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Northern Nutty Brown Ale Without Special Roast

Northern Nutty Brown Ale Without Special Roast

Northern English Brown Ale : All Grain : 19.50 L

bear2bear

I have neither special roast or victory, whose use is common to this style. I got an idea to compensate these with home-made toasted malt and a tiny bit of roasted barley. The wort tasted acceptable to this style, though a little weak in nutty flavor and a little too hoppy. For the former, I probably need to increase the amount of the toasted malt. For the latter, Goldings or Fuggles would be better choice than Challenger.

September 1, 2014 at 05:26am

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 3.49 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.34 kg Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • 0.12 kg Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 0.14 kg Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 0.035 kg Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 0.094 kg English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 0.026 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.046 kg Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 21 g Challenger - 7.6 AA% whole; boiled 60 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 10 g Challenger - 7.6 AA% whole; boiled 15 min

    Challenger

    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 1 tsp Irish Moss - Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Lallemand 3767 Nottingham

    Lallemand 3767 Nottingham

    Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.

Notes

Toasted malts are home-made by roasting 340g of the base malt in the oven for 20 min. or until the color turns reddish at 180C. Add 1/12 tsp of campden powder to each of the mashing water and sparging water. Also add 1 tsp of gypsum to the mashing water. 1 step temperature mashing with mash-out; a saccharification rest for 90 min. at 67C, then mash-out for 10 min. at 76C. For a proper recipe, replace crystal 60L and crystal 80L by crystal 75L 175g, decrease choco. malt to 80g, increase roasted barley to 40g, and eliminate torrified wheat. Brewed on 9/1/14. OG was 1.062, far higher than the expected 1.046. Maybe toasting of the base malt was not sufficient to kill their enzymatic powers, meaning that I should roast either longer (say 50 min. ) or at higher temp. (say 200C).

Style (BJCP)

Category: 11 - English Brown Ale

Subcategory: C - Northern English Brown Ale

Range for this Style
Original Gravity: 1.046 1.040 - 1.052
Terminal Gravity: 1.010 1.008 - 1.013
Color: 18.2 SRM 12 - 22
Alcohol: 4.7% ABV 4.20% - 5.40%
Bitterness: 28.1 IBU 20.00 - 30.00

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