tag:blogger.com,1999:blog-3537147682557117770.post-62308782261796181372007-10-06T15:42:00.000-06:002007-10-06T15:42:00.000-06:00Its called a Nut Brown because somewhere in the mix of toasted and roast malts a natural aroma and taste of "nuts" comes through. That's what I'm trying to find out here with this recipe. <BR/><BR/>There's a good amount of Victory for the toasted element. I wanted to throw in some "Special Roast" but didn't have time to get it. Here I'm using a mild amount of Chocolate malt which I'm hoping will also provide enough of the roasted accents too as well as a hint of chocolate.<BR/><BR/>The alcohol should come in at about 4.6%. I'm hoping for a smooth and malty brew, and a beer we can easily drink 2 or 3. I can't wait either.Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.com