The Weiss Guys BrewBlog > Recipes > Nick’s Nutty Brown Ale [Northern English Brown Ale]

Recipe: Nick’s Nutty Brown Ale

Specifics

Style:

Northern English Brown Ale — BJCP Style Information

Category:	English Brown Ale
Number:	11C

English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.

Commercial Examples: Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale.

Contributor:

Nicholas Trandem

Yield:

5 gallons

Color (SRM/EBC):

17.1/33.7

Bitterness:

28.3 IBU (Daniels)

BU/GU

0.6

Calories:

155 (12 ounces)

ABV:

4.7%

ABW:

3.6%

OG:	1.047
OG (Plato):	11.67° P
FG:	1.012
FG (Plato):	3.07° P
Real Extract:	4.62° P
App. Atten.:	73.7%
Real Atten.:	60.4%

General Information

Method:	Extract
Source:	Nicholas Trandem

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

8.00 pounds

LME - Light

88.9% of grist

8.00 pounds

Total Extract Weight

88.9% of grist

Grains

0.75 pounds

Crystal Malt 90L

Color (L):	90 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

8.3% of grist

0.25 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

2.8% of grist

1.00 pounds

Total Grain Weight

11.1% of grist

Miscellaneous Ingredients (Non-Fermentable)

Irish Moss @ 15 minutes

Hops

0.50 ounces

Target

Region:	United Kingdom
AAU Range:	10 - 12%
Notes:	Accounts for 40% of United Kingdom hop production.
Typical Use:	Bittering, aroma.
Substitution:	Northdown, Progress
Example:	Ale, Lager; Young's Special London Ale

11% Leaf @ 60 minutes
Type: Bittering
Use: Boil

5.5 AAUs

1.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

5% Leaf @ 15 minutes
Type: Bittering and Aroma
Use: Boil

5 AAUs

1.50 ounces

Total Hop Weight

10.5 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Wyeast London Ale — Liquid — 125 ml

Wyeast London Ale — Liquid — 125 ml

Name:	London Ale
Manufacturer:	Wyeast
Product ID:	1028
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	60–72°F
Amount:	125 ml

Fermentation

Primary:	7 days @ 68° F
Secondary:	14 days @ 68° F

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