I’m trying to clone this and have seen a lot of different recipes. Some with Brown Malt, some without, some with toasted oats some not. I thought I would put it out here and see what the forum thought. Anyone have a good recipe?
Dave
No recipe here Dave, but I’d like to see some ideas as well. It’s pretty tasty brew.
Hey Red! Long time no talk…
Here’s what I have so far:
8# Marris Otter
7oz Brown Malt
4oz Crystal 60
4oz Toasted Flaked Oats
3.5oz Chocolate Malt
1.25oz EKG at 60
.5oz Fuggles at 60
.5 Fuggles at 15
Either using Wyeast ESB or Irish Ale
Efficiency: 80%
16 SRM which lines up with Daniels “Designing Great Beers”
32.7 IBU-Designing GB Says 34 IBU
OG-1.049
FG-1.013
Dave
Looks good! I would go with the ESB yeast. It gives a maltier profile.
Agreed. My first choice too!
Dave
Dave - not sure when you plan to make this, but the Yorkshire Square (Sam Smith yeast) is going to be released again in the next few weeks:
http://www.whitelabs.com/beer/2012_Platinum_Strain_Series_Release.pdf
FWIW - I like the recipe you have put together.
Paul,
That’s the Sam Smith yeast, right? Oh man, thanks for letting me know!
Dave
I’ve never seen it absolutely declared as such, but I think its a good bet that it is.
Is wy1469 close to the whitelabs yeast or a different animal?
HMMM. Mr.Malty says Timothy Taylor for 1469. I hope WL is Sammy. I’ll do a little investigating.
Dave
I only ask because of location being wy1469 being west yorkshire and when you read wyeast discription it sounds like it could work well. Also Sam Smiths being in Yorkshire. But might have no relavence at all.
yes but Timothy Taylor is in West Yorkshire whereas Samuel Smith is in North Yorkshire 
When 1469 came out it was said to be from a brewery in Keighley in West Yorkshire, and that is where Timothy Taylor is.
To report back on this, I tapped it yesterday with my buddy. It was nothing short of amazing! The combination of the WLP037 and toasted oats gave it a pronounced but not overpowering nutty flavor. The brown malt provided some toffee, the chocolate some coffee which blended great with the caramel malt. Here was the final recipe for 10G. I would highly recommend it, but I think you have to use the 037…
17# Marris Otter
1# Brown Malt
9 oz crystal 60
9 oz toasted oats (baked 60 mins at 350F)
7 oz chocolate malt
2.5 oz EKG at 60
1 oz Fuggles at 60
1 oz Fuggles at 15
70 minute mash at 156
OG-1.050
FG-1.012
ABV-5.02%
If you brew it, please report back on your thoughts.
Dave
i may try this as i love sam smiths beer
what is the ferment temp?
Fermented at 65F and left in primary for 3 weeks. Kegged and conditioned at 68F for 5 weeks. I really hope you can get a vial of 037. I think it makes the beer. My buddy and I are pretty hard to please and this was truly an WOW beer…
Dave
i see northernbrewer has this in stock
Sweet! I’m going to order another vial. I’m in love with this yeast. Please let me know how you like it if you brew it and thanks for the heads up.
Dave
Sorry to drag a decade old post out, but I’m going to brew this recipe and was wondering if anyone has tried it.
its been a long while since i’ve had sam smiths nut brown, but i did drink it on maybe 10 occasions or so.
imho its probably something like 91% base malt (MO or something), then 3% chocolate, 3% brown malt, 3% medium crystal. i always found it pretty thin and while definitely somewhat flavourful not very much so.
maybe im wrong, but my recollection is a thin-bodied beer (like all sam smith stuff [i love some sam smith products!!]) with a light nutty/roasty taste and light-brown clear appearance