Brewing The Nut Brown

— take 2 🙁

After a glorious failed attempt at brewing the Nut Brown Recipe I took a stroll through the world of mash temperatures and the debates around it. On my first attempt my mash temperatures were running from 70-72 deg C and caused a lot of un-fermentable sugars ending with a FG of 1032. Down the drain she went.

Armed with two thermometers for the second attempt started the mash at a very constant 64-66 deg for 90mins. The oats where roasted in the oven for a few minutes in a hope to acheive a roasty malty flavour to the beer without overwhelming the taste.

Got a very good and efficient boil. 2 Minutes from flame out I got a little creative (thanks to the all amarillo ale from a few months back) and decided to spice it up with some Cinamon. Added 3 heaped teaspoons of cinamon powder into a small cup of boiling water and added to the boil. The smell was awesome and would hopefully sustain throughout the fermentation.

Into the fermentor and fermented away vigorously boiling after only a few hours thanks to the 2l starter I prepared with the US S04 yeast.

Ended with a FG of 1015 giving me an estimate alc vol of 5.7%.