Big. Strong. Bitter. This powerful, broad shouldered and deep English Nut Brown Ale makes no apologies for its sturdy alcohol content and heavy handed bitterness. Serve this to your guests when they want a beer that will fight back. This nut brown ale is best if if left to stand for at least 2 months of aging and will stand up well if stored for up to a year.
You can get all the ingredients and beer making equipment you need to make this nut brown ale Beer at Mr. Beer. It's where i get all my beer making supplies.
English Nut Brown Ale Recipe
1 can Englishman’s Nut Brown Ale
1 can Mellow Amber UME
1/2 pouch Booster™ (1 cup)
1/2 oz Willamette Hops
1 Muslin Hop Bag
1 packet One Step
1. Clean and sanitize the following equipment according to your Brew Keg instructions: a pot of
three quart size or greater, a metal spoon or metal whisk, your keg fermenter, keg lid, spigot
assembly, muslin hop bag, and a funnel or cup measure for transferring to the keg fermenter as
well as your can opener. Keep all on a sanitized surface.
2. Place 4 cups of water in the pot. Gradually stir in the required amount of Booster™ until
dissolved. Bring the water to a boil, then remove from heat.
3. Add the Englishman’s Nut Brown Ale, Mellow Amber UME and ½ oz Willamette hops ( in hop
bag). Stir with a sanitized spoon or whisk until fully dissolved. This mixture is called the wort.
Note: Hops will appear as green leaf particles and will not dissolve.
4. Add 4 quarts of cold tap water to your sanitized keg fermenter.
5. Add the wort from the saucepan to the brew keg using the funnel or cup measure, and top up
with cold tap water to the 8.5 quart mark. Stir to make sure that the wort is all one temperature.
Preferable temperature is between 70 and 80 degrees.
Warning: If the temperature is too hot, there is risk of killing the yeast.
6. Sprinkle the yeast from the packet on top of the wort. Allow to sit for 5 minutes, then stir the
wort vigorously with the sanitized spoon or whisk.
7. Screw the lid in place and set the keg fermenter in a room with a stable temperature (68 to
76°F is best). Leave the fermenter for at least two weeks, or until the fermentation has ceased.
8. Bottle in PET carbonated beverage bottles or non-screw top beer bottles, using the correct
amount of priming sugar as directed in your Brewing with Mr. Beer® booklet. Carbonate as usual.
For best results allow to lager for at least two months before popping the first one open.