Here's the recipe, I've put it in Beersmith format because the original recipe is in all grain and I needed to convert it to extract. The original recipe also had Fuggles for the bittering hop but I switched it to East Kent Goldings because I promised you a single hop recipe. You could, of course, just switch it back to Fuggles if you wanted to stay true to the original. I think the dark crystal malt is best for this recipe if you can get it. For the extract, John Bull Bulldog Blend Maris Otter gets a good name, or Brupaks. Works out as 2 x 1.6 kilo tins.
A nice touch, if you can be bothered, is to roast your own amber malt. Just get some uncrushed pale ale malt and spread it out on a roasting tray, stick it in a cold oven and let it heat up to 180C. Once it's hot, give it half an hour, mixing it about occasionally. It should have a nice nutty smell coming out of the oven. Then crack it all with a rolling pin until it looks like the rest of your crushed grains. Then steep all the grains together with the extract in a grain bag while the extract is heating up as normal. Of course, you could just buy Amber malt
Yeast, I would probably use a sachet of rehydrated Safale SO4 but you could use Nottingham if you like it a little drier.
Samuel Smiths Nut Brown Ale
Northern English Brown Ale
Type: Extract
Date: 08/04/2008
Batch Size: 25.00 L
Boil Size: 28.62 L
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU
3200.00 gm Pale Liquid Extract (10.0 EBC) Extract 73.31 %
550.00 gm Caramel/Crystal Malt (200.0 EBC) Grain 12.60 %
540.00 gm Amber Malt (43.3 EBC) Grain 12.37 %
75.00 gm Chocolate Malt (900.0 EBC) Grain 1.72 %
58.00 gm Goldings, East Kent [5.30 %] (60 min) Hops 30.5 IBU
20.00 gm Goldings, East Kent [5.30 %] (15 min) Hops 4.6 IBU
Beer Profile
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.57 %
Bitterness: 35.1 IBU Est Color: 36.6 EBC
