Products
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
$3 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
Hoppy British Brown
Northern English Brown Ale • All Grain • 19.50 L
It would be a common sense that the brown ale should not be hoppy, especially for the northern style. I had a desire to test the soundness of this common sense, and see how the brown ale tastes if it would be hoppy. I used goldings for aroma and finishing hops, so I expect that the beer would not taste overly bitter, but have a relatively strong hoppy aroma. I woudl like to see how this hoppy aroma affects the balance of the beer style. By the way, I actually planned to use a California Ale yeast for a clean fermentation, but the sediment containing it was over 1 month old, and I gave up the idea.
June 14, 2010 am 12:48am
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 3.67 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.55 kg
Caramunich® (Organic); Weyermann®
Caramunich® (Organic); Weyermann®
Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.
- 0.39 kg
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.15 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.235 kg
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 20 g
Target - 9.6 AA% whole; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 35 g
East Kent Goldings - 4.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 25 g
Styrian Goldings - 4.3 AA% whole; boiled 0 min
Styrian Goldings
Mild, pleasant.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1 ea
Yeast Energizer - (omitted from calculations)
Yeast Energizer
Helps revive stuck or slow fermentation
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
The toasted pale malt was home made by the following procedure. (1) Preheat the oven to 180c. (2) Toast the pale malt for 20 min., or until the color of the malt turns reddish and biscuitery smell becomes very strong. 1 step mashing at 67-69C. 1/2 tsp of gypsum was added. The OG was 1.056. Brewed on 5/31/10.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 16.3 SRM | 12 - 22 | |
| Alcohol: | 5.2% ABV | 4.2% - 5.4% | |
| Bitterness: | 35.3 IBU | 20 - 30 | |
Discussion
Tasted
2011-01-31 4:23am
Bottled on 8/1/10. First Tasted in September, 2010. This one tastes quite good, but definitely out of a northern brown ale style. The toasted malt gives a pleasant accent on my palate, and the brown ale character is dominant. However, a hop character, especially from target, is a little too strong, leaving some unbalanced feel after drink. Namely, I wish to taste maltiness but it is mixed up with a strong hoppy smell and bitterness. It is not unpleasant (quite opposite, really), but somehow not well-balanced. I recommend a little less use of target hops to make the IBU value inside the style guideline.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm