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Nutty tasting Brown ale

Discussion in 'General Recipe Discussion' started by Tricky Dicky, 27/4/19.

 

  1. Tricky Dicky

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    Posted 27/4/19
    Just found this recipe on the interweb which apparently has a good nutty flavour and wondered if anyone could suggest what the "Special Roast" is as I can't find it at my local suppliers?

    • 75% British Pale
    • 7.5% Victory
    • 5% Crystal 60
    • 5% Crystal 30
    • 5% Special Roast
    • 2.5% Roasted Barley
    • Hops: E.K. Goldings or similar (e.g. Fuggles)
    • Yeast: Something British, like WLP002 or WLP005 (if you want to go a little dryer)
     
    Arthur Davis likes this.
  2. Black n Tan

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    Posted 27/4/19
    Dingerman special B or Weyermann special W are the darkest caramel/crystal malts
     
    Last edited: 27/4/19
  3. Tricky Dicky

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    Posted 1/6/19
    Nope first time, have you?
     
  4. wide eyed and legless

    Pro Pro

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    Posted 2/6/19
    I used 9.1% brown malt and 2.1% chocolate malt in mine, no roasted barley or special roast.
     
  5. goatchop41

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    Posted 3/6/19
    It's a malt made by Briess. I actually have a few kg still knocking around at home (got it as cheap as chips when Full Pint were closing down a couple of years ago, it's still as good now as it was back then!).
    When I was looking it up to learn what to use it for, there didn't really seem to be a specific substitute for it around. It is described as being a lot like biscuit or victory malt, but more intense.
    The pale ale type beers that I have used it in have turned out extremely malty when I've used it between 5-10% - to the extent that I would even compare it favourably to the addition that melanoiden malt brings to a beer.

    From my experience, I would sub it with a little bit of melanoiden type malt, and the rest with something like Gladfield supernova. Given that you've already got a million malts in the grain bill, I'd just do a direct sub for supernova or something equally as malty
     
  6. Tricky Dicky

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    Posted 6/6/19
    what yeast did you use and does the ale have a nutty flavour?
     
  7. wide eyed and legless

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    Posted 6/6/19
    The yeast I used was SO4, it does have a slightly nutty and sweet taste so go steady on the hops, if you are looking for a more nutty flavour you could put some Munich in, for me that seems to give a nutty malty flavour.
     
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  8. Tricky Dicky

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    Posted 10/6/19
    Just started supping the NBA and its a very tasty drop on a winters night, little or no nuttyness to be honest but is well balanced IMO. It came out at 3.6% due to the FG being stubborn and couldn't get it below 1016 after an OG of 1043 (even after turning up the temp to 22c from 20c and giving it a stir. I also made a starter as the yeast was just out of date, maybe that's why it was stubborn?.) But anyway a really good quaffer.
     
  9. Tricky Dicky

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    Posted 10/6/19
    What was your base malt?
     
  10. wide eyed and legless

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    Posted 10/6/19
    Base malt was Maris Otter, but you could use any British pale ale malt.
     

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