Nut Brown recipe

[Martin the fish]

does anyone have a Nut Brown Recipe they would like to share. One of my tastiest kits was a Nut Brown.
Bet it would be great as an AG brew...

[steve_flack]

There's two recipe in the Jamil Book for Brown ales. One is a 'Southern English Brown' (think Mann's Brown Ale) and the other is a (can you guess?) 'Northern English Brown' (Newcastle Brown Ale). Apparently the southern version is sweeter more caramelly. Let me know if you're interested and I'll post them. I think the brewing network has broadcast both styles in the Jamil Show podcast so you could download those and have a listen.

http://www.thebrewingnetwork.com/jamil.php

[Martin the fish]

Never been a fan of Newky braan. The southern one interests me though, as i like sweeter beers. Would love to see the recipe.

[steve_flack]

OG 1.041 IBU 17

Pale Malt 3.13kg
Crystal (80L, 160-ish EBC) 0.45kg
Dark Crystal (120L, 240-ish EBC) 284g
Special Roast 227g (use amber malt if you can't get Special Roast)
Pale Chocolate 170g
Carafa Special II 113g

Hops

Goldings (5%) 24g all of boil

Yeast - Wyeast 1968, Whitelabs-002 or safale-04

If you have problems sourcing the malts in NZ, Ross at craftbrewer in Oz will be able to help you.

http://www.craftbrewer.com.au/

[Martin the fish]

Whats Carafa special II?

I'll need to source this lot from Oz i reckon. Time i ordered some stuff from the 'west' island anyway

[steve_flack]

Carafa special is a range...ok 3...malts made by Weyermann in Germany. Basically they are colour equivalents of Chocolate and black malts BUT (and this is important) they have the husk removed. This means they are dark but not bitter. They add a lot of colour but without much of the roastiness of a stout.

Ross is a good bloke BTW. I've ordered from him a few times.

[AT]

I'll second that Ross is a top man

[mysterio]

Here's Wheeler's recipe for Sammy Smith's Nut Brown:

25L
OG: 1.048
EBU: 35
Pale malt: 4,250g
Amber malt: 540g
Crystal: 550g
Chocolate malt: 75g

Start of boil (90mins)
Fuggle: 100g

Last 15 minutes:
Goldings: 20g
Irish moss: 10g

Mash @ 68C

I reckon Samuel Smiths Nut Brown is a great beer. I would definately use a dark grade of crystal, 200 EBC or thereabouts. For the amber malt, I would recommend toasting your own in the oven - take some uncrushed pale malt, stick it in a 180C oven for 20-25 minutes. Take it out and it will literally small like nuts, perfect for a nut brown. Then either mill it or stick it in the blender, then add it to the grist.

[Martin the fish]

Thanks Mysterio. That looks a nice recipe too.

I'm gonna give this Ross chap a call this arvo, you guy's have given him the nod so he must be ok. And he's got some very shiny looking gadgets too. Today would be a good day to do some 'perchasing' as the wife-to-be has gone to Auckland to get her wedding dress and spend. So she won't be able to moan too much if i follow along the spending lines a little. Don't think i need a dress though.

[mysterio]

I bought some Nelson Sauvin pellet hops from Ross and they are second to none. I opened the pack and five minutes later several rooms stank of blackcurrants.

Regarding Wheeler's recipes, they've always turned out very well whenever i've brewed them.

[monk]

I'm going to be brewing the "Nutty Mann" southern brown from Jamil's book next. I've never tried one of his before, but I got the book for Christmas and that recipe jumped out at me. The only mod I'm making is that I will be leaving out the Carafa. I was originally going to substitute chocolate, but now I've read in two different places that it's quite a lot more roasty than this Carafa stuff. I'm not really looking for roasty. (My "Monkey Knife Fight" is a similar recipe but roastier.)

Good luck with your brew, Martin. Maybe we'll be brewing around the same time..

Cheers

[Martin the fish]

Maybe we will Monk. Monkey knife fight is a top top name for a beer. 10 outa 10.