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Brutus Nut Brown Ale
Northern English Brown Ale • Partial Mash • 5.25 gal
Sometimes you feel like a nut.
March 20, 2008 pm 08:40pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5.25 gal)
- 2.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .5 lbs
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.
- .5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .25 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.
- 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.
- .5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Northdown - 5.0 AA% pellets; boiled 60 min
Northdown
Mellow English higher alpha-acid hop.
- .5 oz
Northdown - 8.0 AA% pellets; boiled 10 min
Northdown
Mellow English higher alpha-acid hop.
- .5 oz
Northdown - 5.0 AA% pellets; boiled 1 min
Northdown
Mellow English higher alpha-acid hop.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
Multi-step mash. 30' rests @ 104-140-158*F. Mash out @ 170*F. Extract/Molasses/Irish Moss added last 15 min. of boil. Approx. IBU is 24.7
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 19.6 SRM | 12 - 22 | |
| Alcohol: | 5.1% ABV | 4.2% - 5.4% | |
| Bitterness: | 23.3 IBU | 20 - 30 | |
Discussion
Brewed this today
2008-04-14 2:47pm
Good thing to do on a day off of work. Ended up with 85.7% mash efficiency on this one.
2 weeks in the bottle
2008-05-16 7:08pm
Sampled one today. Still not fully carbonated, but pretty nice flavor. Moderatley sweet up front with a mild nutty, coffee like flavor and aroma with a smooth, slightly tart,dry finish. Needs a little more time, but good brown ale!
Good Nut Brown
2008-05-27 7:19pm
Really smooth and easy to drink. Good and malty with a nice toasty, nutty, roasted flavor and aroma. Almost coffee like with a long lasting tan head. Initial sweetness up front with a dry crisp finish. Good stuff!
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