Rick Dimitrios's BrewBlog > BrewBlogs > Nut Brown Ale [Southern English Brown Ale]

Nut Brown Ale

Specifics

Style:

Southern English Brown Ale — BJCP Style Information

Category:	English Brown Ale
Number:	11B

A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.

Commercial Examples: Mann's Brown Ale (bottled, but not available in the US), Harvey’s Nut Brown Ale, Woodeforde’s Norfolk Nog.

Brew Date:

May 06, 2006

Tap Date:

June 10, 2006

Yield:

5 gallons

BU/GU

Calories:

134 (12 ounces)

Conditioning:

Bottles

ABV:

3.5%

ABW:

2.7%

Bottling ABV:

Batch No:	001
OG:	1.040
OG (Plato):	9.99° P
Target OG:	1.044
FG:	1.014
FG (Plato):	3.57° P
Real Extract:	4.73° P
App. Atten.:	64.3%
Real Atten.:	52.6%

General Information

Method:	Extract

Method:

Extract

Bring LME to room temp next time!

Comments

Needed more carbonation. Tasted good.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

6.00 pounds

LME - Gold

85.7% of grist

6.00 pounds

Total Extract Weight

85.7% of grist

Grains

0.25 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

3.6% of grist

0.25 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

3.6% of grist

0.25 pounds

Belgian Biscuit Malt

Color (L):	23-25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

3.6% of grist

0.25 pounds

American Special Roast

Color (L):	50 °L
Info/Use:	Provides a deep golden to brown color for ales. Use in all darker ales.

3.6% of grist

1.00 pounds

Total Grain Weight

14.3% of grist

Hops

1.00 ounces

Challenger

Region:	United Kingdom
AAU Range:	6 - 8%
Notes:	Spicy aroma, fruity flavor.
Typical Use:	Aroma, bittering. Blends well with other hops.
Substitution:	Perle, Northern Brewer
Example:	English-style Ale, Porter, Stout, ESB

Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.00 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

Pellets @ 1 minutes
Type: Aroma
Use: Boil

2.00 ounces

Total Hop Weight

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	London Ale
Manufacturer:	Wyeast
Product ID:	1028
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	60–72°F
Amount:	125 ml

Equipment Profile

4 Gallon/15 Liter Kettle

Batch Size:	5.00 gallons	Boil Volume:	3.25 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	4.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	4.00 gallons
Loss:	0.00 gallons	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Fermentation

Primary:	8 days @ 78° F
Secondary:	14 days @ 78° F
Age:	13 days @ 78° F

Tasting Reviews

	10 Reviews		Submit a Review		Refresh Page		View All

10 Reviews

Submit a Review

Refresh Page

View All

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Sample Log #3	Aug 01, 2009
Sample Log #2	Jul 01, 2009
Sample Log #1	Jun 01, 2009
Nut Brown Ale	May 06, 2006

Sample Log #2	Bottled
Sample Log #1	On Tap
Sample Log #3	Secondary

Orange Krush	Sep 14, 2009
60 Minute Ticker	Oct 14, 2009