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Imperial Nut Brown Ale

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Imperial Nut Brown Ale

back to search Back to Search  Style Details 

Beer Style: Northern English Brown Ale  (11C)
Recipe Type: extract
Yield: 3 US gallons

Northern English Brown Ale


This is my first review, and I really changed the process, albeit unintentionally, by neglecting to bring the final volume to 5 gallons instead of 4. This is a dark, high gravity brown ale, with lots of chocolate, caramel, and nut flavors. Because I shorted the final batch before it went into the primary, the alcohol content was decidedly higher, but the flavor couldn't be better. I've had Samuel Smith's Nut Brown Ale (love it), but I think I like this even better.


  • 6.6 lb Amber LME (60 minutes)
  • 2 lb Amber DME (60 minutes)
  • 8 oz Maltodextrin (60 minutes)
  • 4.0 oz Caramel 80L (grain)
  • 4.0 oz Chocolate (grain)
  • 8.0 oz Victory (grain)
  • 1.0 oz Columbus Bittering (hops - 60 min)
  • 1.0 oz Willamette (hops - 20 min)
  • 1.0 oz Willamette (hops - 5 min)
  • 1 oz Safale S-04 Yeast

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 4 days
Secondary Ferment: 18 - 21 days

Beer Profile

Original Gravity: 1.093
Final Gravity: 1.037
Alcohol by Vol: 8%
Bitterness IBU: 48
Recipe Type: extract
Yield: 3.00 US Gallons

Click to Print Recipe


Steep the grains between 150 F and 165 F for about 20 minutes. Sparge with 2 qt 150 F water.
Bring wort to gentle rolling boil and add LME, DME, and Maltodextrin and Columbus hops. Return to boil.
With 20 minutes remaining in the boil, add 1.0 oz Willamette hops, and add remaining Willamette with 5 min left in the boil. Total boil time - 60 minutes.
Cool to 65 F or less. Rack to primary fermenter, bringing final volume to 4 gallons (NOT 5). Record OG, and pitch yeast. Let sit in primary about 4 days, then rack to secondary. Leave in secondary about 18 - 21 days.
Boil priming sugar for 5 minutes and pitch in bottling bucket. Rack beer to bottling bucket.
I got about 30 bottles after leaving behind some in the primary and secondary fermenters.