Moving the Honey Nut Brown

While managing an inquisitive dog, I moved the honey nut brown ale into the secondary vessel today.  A very solid primary fermentation cycle led to a finishing gravity of 1.010 (or just under 6% ABV - last time it was around 5.6%).  I had to bring the primary fermenter upstairs because the basement was a little too cold for ale brewing at this time of the year.  But it should be perfect for cool aging over the next month.  During the transfer I noticed the pleasant aroma of a sweet scotch whiskey.  I have to say I am even more excited about this beer now that I have smelled it since I don't remember that aroma last time.  Cross your fingers!

Brew Day - Honey Nut Brown

This weekend a few of the guys got together for a brew lesson.  The subject: brewing the award-winning Crazy Bear Honey Nut Brown.  Award-winning you say with questioning raised eyebrows?  Yes, this recipe took 1st place in the English Brown Ales category at the Montgomery County (MD) Fair a few years back.  Hopefully we nailed it again, not just for its prize value, but because this happens to be one of my top favorite beers of all time.

O.G. - 1.055

Ingredients:

6 lbs. Amber LME
2 lbs. Minnesota Clover Honey
8 oz. Crystal 10L Malt and 4 oz. Chocolate Malt speciality grains
1.5 oz. German Northern Brewer hops (bittering)
1 oz. Williamette hops (aroma)