Nut Brown Ale

by  on  in Recipes

This is a tribute to one of my favorite beers, Sam Smith Nut Brown Ale.

Batch Size 5.485 gal Boil Size 6.379 gal
Boil Time 60.000 min Efficiency 70%
OG 1.059 FG 1.012
ABV 5.5% Bitterness 21.7 IBU (Tinseth)
Color 16.3 srm (Morey) Calories (per 12 oz.) 195

Fermentables

Total grain: 12.687 lb
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 9.000 lb Yes No 79% 2.0 srm
Amber Malt Grain 1.000 lb Yes No 75% 22.0 srm
Milk Sugar (Lactose) Sugar 1.000 lb No No 76% 0.0 srm
Oats, Flaked Grain 1.000 lb Yes No 80% 1.0 srm
Caramel/Crystal Malt – 120L Grain 7.000 oz Yes No 72% 120.0 srm
Chocolate Malt (US) Grain 4.000 oz Yes No 60% 350.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Willamette 4.0% 1.000 oz Boil 60.000 min Pellet 12.4
Cascade 6.0% 1.000 oz Boil 15.000 min Pellet 9.2

Yeast

Name Type Form Amount Stage
Danstar – Nottingham Ale Dry 2.232 tsp Primary

Mash

Name Type Amount Temp Target Temp Time
Conversion Step, 68C Infusion 3.673 gal 165.000 F 154.000 F 60.000 min
Final Batch Sparge Infusion 4.210 gal 168.000 F 165.200 F 15.000 min

Instructions

  1. Add 9.000 lb Pale Malt (2 Row) US, 7.000 oz Caramel/Crystal Malt – 120L, 4.000 oz Chocolate Malt (US), 1.000 lb Amber Malt, 1.000 lb Oats, Flaked to the mash tun.
  2. Bring 3.673 gal water to 165.000 F, 4.210 gal water to 168.000 F for upcoming infusions.
  3. Add 3.673 gal water at 165.000 F to mash to bring it to 154.000 F. Hold for 60.000 min.
  4. Add 4.210 gal water at 168.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.
  5. Bring the wort to a boil and hold for 60.000 min.
  6. Boil or steep 1.000 lb Milk Sugar (Lactose), .
  7. Put 1.000 oz Willamette into boil for 60.000 min.
  8. Put 1.000 oz Cascade into boil for 15.000 min.
  9. Stop boiling the wort.
  10. You should have 5.469 gal wort post-boil.
    You anticipate losing 0.960 cup to trub and chiller loss.
    The final volume in the primary is 5.409 gal.
  11. Cool wort and pitch Danstar – Nottingham Ale yeast, to the primary.
  12. Let ferment until FG is 1.012.
  13. Transfer beer to secondary.

Brew Date 2014-01-01

Preboil
SG 1.042 Volume into BK 6.394 gal
Strike Temp 165.000 F Final Temp 150.000 F
Eff into BK 64.61% Projected OG 1.048
Postboil
OG 1.050 Postboil Volume 5.707 gal
Volume Into Fermenter 5.250 gal Brewhouse Eff -4,648.38
Projected ABV 5.20%
Postferment
FG 1.011 Volume 5.647 gal
Date ABV 5.09