Next on the brew schedule is a Nut Brown Ale

[Wilbur]

Edit; I changed the subject to just Nut Brown Ale because I'm not really sure where they fit in style wize, kind of a cross between an American brown ale and a Northern English brown ale

I have 6 pounds of MO left and decided to make a brown ale with it, I don't have enough so I'm mixing in some American 2-row. Anyway hows this recipe look?

27.3 Liter batch 70% efficiency 90 minute boil.

2.72 kilograms MO
1.8 kilograms US 2-row
170g UK Chocolate
170g Special B
170g Special Roast
170g Biscuit
23g Challenger pellet hops @ 60 minutes
14g Fuggle pellet hops @ 1 minute
Nottingham dry yeast

[mysterio]

Looks like a nice beer, what kind of OG & IBUs are you looking at?

Do you know anything about Special roast & Biscuit UK equivilents? I suspect they're proprietary names for brown & amber malts but i'm not sure

[Wilbur]

I'm looking at 1.049 for the OG and 22 IBU's color will be around 21 SRM I'd guess around 40 EBC.

Here's what the supplier has to say about Biscuit and Special Roast.

Dingemans Biscuit Malt. 24.5° L. This fine toasted malt contributes a warm, earthy flavor, with an aroma described by the maltster as "saltine crackers". Good in British ale. No diastatic power.

Briess Special Roast. 50° L. Designed to contribute "biscuit" (pronounced English) flavor to beer This malt is particularly suited to English Ales. The malt provides a deep golden to brown color. For nut brown ales, use 5-10% of total grist. For dark amber and other dark beers, use 2-5%. For porter, use 5-10%.

[mysterio]

Let us know how it goes - these are malts that you can't get in Britain.

[iowalad]

I am not the style expert by a long shot but I think your Brown seems more nutty than sweet. I associate the Southern style with more of a caramel sweetness.

I did a mild once with a hefty dose of choc, brown and amber and it became more like a low gravity brown porter.

I have never used the malts you mention.

Sounds like an interesting beer I look foward to your report on the final product.

[Wilbur]

It actually is a Nut Brown, the Special B has a very pronounced caramel flavor.

[oblivious]

I wonder if safale S-04 would be a better choice of yeast, as it will be less attentive than Nottingham and add more character to this beer

[steve_flack]

Jamil Zainasheff did a podcast on TBN about this style a few days ago. Sounds an interesting style even if it sounds like one of those made up styles the Americans sometimes come up with I can't think of a single commercial UK example that fits this category. The description sounded quite nice though.

BTW, he suggested S-04 as an appropriate dry yeast and also used special roast in the grist. I was wondering if Melanoidin Malt was similar? I think we can get Biscuit here. Brouwland have it and if they do then Clive at Brewpaks could get it.

[oblivious]

I have been look for a substitute for special roast malt, but it appears there is not, I have heard it can have a citrus/grapefruit flavour.


I that the BJCP style guide line for southern brown ale listed a commercial example as been Mann's Original Brown Ale, correct me if I am wrong but I believe it brewed in the northern England?

[steve_flack]

I have been look for a substitute for special roast malt, but it appears there is not, I have heard it can have a citrus/grapefruit flavour.

JZ said it was double kilned so maybe it's more malty, biscuity?

EDIT: Found this

[mysterio]

Mann's is brewed in Cheshire - I thought it was a Mild!

[Wilbur]

Yeah the nut brown is an Americanized Northern brown ale. I would normally use So4 but I want this to be a bit drier, that and I just had two stuck fermentations in a row using So4, I'm switching back to liquid yeast for my English beers.