Given we are a site for learning the art of home-brewing I thought it was time for me to enter the realm of making beer of some sort. This is a recipe we will start once our grains and hops arrive. Hopefully next weekend if all fairs well.

After a lot of searching and comparing recipes I decided to make a Brown Nut Ale which is a dark color with a rich flavor. Other web sites show this should be mild enough for the light beer drinker and deliver enough character for all beer lovers with a finished product that will exhibit a deep copper color, fruity/caramel flavor and aroma with toasty, chocolate notes.

I am attempting this without a beer kit but a comparison of other recipes enter-twined as one.

Makes approximately (48-53) 12oz bottles.


  • 6.00 lb – Briess Traditional Dark Liquid Extract
  • 0.25 lb – Special B
  • 0.25 lb – Briess Special Roast Malt
  • 0.25 lb – Biscuit
  • 0.25 lb – Crisp Pale Chocolate Malt
  • 1 oz – Fuggles Pellets
  • 1 – Danstar Nottingham Ale Yeast
  • 1 – Muslin Hop/Grain Bag
  • 2/3 cup  – Sugar (For Priming Solution)
  • 16 oz –  Water (For Priming Solution)


  1. Heat 2.5 gallons of water between 150°F – 160°F
  2. If you did not order your grains crushed from your local brew store, use a rolling pin or beer bottle and crush the grains.
  3. Place the Special B, Briess Special Roast Malt, Biscuit and Crisp Pale Chocolate Malt in the Muslin Hop/Grain Bag.
  4. Place the Muslin Hop/Grain Bag in the water in step 1 for 20 minutes.
  5. After 30 minutes, remove and discard the Muslin Hop/Grain Bag.
  6. Bring the wort to a rolling boil and add the Briess Traditional Dark Liquid Extract and Fuggles Pellets. Boil for 60 minutes.
  7. After 60 minutes reduce the temperature of the wort by placing the pot in an ice bath. Try to reduce the temperature to 100°F as rapidly as possible.
  8. Sanatize your fermenting equipment while wort cools.
  9. Add 2 gallons of cold water to the primary
  10. Pour the cooled wort in to the primary leaving any thick sludge in the bottom of your kettle.
  11. Bring the volume in the primary up to 5 gallons with water.
  12. Aerate the wort by sealing the primary fermenter and rocking it back and forth to splash for a few minutes.
  13. Take a specific gravity test. You should be between 1.042 and 1.044.
  14. Once the wort has reach 78°F or lower you can pitch the yeast.
  15. Seal fermenter and install a sanatized airlock.
  16. Active fermentation should begin with 48 hours. You should start seeing a cap of foam on the top of the beer. You should also see the bubbles in the airlock.
  17. After 1-2 weeks the active fermentation will end and the foam cap will fall to the bottom of the beer. Bubbling in the airlock will slow or stop.
  18. When the fermentation has stopped you will sanatize your siphoning equipment and a bottling bucket.
  19. Mix up a priming solution of 2/3 cups sugar and 16 ounces of water. Once sugar is disolved put in bottling bucket.
  20. Siphon beer in to bottling bucket leaving sediment behind. Stir gently and do not splash.
  21. Fill and cap bottles.
  22. Leave filled bottles at room temperature for 2 weeks. After 2 weeks you can store them in a cold environment.

When you pour the beer there may be a small layer of sediment in the bottom of the bottle, leave that behind.




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