Monday, October 1, 2007

T&C Nut Brown Ale

Why does it have to be an absolutely beautiful day outside when we're stuck inside brewing another batch of beer? Just why couldn't it have been nasty weather like today...drizzly, chilly and damp. But with an open door, we invited the good weather in and got a good breeze pushing through the kitchen.

The planning of this beer goes back a good couple months. I asked my next door neighbor, Chad, what kind of beer he liked, and what beer he'd like to brew. He used to brew extract batches many years ago, and was interested in seeing the all-grain process. He talked about some styles that were fairly simple, balanced and easy to put down. So we came up with tentative plans to brew a batch of Nut Brown Ale.

The most difficult part about this beer was setting a date. Finally we chose the 30th of September. As for the brew day, it couldn't have went smoother. It only took 5 hours from dough-in to pitching the yeast.

The yeast showed signs of digestion within a couple hours, and was happy chowing down on all that maltose only a few hours after that. They're having a ball in there, swirling all around at about 72+ degrees. Its on the high side of the temp spectrum, and I've read that this style comes out better from a lower fermentation temp. But it smells very malty, toasty and chocolaty, so I'm not worried. Actually the scent pluming from it's carbonic exhalations actually remind me of one of those very first beers I made. I'm sure this one will taste so much better.

I looked all around for tips on Nut Browns, and there isn't a whole lot out there. In this recipe, I'm using two new malts. Victory, which is very close to Biscuit malt. One pound should lend a toasted character that, when mixed with the chocolate malt, will hopefully result in a "nutty" aroma and taste. Then I picked up a new Organic 2-Row base malt that's offered at the Brew & Grow. It crushes very well with minimal dust, and has a light aroma with a very mild we can call this beer 79.6% ORGANIC!

T&C Nut Brown Ale
5.9 Gallons

8.00 lb. Organic 2-row
1.00 lb. Victory
0.50 lb. UK Crystal 60L
0.25 lb. Crystal 80L
0.30 lb. UK Chocolate

.60 oz. East Kent Goldings, 6.9%, whole, 60min
.60 oz. Fuggle, 4.0%, whole, 60min
.25 oz. East Kent Goldings, 6.5%, whole, 10min
.25 oz. Fuggle, 4.0%, whole, 10min

Wyeast 1088 British Ale (1.5 qt. Starter)

Brew Day Stats

Brew Day: 9/30/07
Racked: just primary
Bottled: 10/15/07

Water Adjustment: none...just filtered Chicago water

H2O/Grain Ratio: 1.4 qt/lb
Mash Ph: Ph strips may be worn out/stale
Sacch. Rest Time: 1 hour
Sacch. Rest Temp: 154°F
Mash Out Time: 10 min
Mash Out Temp: 166°F

2nd Batch Sparge: 3.75 gallons of 180°F rose mash to 168°F

Pre-Boil Vol: 7.5 gallons
Pre-Boil SG: 1.0417
Boil Time: 1.5 hrs
Post-Boil Vol: 5.9 gallons

OG: 1.0488
IBU: 23
Color/SRM: 15-18 - reddish brown
Mash Efficiency: Approx. 78.7%
FG: 1.013
ABW: 3.76%
ABV: 4.7%

Fermentation Temp: 70 on up to about 78*F
Cost: $26.58, .45¢/12oz., $2.72/6-pack

Click here for Nut Brown Ale 2

Tasting Notes & Photo

Appearance: Clear, rich brown w/ shade of amber, medium-low carbonation w/ lingering ring of bubbles
Aroma: Clean, soft malts, nuts, toast, sweet
Taste: Smooth, crystal malt sweentess with good toasted/nut flavor, light cocoa, clean & light hop bitterness
Mouthfeel: Medium-light body
Aftertaste: Light hop bitterness lingers, slightly sweet, cocoa
Drinkability: Balanced, very drinkable, session style


Adam said...

Alright! That's what I'm talkin' about. Another batch on the books.

Ted Danyluk said...

I cant believe its been over a month since my last brewing. It sure feels good. Well, I did throw together some hard cider, but literally tossed in most of the juice. Look for a post on that soon.

The mash on this one smelled mild and not so aromatic. But during fermentation it produced the most intense and rich malt aroma I ever smelled. It actually reminded my of on of my first extract beers, but I'm sure it will turn out much better.

Like I said the most difficult part of this brew was setting a date. After that it was smooth sailing. Without a brewday checklist nor anything complicated in the procedure, we just went with the natural flow. It was so enjoyable having my friend over and I think he found it to be very educational.

David said...

I'm excited to try this Brown Ale: organic barley, British yeast strain, and a delicous coupling of hops. I always wondered why they called it a "nut"–the toasted malt charcteristics, not an addition of nuts! Looks like a lower alcohol content too, right? (Meaning, more drinkable, a session-style brown brew, eh?)

Ted Danyluk said...

Its called a Nut Brown because somewhere in the mix of toasted and roast malts a natural aroma and taste of "nuts" comes through. That's what I'm trying to find out here with this recipe.

There's a good amount of Victory for the toasted element. I wanted to throw in some "Special Roast" but didn't have time to get it. Here I'm using a mild amount of Chocolate malt which I'm hoping will also provide enough of the roasted accents too as well as a hint of chocolate.

The alcohol should come in at about 4.6%. I'm hoping for a smooth and malty brew, and a beer we can easily drink 2 or 3. I can't wait either.

Adam said...

Off topic, but, I like what you have done with the site. Jumpls right out at you.

The hops banner at the top is cool.

So what's up with the Half Acre Brewing? How are you associated? Oops...perhaps I should be reading the archives :-)

Ted Danyluk said...

Thanks for noticing. My brother helped my with the new design. I'm really happy with it. There are 3 photos of mine put into it. The hops on top, the red/orange strips, and the hops at the bottom.

You won't find anything in the archives. My involvement with Half Acre Beer Company came about pretty swiftly. I wanted to get the design of my site finished first. My wife is to thank, and I will get around to writing a post about it very soon. You will be able to read more at their site very soon as well.

Adam said...
This comment has been removed by the author.
Adam said...

:-) you've peaked my interest.

Saddamaubhas said...

Hey Ted,

A friend and I are amateur brewers and stumbled across this nut brown ale recipe - just the type of beer we wanted to try for the upcoming winter months! Do you have any suggestions as to how to scale this down to a 5 gallon fermentation tank, or in general how to scale this to an amateur level (this will be our third batch)? Thanks!

-Adam - a different one from above ^

Ted Danyluk said...

Adam, This was a good beer, on the light side, but good and easy to drink. For something a bit richer, check out the link for the Nut Brown 2. Anyways...

I'm not quite sure what you mean by an "amateur level." This is a basic all-grain recipe and process. Substitute pale malt extract (at the right amount) for the pale malt, and steep the other grains if you are going extract beers. I use to formulate recipes according to style guidelines, and then use their infusion mash calculator for water volumes and temps. If your fermenter is 5 gallons, you can end up with a post boil volume of 5 gallons if there is a sufficient blow-off hose.

So type in this recipe, and then in a new tab, formulate the recipe with the same grain percentages for a 5 gallon batch. Make sense? As for hops, type in the amount of hops with their aa% to get you a similar bitterness level. I like the bitterness in this brew...and with these nut browns, less is more, and a little in the finish is nice.

Lastly, I would recommend adding some carapils (even up to a pound) to build a little body into this beer. Thanks for you interest, questions and comment. Good Luck.