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Nutz Braun Ale
American Brown Ale • Extract • 4.5 gal
Some say it tastes like Newcastle Nut Brown.
June 14, 2003 am 03:20am
0.0/5.0 0 ratings
Ingredients (Extract, 4.5 gal)
- .34 lbs
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.
- .34 lbs
Belgian Special B
Belgian Special B
- .68 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 3 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 1 oz
Cascade - 5.6 AA% pellets; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
East Kent Goldings - 5.9 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
-
Lallemand 3767 Windsor
Lallemand 3767 Windsor
Estery to palate and nose, slight fresh yeast flavor. Ales are described as full-bodied, fruity English Ales.
Notes
Steep Grains for 20 minutes and pour off. Re-steep grains another 20 minutes and pour off. Re-hyrdate yeast in primary fermenter when temperature is between 98 - 104 degrees. Open ferment for about 30 minutes before stirring yeast into wort. Proceed with closed fermentation. Also, used Superior Lager Yeast along with the ale yeast. I've had people say that this tastes similar to Newcastle Brown Ale.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 22.9 SRM | 18 - 35 | |
| Alcohol: | 5.8% ABV | 4.3% - 6.2% | |
| Bitterness: | 23.2 IBU | 20 - 40 | |
Discussion
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