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Old Brown Dog Nuts
American Brown Ale • All Grain • 5.5 gal
Brown ale based on Smuttynose Old Brown Dog Ale.
July 6, 2007 01:53pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 10 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .5 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .5 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Special Roast Malt;Briess
Special Roast Malt;Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.25 oz
Willamette -5.0 AA% whole; boiled 75 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 oz
Willamette -5.0 AA% whole; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1tsp
Irish Moss boiled for 10 minutes. -(omitted from calculations)
Irish Moss boiled for 10 minutes.
-
Wyeast1028London Ale™
Wyeast1028London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Mash at 154F for 60 minutes. Boil 75 minutes. Ferment at 67F. This recipe comes out a little light in color. If you want to darken it up I suggest adding 2 oz. Carafa Special III (this is the de-husked version).
Style (BJCP)
Category: 10 -American Ale
Subcategory: C -American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.045 -1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 -1.016 | |
| Color: | 18.4 SRM | 18 -35 | |
| Alcohol: | 5.0% ABV | 4.3% -6.2% | |
| Bitterness: | 32.3 IBU | 20 -40 | |
Discussion
Brewed 9/1/07
2007-09-01 11:57pm
Started this one today at 9:00AM. Finished with a gravity of 1.050. Pitched 2 liter starter into 5 gal wort at 9:00PM. Fermenting strong 9/2/07 8:30AM. Still going strong 9/3/07 1:00PM. #13
Update 9/7/07
2007-09-07 10:25pm
Fermentation is pretty much done. Going to let it sit a few more days before bottling.
Bottled 9/11/07
2007-09-13 12:50pm
Yep, bottled it. Took a taste and it's pretty good. Has a noticable roasty flavor and aroma. Hard to detect the hops, but I'm sure they're there. Practically no bitterness. There is a slight "chalky" taste after swallowing. Thinking this will probably age out and get masked by the carbonation.
Tasted again 9/12/07
2007-09-13 1:04pm
Chilled a bottle and tasted it tonight. Already has a little carbonation. The chalky flavor is not apparent. The aroma is very similar to the smell of generic DME. It seems that the specialty grains used all come together and create this aroma. It's appealing, but a little weird that it smells so much like DME. The flavor is different; tastes noticeably roasty, but not overly. It's a pleasant flavor with a little sweetness to it. I still can't really taste or smell the hops but I think I just don't know how to identify them at this point. It finishes smooth with no bitterness. Has a little watery nature but I'm sure this will go away after full carbonation. I used a hefty amount of priming sugar so the carb should end up pretty high. Color seems a little light for a brown. It looks like a dark amber to me. I stuck to the clone recipe even though I thought it was a little light to begin with. I think I would add some more chocolate malt if I brewed this again, or perhaps some Carafa Special just to add color.
Brewing today
2007-10-27 6:36pm
Hey man--I'm trying your Smuttynose Brown Dog clone today. Looks and smells good so far! I just made the second hop addition. I'll get back to you with the O.G. number.
sweet!
2007-10-27 7:08pm
Hey, glad to hear you are trying the recipe. I just drank a couple of these last night and the beer has really aged nicely. The malt flavors are all melded together now and are very well balanced. The roasty grains still come through a bit and are followed by a touch of sweetness. Still not a lot of hop presence, but you don't really want it in this beer. The malt stands on its own. I wasn't sure if I liked the Special Roast that I used at first because it seemed to stand out and dominate the flavor, but now that it has aged for a bit the flavor has mellowed quite a bit and mixes nicely with everything else. I'm still not sure how it compares to the original version from Smuttynose; I haven't been able to get a bottle of it yet. Regardless, I'm really glad I brewed this as it's a very enjoyable beer that is easy to drink. Hope everything goes well for ya!
Numbers
2007-10-28 1:25am
Hi. Well, I had to add a little water to get it to 1.053. I upped my efficiency this time by grinding my grains much finer. I was afraid of a stuck mash or sparge but it ran off just fine. It smells and looks and tastes good so far. I subbed the 8 oz of brown malt with an extra 8 oz of special malt because I couldn't find any brown at my on-line supplier. I chose this recipe because I love Smuttynose's nut brown and I'd love to clone it. It's widely available here in New York. Where are you located?
yep
2007-10-29 10:18am
Sounds cool. I had the same thing happen when I started crushing my own grain. Glad your sparge went ok. Mine was a little slow the first time, so I always add some rice hulls to my mash and I haven't had a problem since. I'm located in New Mexico (Albuquerque) but I used to live in NH so I sampled the Smuttynose brews quite frequently. I'll be going back for Christmas so I'll have a chance to compare my brew to the original. Can't wait ;)
clone?
2015-08-08 10:19am
Smuttynose 6.5 % yours a pathetic 5%. How can you call it a clone when you're that far off?
wtf?
2015-10-20 2:37pm
Hey wort_head.... Did I use the word "clone" anywhere in this recipe? No. I said it was "based on" the Smuttynose beer. Furthermore, I even stated in the notes that this recipe comes out a little light - further indication it is NOT a clone. Thanks for your constructive comment though... really. Thanks. That last part was sarcastic.
Alcohol
2015-11-24 12:08pm
There's nothing pathetic about 5% beer. You can drink more and be satisfied without getting yanked.
Post a Comment
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