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ECHO Ardley Brown Ale
Northern English Brown Ale • All Grain • 10 gal
Big Brew 2012 recipe scaled to 10 gallons.
April 29, 2012 pm 04:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 9.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 5.6 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.64 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.3 lbs
Chocolate; Crisp
Chocolate; Crisp
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- 0.19 lbs
Roasted Barley; Briess
Roasted Barley; Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2.4 lbs
English Amber Malt
English Amber Malt
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
- 2 oz
Goldings - 4.7 AA% whole; boiled 60 min
Goldings
Mild. Slightly flowery.
- 1.5 oz
Fuggle - 5.7 AA% whole; 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.
- 4 oz
Goldings - 4.7 AA% whole; boiled 1 min
Goldings
Mild. Slightly flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 19.2 SRM | 12 - 22 | |
| Alcohol: | 4.7% ABV | 4.2% - 5.4% | |
| Bitterness: | 26.9 IBU | 20 - 30 | |
Discussion
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