Nut Brown Ale

Classification: brown ale, extract

Source: Lou Heavner (lheavner@frmail.frco.com), HBD Issue #2151, 8/20/96

The following one is a standard for me and was responsible for making my father a beer drinker. I've used different yeasts and different water, but it always turns out pretty good.

Ingredients:

3/4 # Cara-Munich Crystal
1/4 # Special B
1/8 # Chocolate Malt
6.5 # Amber Malt Extract Syrup
1 oz Brewers Gold - 60 min
1 oz Fuggle - 5 min
ale yeast

Procedure:

Single stage fermentation between 65 and 72 Deg F (ie room temp) for 1 to 2 weeks. The original recipe (from Austin Homebrew Supply) called for Whitbread dry yeast, but I've also used Windsor & Nottingham dry and Wyeast 1098 & 1968 all with good results. I've used tap water, bottled water, and softened water w/ water crystals. Occasionally I've used Irish Moss, but I don't think it does anything.

Specifics:

OG: 1.045-1.050
FG: 1.011-1.015