Nut Brown Ale Confusion

[BM1]

I want to make a nut brown ale.I have a good idea of how to profile this brew but I'm having a little trouble choosing my yeast.


Beer: Nut Brown Ale Style: American Brown
Type: All grain Size: 3 gallons
Color: 34 HCU (~17 SRM)
Bitterness: 26 IBU
OG: 1.055 FG: 1.016
Alcohol: 5.1% v/v (4.0% w/w)
Grain: 6 lb. American 2-row
4 oz. American chocolate (might split this w/some home toasted for a nuttier,grapenuts,charactor)
6 oz. Flaked oats
Mash: 65% efficiency
Boil: minutes SG 1.048 3.5 gallons
4 oz. Light malt extract
Hops: 12g Cluster (7% AA, 60 min.)
12g Saaz (3.75% AA, 45 min.)

I've been using Coopers,Nottingham and Winsor but I don't think either of those are right for this one.I'm not opposed to liquid yeast if that's what it takes.Just not a good local source for it.

[sirgiovanni]

http://www.williamsbrewing.com/1098_BRI ... 579C79.cfm

or

http://www.williamsbrewing.com/XL_1335_ ... 583C79.cfm


would be my recomendation.

[BM1]

Those two look ok but about the same as the Winsor&Nottingham,unless you want to argue quality.Might try one of those and see.

[Chris Alvey]

If you're considering an English style: I was wondering about these English styles myself once and wrote up what I found out. You can choose a higher or lower attenuator for the level of residual sweetness you're looking for in the beer.

http://www.brew365.com/yeast_english_al ... arison.php


If you're considering an American ale style yeast (which is to say less estery and a bit less flocculant) but don't want the simplicity of WLP001/1056/US-05 you might consider White Labs East Coast Ale (WLP008) or the California Ale V strain (WLP051)

[JohnD]

Safale 04 is a dry yeast that is supposed to be Whitbread strain. I've had good results with it brewing English style ales