Beer Forum

I want to make a 5 gallon all grain batch of nut brown ale but I have no idea how to get the nuttiness. Anyone have a recipe that fits the bill?

I teabag the mashtun but you may find this more helpful...

B3 Nut Brown

10 lbs British Pale
8 oz Crystal 60L
8 oz Caravienne
4 oz Victory
4 oz Chocolate

1 oz. Northern Brewer for a 60 minute boil (bittering hops)
1 oz. Willamette for the final 5 minutes of the boil (flavoring hops)
1 oz. Willamette for the final 1 minute of the boil (aroma hops)

California Ale (liquid) WLP001

Unless your mashing at room temp I would say teabaggin' the mash tun would hurt like hell.

Ouch.....

It's a "good hurt" but you can't replace the nuttiness it adds. Almost biscuity without being cloying.

teamtom wrote:Almost biscuity without being cloying.

If Fitty-G and the Pope had a child, I suspect those would be its first words.

My local HBS doesn't carry CaraVienne.
http://www.liquidhobby.com/

What does this malt add and is there anything else I can use in its place?

TableRock Nut Brown Ale
(5 gallon/19 liter, extract with grains)
OG = 1.054 FG = 1.015 IBUs = 18 Alcohol 5.3% by volume

Ingredients
6 lbs. (2.7 kg) Briess light extract syrup
1 lb. (0.45 kg) dextrin malt
0.5 lb. (0.23 kg) Carastan malt
6 oz. (168 g) brown malt
4 oz. (112 g) crystal malt (120 °L)
2 oz. (56 g) black patent malt
2 oz. (56 g) chocolate malt
5.8 AAU Willamette hops (bittering hop)
(1.0 oz. (28 g) of 5.8% alpha acid)
1 tsp. Irish moss
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
O.75 cup of corn sugar (for priming)

Step by Step
Steep the six crushed grains in 3 gallons (11.4 liters) of water at 150 ºF (66 °C) for 30 minutes. Remove the grains from the wort, add malt syrup and bring to a boil. Add Willamette (bittering) hops, Irish moss and boil for 60 minutes.
When done boiling, add wort to 2 gallons (7.6 liters) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 liters). Cool the wort to 80 ºF (27 °C), heavily aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68-70 ºF (20-21 °C) and hold at these cooler temperatures until the yeast has fermented completely. Bottle your beer, age for two to three weeks and enjoy!

All-grain option:
Replace syrup with 9lbs. (4 kg.) pale malt, mash your grains at 158 ºF (70 °C) for 60 minutes. Lower the Willamette hops to 0.75 oz. to account for full-wort boil.