Sunday, December 14, 2008

Nut Brown Ale 3

I received a message from a friend asking about the possibility of having a beer made for her Dad's 50th birthday bash. He enjoys a quality brew, and a freshly kegged beer will be the perfect addition to a memorable party.

I asked Jenny about what styles he might like, and also gave her some suggestions around the limited selection of hops. Perhaps a hoppy fresh Sterling pale ale, or a rich and dark nut brown ale? Nut brown was her choice, and luckily I had all the ingredients to make a good one.

This version will be very similar to the Nut Brown 2. There are differences in hops, crystal malts, and a touch of Brown malt. The hops here are a bit German, but Tradition hops could possibly pass as Fuggle, and they will go in as the flavor/aroma additions. Sterling should bitter nice and clean. I'm getting ready to brew some kick butt lagers and bought too much CaraMunich malt, so this brew got Belgian and German CaraMunich for caramel sweetness. The brown malt should give this beer a subtle roast complexity.

Overall, we hit the stats pretty close and missed our target OG by 2 points. Not too bad. The higher mash temp could create some sweetness with unfermentables, and a full pound of Carapils should add some body.

Nut Brown Ale 3

9.0 lbs. Organic 2-Row
.75 lbs. Belgian CaraMunich 45L
.25 lbs. German CaraMunich 57L
.50 lbs. Biscuit
.50 lbs. Victory
.24 lbs. Special Roast
.16 lbs. Brown Malt
.50 lbs. UK Chocolate Malt
1.0 lbs. CaraPils

1.0 oz. Sterling, 5.3%, pellet, 60+min
.55 oz. Tradition, 4.6%, pellet, 60+min
.75 oz. Tradition, 4.6%, pellet, 10min
.45 oz. Tradition, 4.6%, pellet, KO

White Labs 005: British Ale

Brew Day Stats

Brewed: 12/14/08
Kegged: 1/6/09

Water Adjustment:
Strike: 1.25 tsp Gypsum, .75 tsp Acid Blend, .5 tsp Chalk
2nd Sparge: .5 tsp Gypsum, .5 tsp CaCl, .25 tsp Kosher Salt, .5 tsp Chalk

H2O/Grain Ratio: 1.3 qt/lb
Mash Ph: 5.2
Sacch. Rest Temp/Time: 155°F/60min
Mash Out Temp/Time: 166°F/10min
1st Batch Vol/SG: 3.8gal/1.060

2nd Batch Sparge H2OTemp/MashTemp: 184°F/169°F
2nd Batch Vol/SG: 3.45gal/1.028

Pre-Boil Vol: 7.25 gallons
Pre-Boil SG: 1.041
Boil Time: 90+min
Post-Boil Vol: 6 gallons
Mash Efficiency: 73%

OG: 1.056
IBU: 30
Color/SRM: Brown/20-24
Ferment Temp: 68°F

FG: 1.021
ABW: 3.7%
ABV: 4.6%


1. This White Labs British ale yeast strain produces a fairly sweet beer with high residual sugars. The FG on both the Spiced Pumpkin Ale and this Nut Brown were both in the 1.020's. It also flocculates very well (like ESB)

2. This wort was poured over the yeast cake from the Spiced Pumpkin Ale. The cake was very thick with some pumpkin mush. There must have been some spiciness in the cake, because this brown ale has a hint of spice in it. Hopefully when its carbonated, the combination of nut brown scents and flavors will blend well with a hint of spice.


Kevin LaVoy said...

I'd be interested to hear your take on the "Cara" grains. I've used them some, but usually sparingly. I've read a few things as to what they're for, but no one really has much to say about when to use them and in what quantities. I suppose that's part of the experimentation part of brewing, but I'd still like to hear your take on it.

Ted Danyluk said...

Hey Kevin,

I know what you mean. Overall, these malts don't look as dark or smell and taste as sweet as American/British crystal malts.

This brew was filled to the top and had lots of blow-off, and already it's smelling very nice. A malty complexity, and almost like hazelnuts.

What I'm looking for in the Cara-malts is the level of sweetness. I guess I know what American crystal malts do to this style of beer, so yeah, it should be interesting to notice a difference.

Thanks. I hope to get a sample of it, and I'll let you know.

Its Just Me said...

I am brewing a Nut Brown Ale and during my fermentation the room it was in got down to 62 degrees. I slowly raisedo the temp in the room back to 68.4 degrees. What kind of damage have I caused.

Ted Danyluk said...

Pierre, You have cause absolutely no damage to your nut brown.

Fermenting that in the mid 60's is great. After fermentation begins to slow, I like to raise the temp of fermentation by moving the carboy to a warmer local...and eventually at room temp...around low 70's. But since fermentation activity slows so much, the temp really doesn't rise above 68.

No worries. You could easily ferment these ales in the 70's, and it will be a nice sweet brew.