nut stout

The only thing I can suggest is using Whitebread Ale Yeast (1099). Used it in a brown ale that I enjoyed quite a bit.

 

I don´t know if you prefer coffe flavor or nut flavor,I would suggest you to try with a hard malt character raising brown malt percentage,I personally don´t lke a deep coffe flavor so I tend to use more chocolate malt and less black malt or roasted barley.I would not use a very dark crystal like 120 L or SB to avoid raising flavor either.

 

Maybe just sub in some biscuit malt into a brown porter recipe?

 

Me.

I've never brewed such a beer, but I drank one of these last night....

http://www.telluridebrewingco.com/beers/face-down-brown/

VERY VERY nice beer. And it seems to match your description of what you're after. This one had pretty neutral yeast character, strong nutty flavor, and potent bitterness to balance the malts. So, I'd try a more assertive, complex hoping scheduling.

Telluride's uses Magnum, Tettanger, CTZ and Cascade. Just a thought...

Good luck with your beer!

 

Ha. Yeah, I had the same thought when I poured it last night. But the roast-character is not strong in that beer. Looks can be deceiving...

 

What is about brown ales that you regret when you get to the bottom of the glass? Too sweet? Too plain? You're the homebrewer, so you can cut back on crystal, add hops, add more roast. It's your beer. MrOH's suggestion of biscuit malt in a brown porter is sort of where I was going. I've been using pale chocolate malt in my brown ales for some time and have done a cross between my brown ale and brown porter by adding the pale chocolate.

 

I would skip special B to avoid raisins and sweet flavor.I guess pale ale ,chocolate,munich,dark wheat(pinch)and brown malt would help you out to get what you want,IMO.I would avoid flavor hops addition and would mash a bit higher if you are going to use 5-7 % of brown malt, something around 152-154 F to counter the dry-harsh maltiness from this malt.

 

This is for a Brew in a Bag Dark Mild I did a while back. Came out nice.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Dark Mild
Brewer: Barfdiggs
Asst Brewer:
Style: Mild
TYPE: All Grain - BIAB

Recipe Specifications
--------------------------
Boil Size: 8.50 gal
Post Boil Volume: 7.88 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.056 SG
Estimated Color: 34.4 SRM
Estimated IBU: 20.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 8.5 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 65.0 %
15.8 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 2 7.5 %
15.8 oz Victory Malt (biscuit) (Briess) (28.0 SR Grain 3 7.5 %
13.7 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 4 6.5 %
10.5 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 5 5.0 %
10.5 oz Pale Chocolate Malt (200.0 SRM) Grain 6 5.0 %
7.4 oz Crystal, Extra Dark (Simpsons) (160.0 SR Grain 7 3.5 %
1.26 oz Goldings, East Kent [5.00 %] - First Wor Hop 8 20.9 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 9 -


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 13 lbs 2.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 41.85 qt of water at 162.9 F 158.0 F 45 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------
61 = ECY Mild Ale, Muntons Marris Otter
62 = WY1968, Muntons Marris Otter


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

See I'm opposite. I used whitbread and really didn't like my maple nut brown. I actually dumped 4 gallons because I didn't want to even hold a keg up with it. That said, it's a popular choice. I'd probably go with London esb 1968 myself.

 

Its one polarizing yeast. I used to love it until I tried 1318, 002/1968 and haven't went back. OTOH I have some buddies that can't get enough of it.

 

I really like brewing and drinking this beer, as its a quick brew day, easy starter beer for something bigger and pretty tasty and drinkable (It is also a great vehicle for dry beaning with coffee; 0.5 oz/gallon 48 hrs at 38 F).

At least the times I've brewed it, it comes out pretty chocolatey and coffee forward with a strong biscuit character, great head retention and a touch of sweetness, but none of the burnt/roast flavors, bitterness or palette fullness of a porter or stout. Mine tend to finish with a higher FG than yours, around 1.022-1.023 (ABV right at 3.9-4%), so while they're thinner than a porter or stout, they're not quite as watery as I typically find most session beers with low carbonation.

Glad it turned out well. Maybe the next time you brew it, we can do a swap. There is a local brewery near me that does a great dark mild (Eagle Rock Solidarity) that I could throw in, although I've yet to try Moorehouse Black Cat which is apparently a great modern example.