Xmas Beer Thoughts...

[TwistedGray]

Nice looking beverage sir! How much carafa did you use in that?

Spoke too soon...this was my grain bill. It must have been a mix of the Crystal 60 and smiggin of Chocolate Malt that pulled the color.

I will say that nutiness only comes through when the beer warms up a bit, so adjusting grains to make it more nutty is the next step (for me). Otherwise, it's a good brown!

2row 58%
f corn 4%
f oats 13%
c pils 6%
victory 6%
crystal 20 6%
crystal 60 6%
choc malt 1%
London ESB yeast and EKG hops

 

[Rob2010SS]

Spoke too soon...this was my grain bill. It must have been a mix of the Crystal 60 and smiggin of Chocolate Malt that pulled the color.

I will say that nutiness only comes through when the beer warms up a bit, so adjusting grains to make it more nutty is the next step (for me). Otherwise, it's a good brown!

2row 58%
f corn 4%
f oats 13%
c pils 6%
victory 6%
crystal 20 6%
crystal 60 6%
choc malt 1%
London ESB yeast and EKG hops

What was the color rating on this?

 

[TwistedGray]

What was the color rating on this?

Beats me but the color is shown in the above photo and in the below photo (for two different perspectives/lighting). It's perfectly colored for a Nut Brown, in my opinion.

 

[Rob2010SS]

Beats me but the color is shown in the above photo and in the below photo (for two different perspectives/lighting). It's perfectly colored for a Nut Brown, in my opinion.
View attachment 592460

Yeah, it looks good! My first rendition of the recipe measured in at 15 SRM, but I thought that may be too light so I brought it up to 18 according to Mash Made Easy (21 on Brewers Friend). So I was just curious where yours was to get an idea. I can plug it into Brewers Friend and see what it says too.

 

[Rob2010SS]

Wow yours is only 12 SRM and mines clocking in at 18! Maybe I need to dial it back a bit...

 

[TwistedGray]

Wow yours is only 12 SRM and mines clocking in at 18! Maybe I need to dial it back a bit...

Yeah, I don't have this fancy pants software

It's the 60L I think along with the splash of chocolate malt. You could probably sub in the Carafa III where the chocolate malt is.

 

[Rob2010SS]

Lol, it's free software!!!

Yeah, I have chocolate and carafa III in mine. Without the carafa, my color was at 15. I'll probably just pull the carafa out of it.

 

[TwistedGray]

Lol, yeah I saw that

 

[Rob2010SS]

Alright, here's my run at this nut brown. @TwistedGray would like to hear your thoughts since you have experience with this style. Anyone else's feedback welcome too.

OG 1.055 w/ Brown Sugar
FG 1.012
IBU 29
SRM 17 on Brewers Friend, 15 on Mash Made Easy

Golden Promise, 7.55lbs (78%)
Crystal 60, .87lbs (8%)
Victory, .54lbs (5%)
Chocolate, .26lbs (2%)
Flaked Oats, .70lbs (7%)

Mash at 155*F for 60 min

1.0 oz Fuggles 60 min (17.66 IBUs)
.80 oz EKG 20 min (11.41 IBUs)
Brown Sugar, 1lb <-- Still deciding if adding at end of boil or in secondary

Yeast to be either Nottingham or WY1968 London ESB

Secondary done on 1-2lbs roasted pecans

 

[TwistedGray]

I might sub the brown sugar for maple syrup, but that's just my personal preference. I've also heard rumors of reasons why to not use brown sugar (the molasses, from what I understand).

I was looking at ways to bump the nuttiness in what I brewed, and I think your idea of the dropping in roasted pecans is a good one.

Also, personal preference but I would just have a single hop addition for bittering (re: your Fuggles).

 

[Rob2010SS]

Yeah, that's part of the reason i've been on the fence with the brown sugar. I've heard of people using it and liking it, and i've heard people using it and hating it.

What's the best way to use maple syrup?

 

[TwistedGray]

Yeah, that's part of the reason i've been on the fence with the brown sugar. I've heard of people using it and liking it, and i've heard people using it and hating it.

What's the best way to use maple syrup?

Pour it in post fermentation or nearing the end (maybe 2-3 days in).

Or just add more base malt or regular old sugar to bump the abv if that's what you are after.

 

[Rob2010SS]

Pour it in post fermentation or nearing the end (maybe 2-3 days in).

Or just add more base malt or regular old sugar to bump the abv if that's what you are after.

I was really after additional flavor and was trying to think of flavors that would go with the style. Maple and brown sugar (separately, not together) sounded like they'd be good. I wasn't sure if maple syrup would just ferment out completely.

 

[TwistedGray]

I am sure it will ferment out; however, I am also sure you'll get some residual flavor/aroma. Kegging or bottling? I assume that you are bottling.

 

[Rob2010SS]

Lol, I hate doing the whole transfer to bottling bucket, add priming sugar, bottle, and wait for carbonation. I usually just carb in the keg and fill bottles from the keg.

 

[TwistedGray]

My thoughts there were if you were going to be on a keg you might just add the syrup to the keg, but if that's just acting as your secondary before bottling then it's a different story. I think you would still pull syrup flavors through, but yes through the second fermentation process you'll have a fair bit of those flavors stripped (for better or for worse).

 

[Rob2010SS]

So, this article mentions using potassium sorbate to inactivate the yeast. The article says to do the cold crash/gelatin step, add the potassium sorbate (2.5tsp per 5 gallons), and transfer into keg with the syrup.

Sounded great, until I started reading threads on potassium sorbate here on HBT. Got any experience there? Sounds like it just keeps them from reproducing...?

 

[TwistedGray]

I only bottle so I can't comment on that, sorry.

 

[Rob2010SS]

I only bottle so I can't comment on that, sorry.

No worries. Thank you very much for bouncing ideas around with me. You've been an awesome help

 

[TwistedGray]

Mehhhhhhhh, my pleasure

 

[Topflite83]

I like Caraffa III for my stouts and I did use some in my recent nut brown. Turned out well.

View attachment 592314

Looks amazing!

 

[TwistedGray]

Looks amazing!

Get in on the Homebrew trade thread we got going

 

[Rob2010SS]

Get in on the Homebrew trade thread we got going

Where's that thread at?

 

[TwistedGray]

Where's that thread at?

https://www.homebrewtalk.com/forum/...ug-and-mark-get-their-own-from-now-on.655881/

 

[Kharnynb]

https://www.homebrewtalk.com/forum/threads/bee-cave-brewery-robust-porter.56768/

it's our favourite xmas beer, you can add vanilla or some spices to it for christmas style.

 

[Rob2010SS]

https://www.homebrewtalk.com/forum/threads/bee-cave-brewery-robust-porter.56768/

it's our favourite xmas beer, you can add vanilla or some spices to it for christmas style.

Thanks for the recommendation. I think i'll add that to my brew list!

 

[TheAleRunner]

That sounds good. Like a Belgian strong ale?

More like a winter warmer or even a Scotch ale. I didn't want the Belgian yeast esters to overshadow the pecan.

 

[JimRausch]

Here's one for your consideration. I haven't brewed it yet, but plan on getting to it as soon as the yeast arrives. The full recipe is on www.brewtoad.com/recipes/winter-spiced-scotch-ale
It's a Scotch ale with an OG of 1.082, with cherries and maple syrup added late boil, and cinnamon,maple wood chips and vanilla added late in primary. Inspiration came from someone else's post on making a 'bad santa' clone. Can't remember who it was.