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Mike-Northern English Brown Ale

Northern English Brown Ale • Extract • 5 gal

mikelkey

First recipe I have made on my own. Actually brewed two weeks ago and was pleasantly surprised that it got 98% today after entering the info. Will try to comment once its kegged and consumed.

June 7, 2010 pm 05:05pm

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

.5 lbs Crystal Malt 10°L

Crystal Malt 10°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
.5 lbs 2-Row Chocolate Malt; Briess

2-Row Chocolate Malt; Briess

Rich Roasted Coffee. Characteristics & Applications: • 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
3 lbs Dry Amber; Muntons

Dry Amber; Muntons

Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
3 lbs Unhopped Plain Amber; Coopers

Unhopped Plain Amber; Coopers
1 oz Fuggle - 4.8 AA% pellets; boiled 15 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
1 oz East Kent Goldings - 5.0 AA% whole; boiled 60 min

East Kent Goldings

Mild, slightly flowery.
Fermentis S-04 Safale S-04

Fermentis S-04 Safale S-04

A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 11 - English Brown Ale

Subcategory: C - Northern English Brown Ale

		Range for this Style
Original Gravity:	1.053	1.040 - 1.052
Terminal Gravity:	1.012	1.008 - 1.013
Color:	21.0 SRM	12 - 22
Alcohol:	5.4% ABV	4.2% - 5.4%
Bitterness:	28.3 IBU	20 - 30

	Apparent	Real
Original Extract:	13.11 P	13.11 P
Terminal Extract:	2.99 P	4.90 P
Attenuation:	77.2%	62.6%
	% by Volume	% by Weight
Alcohol:	5.4%	4.3%

	Weight	Calories
Alcohol:	15.3 g	105.6
Carbs:	17.2 g	65.5
Protein:	1.2 g	4.8
		Total Calories
		175.9

Fermentables

Total: 7.00 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Crystal Malt 10°L Crystal Malt 10°L Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	.5 lbs
2-Row Chocolate Malt 2-Row Chocolate Malt; Briess Rich Roasted Coffee. Characteristics & Applications: • 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	.5 lbs
Dry Amber Dry Amber; Muntons Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.	3 lbs
Unhopped Plain Amber Unhopped Plain Amber; Coopers	3 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	1 oz	15 min
East Kent Goldings (5.00%) East Kent Goldings Mild, slightly flowery.	1 oz	60 min

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Recipe Search

Products

Mike-Northern English Brown Ale

Ingredients (Extract, 5 gal)

Crystal Malt 10°L

2-Row Chocolate Malt; Briess

Dry Amber; Muntons

Unhopped Plain Amber; Coopers

Fuggle

East Kent Goldings

Fermentis S-04 Safale S-04

Style (BJCP)

Analysis

Fermentables

Crystal Malt 10°L

2-Row Chocolate Malt; Briess

Dry Amber; Muntons

Unhopped Plain Amber; Coopers

Hops

Fuggle

East Kent Goldings

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Mike-Northern English Brown Ale

Ingredients (Extract, 5 gal)

Crystal Malt 10°L

2-Row Chocolate Malt; Briess

Dry Amber; Muntons

Unhopped Plain Amber; Coopers

Fuggle

East Kent Goldings

Fermentis S-04 Safale S-04

Style (BJCP)

Analysis

Fermentables

Crystal Malt 10°L

2-Row Chocolate Malt; Briess

Dry Amber; Muntons

Unhopped Plain Amber; Coopers

Hops

Fuggle

East Kent Goldings

Discussion

Post a Comment

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