Nut Brown AleBeer type
aleBeer type Beer description When we first released the Brewmaster Selection (circa Sep’ 1999), the range included a Nut Brown Ale beer kit. Nut Brown was replaced with Irish Stout, when the Brewmaster Selection was re-launched back in 2005. Today, these kits sit under the Thomas Coopers Selection label (eight kits in the range). Even though an ocean of beer has flowed from the tap since we last produced the Nut Brown, we still hear from the odd brewer lamenting its demise! To those brewers, we suggest a Dark Ale kit based recipe as being similar to Nut-Brown Ale (BJCP Style Guidelines 11.C.). The key ingredient in this recipe, apart from the Original Series Dark Ale beer kit, is crystal malt grain. The crystal malt grain requires cracking, steeping, straining, bringing to the boil, then cool (sit the pot in a sink of cold water) prior to adding to the fermenting vessel. Most brewing specialist stores will crack the grain for you or you can crack it yourself by placing in a plastic zip-lock sandwich bag and using a rolling pin. We suggest 200g of crystal but you may like to bump this amount up to as much as 500g for future brews. Flavour profile
- Approx. Alcohol Level:
- 4.6% ABV
- Naturally Carbonated:
- 1.7kg Coopers Dark Ale
- 1kg Coopers Light Dry Malt (2x 500g)
- 200g Crystal Malt grain
STEP 1: Mix
Crack the grain and stir into 2 litres of hot water on the boil.
Remove from the heat and let steep for about 30mins.
Dissolve the Light Dry Malt with 2 litres of water in the fermenting vessel.
Add the strained sweet liquid and contents of the Dark Ale beer kit and mix thoroughly.
Top up to 23 litres with cool water, stir, add the yeast and fit the lid.
STEP 2: Brew
Try to ferment at 18C to 21C.
Fermentation has finished once the specific gravity is stable over 2 days.
STEP 3: Bottle
We recommend the use of PET bottles or reusable glass bottles designed for storing beer.
For information about kegging see the FAQ section.
Bottle the brew with a priming rate of 8g per litre (2 carbonation drops per 750ml bottle).
STEP 4: Enjoy!
Store the bottles at or above 18C for at least two weeks to allow the secondary fermentation to take place.
This brew will benefit from bottle age.
Expect the alcohol content to be around 4.6% ABV.