11B - Nutty Man Brown Ale

Repeat of last years batch. Was great last time, should be great again.
Info:

• Brewer: Cindy (to shy to post, or maybe just to busy with that beer?!?!)
  
• Mash: Steep and Extract
  
• Date: 04/11/2008
• Size: 5 gallons post-boil

Ingredients:

• 4 lbs Extra Light DME
• 1 lb Crystal 80 L
• 10 oz Crystal 120 L
• .5 lb Special Roast
• 4 oz Chocolate Malt
• 3 oz Crystal 40
• 4 oz Carafa II
• .8 oz US Goldings
• Nottingham Dry Yeast

Process

• Stepped grains for 45 minutes at 150 degrees F.
• Added DME, hops.
  
• Boiled 60 min.
• Pitched yeast starter.
  
• Fermenting in the house at around 68 degrees F.
• To easy, to tasty!
  

OG: 1.045 (recipe has said 1.041). Slightly high for style.
Color: recipe said would be 26 SRM. Very dark - almost purple.
IBU: 17
FG: 1.011, right on the low end of style. Could maybe raise the steep temperature a smidge to help that.

Peachy Keen Nut Brown

Info:

• Brewer: Ryan
• Mash: british straight infusion
  
• Date: 01/10/2009
• Size: 5 gallon post-boil

Grain Bill:

• 9.75lb pale 2 row malt
• 0.75lb Special Roast
  
• 0.5lb Victory
• 0.5lb Crystal 40L
  
• 0.25lb Chocolate (350L) - this was a little darker than we had wanted, prefer pale choc, but what you have is what you use..
  

Yeast:

• Danstar Nottingham dry
  

The Mash:

• Add 190F water to 152F rest 60 minutes (I used the remnant sparge water from the Lambicus Insanitus batch since I had planned this as a filler brew ot kill time while it was boiling)
  
• sparge with 180F
• collect 7 gallons
  

The Boil (60 minutes):

• 1.2oz US Goldings (5.1aau) @ 60
  
• 0.5oz US Goldings (5.1aau) @ 5
  

The Finish:
OG: 1.055

The Fruit:

• 6 lbs of defrosted frozen peaches saved over from last spring pitched into primary after initial fermentation had taken off (next morning around 11:00).

Notes:

This is a beer I've made variations of several times before with slightly different base recipes, the nut brown tends to compliment the peaches sort of like an inverted peach cobbler where the savory and nutty components of the beer are complimented by the peaches and residual malt sweetness.

11B - Nutty Man Brown Ale

Another 2 beer day for Ryan and me. Not as long of a day since this was from extract.

This is a Southern English Nut Brown. This is not a common style; most nut browns are Northern English. This will be a dark, sweet, low-alcohol beer.

The recipe is adapted from a recipe in Brewing Classic Styles. I subsituted 4 lbs DME for 5 lbs LME, and substituted 4 oz Chocolate + 4 oz Crystal 40 for 6 oz of Pale Chocolate.

Ingredients:

4 lbs Extra Light DME
1 lb Crystal 80 L
10 oz Crystal 120 L
.5 lb Special Roast
4 oz Chocolate Malt
3 oz Crystal 40
4 oz Carafa II
.8 oz US Goldings
Nottingham Dry Yeast

Stepped grains for 45 minutes at 150 degrees F. Added DME, hops. Boiled 60 min.
Pitched yeast starter. Fermenting in the house at around 68 degrees F.

OG: 1.045 (recipe has said 1.041). Slightly high for style.
Color: recipe said would be 26 SRM. Very dark - almost purple.
IBU: 17