Nut Brown Ale

Nut Brown Ale

by Jamil Zainasheff, author of Brewing Classic Styles

Description: A mildly hopped classic English-style Brown ale with a complex caramel biscuit flavor and subtle chocolate nutty flavors. Nottingham yeast adds a clean crisp finish that allows the malt bill to shine. 


7 lb. Light Liquid Malt Extract

12 oz. Special Roast Malt

8 oz. Victory malt

8 oz. Crystal 40

4 oz. Pale Chocolate Malt


2 oz. Domestic Goldings


Dry option- Nottingham

Liquid option- Imperial Pub or Wyeast 1028

You will also need:

4 oz. Priming Sugar for bottling

2 Hop Steeping Bags

Optional- 1 Whirflock Tablet (to clarify beer)


ABV= 4.8%

IBU= 25

OG= 1.054

FG= 1.014

SRM= 18


On Brew Day

  1. Heat 2.5 gallons of good quality water
  2. Steep crushed grains in steeping bag for 20-30 minutes or until the water reaches 170. Remove grains and compost.
  3. Bring to a boil and remove from heat. Add liquid and/ or Dry Malt extract and stir to dissolve. The liquid is now called wort.  Return liquid to a boil, watching carefully for boil overs.


During the boil

A standard hop schedule tells you when to add your hops to the kettle throughout the one hour boiling time. Hops added

at 60 minutes are boiled for the entire hour. Hops added at 15 minutes are added when there are 15 minutes remaining in the boil. Etc.

  1. Use one ounce of hop pellets per steeping bag and tie a knot at the top- allowing as much room as possible for the hops to expand inside the bag.

Hop Schedule:

1 oz. Dom. Goldings @ 60 min.

(Add the Whirflock tablet at 15 min.)

1 oz. Dom. Goldings @ 5 min.


  1. Chill wort to 100 degrees as fast as possible. If you do not have a wort chiller, set the kettle in an ice bath in your sink.
  2. While the wort is chilling, sanitize fermenting equipment, carboy, stopper, airlock, funnel, etc.
  3. Add 2.5 gal. cold clean water to primary fermenter. Pour chilled wort into fermenter and top off with more cold water to reach 5 gallons.
  4. Aerate wort by putting a stopper in the carboy and rocking it back and forth for several minutes.
  5. Optional- take a specific gravity reading using a triple scale hydrometer and hydrometer jar. The reading should be approximately 1.054 Record the number as your OG (original gravity)
  6. Pitch your yeast when the wort is at room temperature (60-75 degrees.) Fill airlock with water or sanitizer to the fill line and seal fermenter.


Primary Fermentation

You will begin to see activity in the fermenter within 48 hours. A foamy cap will develop on the top of the beer and bubbles will escape through the airlock. Over the next several days the activity will begin to slow down. Primary fermentation typically lasts one to two weeks. Optional- rack the beer into a sanitized carboy being careful to leave behind any sediment. Leave the beer in this secondary fermenter for an additional one to two more weeks.


Bottling and Beyond

Fermentation is finished when the final gravity (FG) reads approximately 1.014, but the timing at this stage is flexible. When you are ready to bottle your beer, make a simple syrup by combing 4 oz. of priming sugar in a cup or two of water on the stove. Let this cool to room temperature. Sanitize your bottling equipment (Fifty 12 oz. bottles, auto-siphon, tubing, bottle filler, and bottle caps) and add the sugar to the bottling bucket. Siphon your beer into the bottling bucket and then siphon the beer into your bottles and cap. Your beer will be ready to drink after conditioning for two weeks at room temperature.


If you have any questions about the instructions in this recipe please call: 503 232 8793 or email




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