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Kriegster's English Brown

Kriegster's English Brown

Northern English Brown Ale • All Grain • 10 gal


trying to duplicate Samuel Smith

May 1, 2013 at 10:56am

2.0/5.0 1 rating

Ingredients (All Grain10 gal)

  • 17 lbs 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

  • 1.5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 1 lbs Special B - Caramel malt; Dingemans

    Special B - Caramel malt; Dingemans

    The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • 1 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast 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. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.5 oz East Kent Goldings - 5.8 AA% pellets; boiled 90 min

    East Kent Goldings

    Mild, slightly flowery.

  • Wyeast 1272 American Ale II™

    Wyeast 1272 American Ale II™

    Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.


Mashed in @66-68C for 1 hr.

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: 16.2 SRM 12 - 22
Alcohol: 5.2% ABV 4.2% - 5.4%
Bitterness: 23.2 IBU 20 - 30



Just Kegged....Nice legs

2013-05-11 11:36am

Looking forward to the first tappping. Out of the fermentation it look like I've come close to what I was shooting for. A light fruitiness with a malty mouth. Not much hop but enough to feel the bitterness.


Not close after aging.

2013-06-16 9:25pm

Yeast was completely wrong.. Ended up way too fruity.

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