Hey all, I am brewing 6 batches of beer for a friend's wedding in December. One of them is going to be a nut brown. I was told by the bride that she wants it to be thick, nutty, and sweet. I have only ever brewed one nut brown and it was pretty dry and really not that nutty. Here is what I have come up with... 8 lbs Marris Otter 8 oz Caramel 20 8 oz Brown Malt 6 oz Chocolate Malt 6 oz Victory 4 oz Caramel 120 4 oz Biscuit OG 1.056 Mash 156 degrees Bittering hops at 60 minutes to 20 IBU (I think I have some Galena that I will use) Wyeast 1028
too many ingredients, simplify, 9 times outta 10, the best beers are simple I would keep the MO, use some pale chocolate and special roast, that combo will give you a very nutty, slightly tangy/sourdough flavor
I agree that the best beers are simple. I need to see if I can drag up my previous recipe. I thought that the problem was that it may have been too simple. Brown ales are really the one style that I feel I do not do well.
Get rid of the Biscuit, and take off 2oz Chocolate Malt. I would also throw in an oz of EKG @ 15 min. Good luck!
I brewed this last friday: http://hopville.com/recipe/1480102/...ipes/maple-pecan-nut-brown-2012-06-27-version I think it fits the bill pretty nicely.
If anyone cares, this is what I ended up settling on. http://hopville.com/recipe/1655870 I mashed at 156 degrees. After talking it over with the bride-to-be, she said she changed her mind and just wanted a standard brown ale, which is really not a style I have a lot of experience with.
I have a brown that is pretty tasty.. It's got a ton of body, and a nice mellow sweetness to it. 9.5# MO 1# C60 1# Flaked Oats .5# Victory .25# Chocolate Sometimes I toss in .25 of Special Roast in there, sometimes I don't. Adds a hint of coffee/roasty to it. 1oz Willamette at 60 1oz EKG at 15 Wyeast 1099 Whitbread Mash @ 154 for 60. I add 8.5oz of Maple Syrup after krausen has started to drop.
