanks for your assistance over PM.

 

[nefarious_1_]

I'm thinking about giving this recipe a try, but I've heard a lot of bad things about Argentine cascade... I noticed that the recipe calls for very little and only for bittering in comparison to recipes others have used who consider the hops to be horrible ie. IPA hop-bombs. To me, this recipe looks great...
Can anyone who's brewed it give me some feedback?

Also, the Argentine is kind of hard to come by... Where can I get some?

 

[Suthrncomfrt1884]

I'm thinking about giving this recipe a try, but I've heard a lot of bad things about Argentine cascade... I noticed that the recipe calls for very little and only for bittering in comparison to recipes others have used who consider the hops to be horrible ie. IPA hop-bombs. To me, this recipe looks great...
Can anyone who's brewed it give me some feedback?

Also, the Argentine is kind of hard to come by... Where can I get some?

It's a bittering hop. It could be subbed out for just about anything else. Actually, if I brew this again, I'm going to brew it with all noble hops and see how I like it. Theres hardly any flavor in this as far as hops go though.

 

[nefarious_1_]

That's what I figured. It seems the ones who strongly dislike the Argentines used them for flavor and aroma in addition to bittering. I'm going to go ahead and give it a try: the recipe looks nice.

BTW, since my last post I was able to locate a couple sources for them. Neither of my LHBSs carry them and none of the bigger online companies do either, but one place on ebay does and a couple other lesser known (to me) websites. Just hope they're fresh, given the seemingly limited supply...
I may just substitute them...

 

[nefarious_1_]

Just pulled some Hallertau that's been sitting in my freezer for a while, probably sub these. Even though bittering hops don't add much flavor, I'd still like to retain some similar characteristics of the Argentine Cascades. The descriptions seems pretty close...

 

[D_Ranged_Eskimo]

Going to try this as my second extract brew this weekend.

I've got a couple of questions though. What type of Maple Syrup did you use for the brew? Would there be any serious or adverse effects to the taste and alcohol warmth fermenting this at 74 degrees?

This would be perfect to brew now and let sit until winter finally hits in Texas.

 

[Suthrncomfrt1884]

74 degrees is going to change the flavor a little bit. I've actually been fermenting it at around 65F lately and it's a lot better. I'd say just let it age a little longer and you'll be fine. As for the Maple Syrup, it was grade B, but I'm not sure which brand I used...I'll have to check my notes when I get off work. As long as it's a good quality syrup, you'll be fine.

 

[D_Ranged_Eskimo]

Just got done brewing this and getting ready to pitch the yeast. OG came in at 1.086, a little higher than your version. Tasting the syrup was the best part about making this beer!

 

[D_Ranged_Eskimo]

Since it needs aging for at least 3 months, (and probably longer due to the fermentation temp) what are your thoughts of aging it in the bucket for 3 months? I have read a few times on here that beer ages better in higher volumes.

 

[Suthrncomfrt1884]

Beer doesn't necessarily age "better" in larger volumes, but it will age faster and more consistently. I wouldn't suggest aging it in a bucket for 3 months, but if you have a carboy, that would be fine.

 

[D_Ranged_Eskimo]

Thanks for the help Suthrncomfrt. In that case, I'll transfer to a secondary after the 3 week intial period and just let that baby sit in my closet for a few months.

 

[D_Ranged_Eskimo]

Just transfered this into a secondary last night to age for a few months, and my gravity reading was at 1.020. I know it may drop a little after the transfer, but any suggestions on what I can do if it gets stuck there? I screwed up and forgot to make a starter, so that may have been my biggest issue as to why it didn't break down more of the sugar.

 

[Suthrncomfrt1884]

Personally, I wouldn't even mess with it if your gravity is at 1.020. A lot of extract beers tend to finish higher, and depending on the brand of extract you used, that could yield more or less fermentables. A difference of .004 isn't going to be too noticeable.

 

[D_Ranged_Eskimo]

For some reason, I was thinking it was supposed to finish at 008. Thanks for the help Suthrncomfrt, I'll post a pick here this week of what it looks like in the secondary.

 

[rickyhoel]

I brewed a smaller test batch of this a year ago. Fantastic. This will be my new go to beer in my cellar. I now have a 12 gallon batch aging. Thanks for the great recipe.

 

[homebrewdad]

I'll be trying out this recipe this weekend - it will be my second ever batch, and my first recipe (batch #1 was a kit from AHS).

Can't wait to see how it does!

Many thanks to the OP for the recipe.

 

[D_Ranged_Eskimo]

I'll be trying out this recipe this weekend - it will be my second ever batch, and my first recipe (batch #1 was a kit from AHS).

Can't wait to see how it does!

Many thanks to the OP for the recipe.

Just make sure you can ferment this on the cool side. I fermented at 72 ambient temperature and you can clearly taste the esters from fermenting that warm.

 

[homebrewdad]

Just make sure you can ferment this on the cool side. I fermented at 72 ambient temperature and you can clearly taste the esters from fermenting that warm.

Thanks for the tip. The closet I ferment in typically stays at about 65 ambient - I would expect that would work (especially since the OP did specify 72 degrees?).

Thoughts?