Tag Archives: Nut Brown Ale

1,120 ounces of beer bottled.

90 bottles of beer on the wall

86 12oz bottles and 6 bombers (22oz) of ale

After a day of bottle-cleaning, siphoning, cleaning, bottling, cleaning, capping and cleaning, we are pround to announce that we will soon by the proud parents of 90 bottles of homebrew (including 6 bombers).

Nut Brown Ale and American Pale Ale ready to bottle

Nut Brown Ale (left) and American Pale Ale ready to bottle.

Bottles ready for beer

Bottle tree.

We started with the Nut Brown Ale and were pleased with the taste prior to bottling.  It was a little watery, but had good flavor that we hope will only continues to develop as is continues its fermentation journey in the bottles. The Pale Ale followed suit – watery but solid.

The worst part of the day was prepping the bottles – but it was still kind of fun. Soaking the bottles to get the old labels off, washing them out, and sanitizing them took considerably longer than anticipated. The next time we do this, we may have to invite the neighbors over to help – free homebrew provided of course.

Siphoning Nut Brown Ale into bottling bucket

Siphoning Nut Brown Ale into bottling bucket

Now we wait about 10 days and pop one of these open to check it out. Keith and I are both running the Golden Leaf Half Marathon later this month and we’re looking forward to celebrating with our first batch of beer. Special thanks to our pal Michael who helped us cap the bottles tonight.

Cheers,

Steve

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Hurry up and wait

So the vigorous fermentation appears to have subsided and our beginner’s luck is holding out for now – neither beer exploded…yet.  It does appear that the greatest risk is now behind us. After some extensive on-line research on blow-off tubes, and some kind advice from a more experienced brewer (thanks Andrew), an extra blow-off tube is on our list for the next excursion to Hops & Berries, along with another carboy: 6 gallons this time to help stave off overflows, and upset wives…better safe than sorry…think of the room we have the Nut Brown stored in…

Both beers have settled and the foam has subsided and started to sink. The Pale Ale has turned a golden amber hue similar to caramel, and the Nut Brown is, well…brown. That’s good, right?!?!

Now we continue to wait. Like the anticipation before a long trip, all the different possibilities and outcomes are running through our heads. The biggest questions – did we filter enough? Did we sanitize everything properly?  Steve is pretty confident that they will turn out great. Me…not so much.  I was told that there’s no bacteria that can grow in beer that will kill you..so we’ve got that going for us.

Next steps – density tests later this week.
Cheers,

Keith

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If it’s brown, drink it down. The Nut Brown Ale, that is.

With the first batch from the other night still fermenting –Pale Ale – a more rational person would wait to see how it turned out before they jumped right back in, right?  Now I’ve been called a lot of things, but rational’s not one of them.  Well, it’s a good thing Hops and Berries is open on Sunday.  A quick stop after our morning ride and we’re now the proud owners of a second carboy, a much needed funnel (should be easier than a siphon), bottle cleaner, and drying rack…the homebrew kit is starting to take form.

On the way home from a mountain bike ride, we stopped by Hops & Berries to get some grains for Nut Brown Ale. Here, Steve mills the grains.

Sunday night’s adventure = Nut Brown Ale (and getting 5 kids fed and to bed on time…it’s a school night after all).  With an amazing collection of grains, and two types of hops, this recipe takes our brewing to a new level of complexity.  You can check out the recipe here.

Plus, I think we got some of the problems of last time figured out; especially the “how to boil water” thing.  The propane burner from my mother-in-law did the trick:  Fast boiling time, easy to control – this thing rocks!  Turducken deep fried in beer for Thanksgiving; who’s in?

Fire! Fire!

As if making beer wasn’t fun enough, now we get to make big flames, too.

We even figured out the accursed density test.   Only remaining challenge is cooling…I think we need more ice.

Measuring the specific gravity of our Nut Brown Ale wort

drinking around the brew kettle

Friends show up to show their support by drinking Keith’s beer.

Wes and the wort

Our friend Wes earned a beer by helping us stir the wort.

Keith and Steve examine the wort

With the discerning eyes of men who have been amateur brewers for almost 24 hours, we inspect the color and aroma of our wort.

Keith's beer storage

Can you find the beer in this photo? Sure hope that top doesn’t blow…

With a fermenter in each of our basements, we now wait for the yeast to do its thing (and hope we didn’t screw this up)…unless we decide to get another carboy later this week…

Cheers,

Keith

PS – We want to send a shout out to Wes and Michael who stopped by for moral support (and help us increase our empty bottle supply).  Thanks!

PPS – If you’re wondering, yes, we did get the kids to bed on time

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Hair of the Dog Nut Brown Ale

Nut Brown Ale

Brewed on: August 26, 2012

Brewers: Keith, Steve

Recipe by: Colin @ Hops and Berries

Bottled on: September 8, 2012

Specialty Grain: .5 lbs 120L Crystal Malt, 2. lbs Chocolate Malt, .125 lbs Roasted Barley

Extract: 2.5 lbs Pale Malt Extract, 4 lbs Amber Malt Extract

Hops: 1 ounce UK Challenger Hops (60 minutes), 1 ounce Willamette Hops (15 minutes), 1 ounce Willamette Hops (0 minutes)

Yeast: Safale US-05 (dried) – Belgium

Misc:

Fermentation Temperature: 68 F

Original Gravity: 1.30

Final Gravity: TBD

Notes:  We put the grains into the brew kettle of cold water, turned on the heat, and then removed them right before the water hit the boiling point. This took about 25 minutes with the new kettle. The store was out of Perle hops, so we substituted with UK Challenger hops.  Related post.

Grains and hops for Nut Brown Ale

Grains and hops for Nut Brown Ale

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