Northwest Nut Brown

Well, I have finally gotten a tiny bit of time to think about and do things outside of my dissertation work, so I am putting some of that time into a few blog posts. The first will be to mention that I finally got around to bottling the Czech Pilsener that I made in May and it tastes fantastic! A few weeks to condition and it will be ready to go. I also got around to brewing a new batch (after a way-too-long hiatus). Here it is:

Northwest Nut Brown

6.5 lb Light malt extract syrup
3/4 lb Munich malt
1/2 lb British carastan malt
1/2 lb Caramel munich 120 malt
1/4 lb german curacka malt
1/4 lb british brown malt
1 oz Northern Brewer Hops (60 min)
1/2 oz Willamette Hops (30 min)
1/2 oz Willamette Hops (2 min)
4 tsp Hazlenut extract (in primary)
Pacific ale yeast (WLP041)

This is a variation on the Rogue Hazlenut brown clone recipe I have used in the past. I basically changed all of the malts to something a bit different than the clone recipe, and put in some northwest hops and yeast for a local flavor. We'll see how it goes. The pacific ale yeast works well for this recipe as my house is a bit on the cold side (we are cheap and don't like to pay much for heat) and pacific ale yeast has its optimal fermentation temperatures of 65-68. Time to drink a brew and wait for those little yeasts to do their work!