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Tyneside Brown Ale (TA)

Northern English Brown Ale • All Grain • 10 gal

jacbop

Newcastle Clone. I've made this recipe many times as a 5 gal extract brew, but I just recently adjusted it to a 10 gal all-grain batch.

June 8, 2007 pm 12:05pm

5.0/5.0 1 rating

Ingredients (All Grain, 10 gal)

13 lbs English 2-row Pale

English 2-row Pale

All English Ales. Workhorse of British Brewing. Infusion Mash.
2 lbs Belgian Biscuit

Belgian Biscuit

Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
1 lbs Crystal Malt 60°L

Crystal Malt 60°L

Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
1 lbs American Chocolate Malt

American Chocolate Malt

Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
2 lbs Light Brown Sugar

Light Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
1 oz Northern Brewer - 8.0 AA% pellets; boiled 60 min

Northern Brewer

Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
2 oz Fuggle - 4.5 AA% pellets; boiled 30 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
2 oz Fuggle - 4.5 AA% pellets; boiled 10 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 tsp Yeast Nutrient - (omitted from calculations)

Yeast Nutrient
2 tsp Irish Moss - (omitted from calculations)

Irish Moss
White Labs WLP007 Dry English Ale

White Labs WLP007 Dry English Ale

Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi

Notes

All grain Recipe for 10 gallons. Batch Sparge. Grain Weight = 17 lbs. Mash Temp = 150F Sparge Temp = 170F Strike Temp = 160F (mash temp + 10F) Initial Mash Liquor Vol = 7.5 gal (grain weight * 1.88 qts/lb) Sparge Strike = 7.5 gal @ 176F (sparge temp + 6F) Mash in and rest for 1 hour. Stir occasionally. Heat second batch of liquor to sparge temp. Check pH (5.0-5.5, with .2 drop at mash temps). Test for starch conversion using iodine. Lauter and recirculate about 1 qt until the wort runs clear. Then lauter all of the wort and add to the boiling kettle. Pour in the sparge water into the cooler and mash for 5 mins. Then recirculate as before and lauter and add to the brew kettle for total volume of 12 gals. (about .2 gals per lbs of grain lost in saturating the mash). Begin 90 min boil. Chill with immersion chiller. Rack to fermenter and filter out trub. Aerate with air stone. Pitch yeast. Ferment at 65F for 3-4 days or until fermentation is done. Secondary for 1-2 weeks. Bottle condition for 2-4 weeks.

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:	21.9 SRM	12 - 22
Alcohol:	5.5% ABV	4.2% - 5.4%
Bitterness:	36.5 IBU	20 - 30

	Apparent	Real
Original Extract:	13.19 P	13.19 P
Terminal Extract:	3.01 P	4.93 P
Attenuation:	77.2%	62.6%
	% by Volume	% by Weight
Alcohol:	5.5%	4.3%

	Weight	Calories
Alcohol:	15.4 g	106.2
Carbs:	17.3 g	65.9
Protein:	1.2 g	4.9
		Total Calories
		177.0

	Quantity	Boiled
Northern Brewer (8.00%) Northern Brewer Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.	1 oz	60 min
Fuggle (4.5%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	2 oz	30 min
Fuggle (4.5%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	2 oz	10 min

Discussion

pastorastor

Thanks!

2010-06-06 3:40pm

Thanks! I will try this out tomorrow!

pastorastor

great recipe!

2010-06-21 3:25pm

I brewed this three weeks ago, and it seems to turn out great! It has that slightly sour taste that I like in Newcastle Brown Ale. Thanks a lot again!

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Recipe Search

Products

Tyneside Brown Ale (TA)

Ingredients (All Grain, 10 gal)

English 2-row Pale

Belgian Biscuit

Crystal Malt 60°L

American Chocolate Malt

Light Brown Sugar

Northern Brewer

Fuggle

Fuggle

Yeast Nutrient

Irish Moss

White Labs WLP007 Dry English Ale

Notes

Style (BJCP)

Analysis

Fermentables

English 2-row Pale

Belgian Biscuit

Crystal Malt 60°L

American Chocolate Malt

Light Brown Sugar

Hops

Northern Brewer

Fuggle

Fuggle

Discussion

Post a Comment

Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
English 2-row Pale English 2-row Pale All English Ales. Workhorse of British Brewing. Infusion Mash.	13 lbs
Belgian Biscuit Belgian Biscuit Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.	2 lbs
Crystal Malt 60°L Crystal Malt 60°L Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.	1 lbs
American Chocolate Malt American Chocolate Malt Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.	1 lbs
Light Brown Sugar Light Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	2 lbs

Recipe Search

Products

Tyneside Brown Ale (TA)

Ingredients (All Grain, 10 gal)

English 2-row Pale

Belgian Biscuit

Crystal Malt 60°L

American Chocolate Malt

Light Brown Sugar

Northern Brewer

Fuggle

Fuggle

Yeast Nutrient

Irish Moss

White Labs WLP007 Dry English Ale

Notes

Style (BJCP)

Analysis

Fermentables

English 2-row Pale

Belgian Biscuit

Crystal Malt 60°L

American Chocolate Malt

Light Brown Sugar

Hops

Northern Brewer

Fuggle

Fuggle

Discussion

Post a Comment

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