I haven’t brewed a brown ale in a very long time. The wife asks politely multiple times for me to brew one, sometimes she wants a vanilla brown ale, and sometimes she just wants a regular brown ale. I haven’t brewed an English Brown out of Brewing Classic Styles yet. Here was my chance.
English brown ales are fantastic beers to enjoy. I am more a malty guy than a hop guy. Never do I discriminate against my beers, but I tend to lean towards malt complexities than the hoppy beers. This one is a fantastic an easy drinking beer. The clarity of this beer is pretty mind blowing.
This isn’t one of those crazy and wild beers, but it was an easy going brew day, which I tend to appreciate more and more since I have built my new system.
Cheers!
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 12 gal | 60 min | 20.6 IBUs | 8.7 SRM | 1.051 | 1.012 | 5.1 % |
| Actuals | 1.05 | 1.01 | 5.2 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Northern English Brown Ale | 11 C | 1.04 - 1.052 | 1.008 - 1.013 | 20 - 30 | 12 - 22 | 2.2 - 2.7 | 4.2 - 5.4 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) UK | 10 lbs | 42.55 |
| Pale Malt (2 Row) US | 10 lbs | 42.55 |
| Special Roast | 1.5 lbs | 6.38 |
| Aromatic Malt (Briess) | 8 oz | 2.13 |
| Biscuit Malt | 8 oz | 2.13 |
| Caramel/Crystal Malt - 40L | 8 oz | 2.13 |
| Pale Malt (2 Row) UK | 8 oz | 2.13 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings (EKG) | 2.4 oz | 60 min | Boil | Pellet | 5 |
| East Kent Goldings (EKG) | 1 oz | 5 min | Boil | Pellet | 5 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| London Ale Yeast (1028) | Wyeast Labs | 75% | 60°F - 72°F |
| London ESB Ale (1968) | Wyeast Labs | 69% | 64°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 152°F | 60 min |
Notes
| Starkville Water Profile - Water machine in Wal-Mart Recirculated Mashed at 152 degrees for 60 minutes. Batched sparged at 170 degrees. Brewed on 1/30/2016 Pitched Wyeast 1028 into one carboy and 1968 into the other carboy. |
Download
| Download this recipe's BeerXML file |