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Left Nut
Northern English Brown Ale • All Grain • 10 gal
Finished at about 1.021, but tasty at kegging.
May 30, 2010 pm 05:20pm
4.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 18 lbs
Golden Promise Malt; Thomas Fawcett
Golden Promise Malt; Thomas Fawcett
- 2 lbs
Caramel Malt 60L; Briess
Caramel Malt 60L; Briess
Sweet, pronounced caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Victory® Malt; Briess
Victory® Malt; Briess
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
Chocolate Malt; Simpsons
Chocolate Malt; Simpsons
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 oz
East Kent Goldings - 5.2 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 2 oz
Willamette - 4.8 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Notes
Finished at around 1.021, after 3 weeks of fermentation. May have mashed a little warm, and the oats wouid have upped the gravity some.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.013 | |
| Color: | 19.4 SRM | 12 - 22 | |
| Alcohol: | 6.0% ABV | 4.2% - 5.4% | |
| Bitterness: | 24.2 IBU | 20 - 30 | |
Discussion
Awesome big brown ale
2010-06-29 10:03am
Rich, dark, and enjoyable, this beer has wowed my friends. The mouthfeel is a bit rich for the style, but if you're out to make a beer that people will love, this one is winner.
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