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Uncle Chet's Nut Funk Brown
Northern English Brown Ale • All Grain • 5.5 gal
Nice and toasty with a slight caramel like sweetness from the Belgian candi syrup.
December 12, 2009 pm 09:56pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 9 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.
- 0.75 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.75 lbs
Belgian Special B
Belgian Special B
- 0.5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.5 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.
- 0.5 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 0.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 lbs
Belgian Candi Syrup; Dark Candi Inc.
Belgian Candi Syrup; Dark Candi Inc.
Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
- 0.75 oz
Cascade - 8.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.25 oz
Chinook - 8.5 AA% whole; boiled 30 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Centennial - 8.5 AA% whole; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 tsp
Irish Moss - (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.
- 1 tsp
Yeast Nutrient (AKA Fermax) - (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 1 oz
Oak Wood Chips - (omitted from calculations)
Oak Wood Chips
Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Toasted the 1/2 lb of Golden Promise on a cookie sheet at 350 F for 25 mins. Hops used were a home grown mixed-bag of the 3 varieties, so AA% used is an average. BG = 1.045 OG = 1.060 FG = 1.013 6.2% ABV
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.013 | |
| Color: | 26.6 SRM | 12 - 22 | |
| Alcohol: | 5.9% ABV | 4.2% - 5.4% | |
| Bitterness: | 31.1 IBU | 20 - 30 | |
Discussion
Ahhh....nuts.
2009-12-26 10:53pm
Three weeks in the bottle and it's really tasting nice. Good toasty flavor, yet light and dry, very subtle hops. I was hoping for more oak chalkiness from the chips, they soaked in a secondary for two weeks.
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