Im looking for a good Nut Brown Ale All Grain recipe, if someone has one and wanna share it with me ill appreciate it, most of the time i dont go with the same recipe, i read about the beer style, look for something that i like and make the modifications that i want for it, but i need a recipe to start with. One of my favorite brown ales is Rogues Hazelnut Nectar Brown ale. I know they put some hazelnut extract in that one but im looking for something like that. I love the malts with that nut, bread, toast flavor, and i wanna brew one. Thanks again and happy new year.
I made something similar to the Brewing Classic Styles one. If you google Jamil's Nutcastle, you'll find it. For some reason whoever transcribed this recipe online decided it needed 4 packs of Wyeast 1968, which is ridiculous for a gallon batch. Otherwise, I think the recipe looks OK One deviation in my version was that I didn't have access to pale chocolate malt. I used half the amount of Briess 350L chocolate. Anyhow, I thought this was a very successful batch of brown ale. However, now that UK pale chocolate has become more available, I almost never skip it in brown ales. Stuff is delicious. I know for sure I have used Thomas Fawcett's (mmm) and maybe Simpsons.
I believe Brewers best made a nut brown kit that was dam tasty. Should b able to get the recipe online.
Thank you guya for your replies. Ill look for that online. Thanks for taking the time to post. Cheers
Is this something you could work with, and maybe tweak it to your liking? CUDL Buddy - American Brown Ale - All Grain
NUT BROWN ALE 51.7% Briess Pale Ale 40.2% Gambrinus Honey Malt 5.7% Briess Caramel 60 1.1% Thos. Fawcett Light Chocolate Malt 1.1% Briess Black Prinz (for additional color, not necessarily needed) Mash at 156F Fuggles at first wort to 20 IBUs Ferment with WLP001 @ 70F OG: 1.053 FG: 1.013 ABV: 5.25% Feel free to add extract. I used Amoretti Hazelnut Praline Compound #336
Thank you, i like both, maybe not going to much with the hops but i like to see what kind of grain people normally use, in brown ales i think this is the moat important aspect of the beer. Just a question, can the yeast add more to this nutty flavor im looking for and if it does, which one do you recommend using?
I use Brown malt, C60, and Pale Chocolate in my Browns. Maybe some Honey or normal Chocolate depending on what I am going for. My yeast is Wyeast 1469 West Yorkshire Ale, or 1275 Thames Valley Ale, but 1469 is said to give some nut character.
I add all flavorings post-fermentation/clarification; and use the movement of the CO2 through the carb. stone to help mix it. For this specific recipe I used only a tiny bit of extract and I didn't even bother to taste test it as I knew it would be very low. Normally I would add a small amount, wait, taste, and then repeat if needed. Yes, I know that's well above the recommended level but it worked. I would not be adverse to lowering it in subsequent batches though.
Here’s a Sam Smith’s nut brown clone: http://www.britishbrewer.com/category/receipes/ Not brewed it myself, but I have done the authors Old Peculier recipe and it came out close to the real thing.
That recipe might make a great beer (who knows?), but as a clone, I would have to really question it. A lot of the choices are "because it's common in brown ales." And right off the bat, the yeast strain is wrong.
My favorite is WLP002/Wyeast 1968. But the Samuel Smith's yeast is WLP037 iirc (not the Whitbread strain from the clone recipe).
I'm intrigued by the large amount of Honey Malt. At this percentage, how would you describe it's contribution to the malt profile of this beer? Cheers!
The idea for the beer was originally "honey nut brown ale" but in the end we decided not to add any actual honey. Did the honey malt give it a honey flavor? No, but it did give it a very nice richness. I was skeptical of the high ratio myself but apparently some brewers have used even more. I doubt I would try that in a lighter colored beer though.
