Engrish Brown Ale

2016-03-17 20.31.20I 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.


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 %


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


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


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


Step Temperature Time
Mash In 152°F 60 min


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.
Posted in Homebrew Recipes.

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