nutbrown

[sallad]

my next brew will be a partial mash nut brown. I'm looking for a little input for the best grains to use to obtain both "nut" and "brown". i'll be using 4-5lbs of light extract, and a couple pounds of marris otter to top up the gravity, hopefully ~1050, to be fermented with some type of english ale yeast.

right now, i'm leaning towards 1/2lb belgian aromatic, 1/2lb lt crystal (probably 10L for sweetness and some body), and 1/4lb chocolate malt. victory malt is supposed to be rather nutty, and i might use that instead of the aromatic. or i might even use biscuit malt.

the "brown" part, i think i'm good on- 1/4lb chocolate malt should do me good! but i'm open to suggestions for the best "nut" malts. so, what say you?

[toneyc]

The nut brown ale from Austin Homebrew was pretty good. It used 6 different malts, 1/4 pound each of Pale Chocolate, Chocolate, Special Roast, Brown, and Crystal 40L, and a 1/2 pound of Amber malt.

:)
Toney.

[ray m]

Sounds like you have a pretty good recipe, Sallad. I have no experience with the Victory malt, but I think it may be a better choice than the aromatic. Hell, use both---like 1/4 lb. aromatic and 1/2 lb. of victory. I would even go up to 30L or 40L on the crystal, but that's just me---I like a little more caramel-ness in my brews.