Noble Night Nut Brown
Source: Daniel "Greenman" Griffin
Recipe added: 11/05/98
This borders on being an American Brown Ale. The Hallertau and Saaz mixture give this beer a spicy taste, and the Malt taste is very evident. The Belgian Caramunich gave the beer its nice nutty flavor. The color is rich and dark. The cold conditioning in the fridge made all the difference in the world. This beer is excellent. Even my fiance' liked it! This beer will probably be a standard brewed for chill autumn nights.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: 45
Primary Fermentation: 13 days
Secondary Fermentation: none
- 6.6 # Edme amber syrup
- 1/2 # Crystal Malt
- 1/2 # Belgian Caramunich
- 1/4 # Chocolate Malt
- 2 oz (8-10 AAU) Hallertau (bittering)
- 1/4 oz Saaz (Aroma)
- Irish Moss
- 1-2 packages Ale yeast
- 3/4 cup priming sugar
Steep grains at 155 for 30 mins. Add syrup, boil, add bittering hops. At 30 minutes add Irish Moss, at 42 minutes, add Saaz hops. Remove from heat, add to 3 gallons of cold water in fermenter, at 76 degrees, pitch yeast.
13 days primary fermentation.
2 weeks warm conditioning in bottle
2 weeks cold conditioning in bottle
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