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NE Brown 1
Northern English Brown Ale • Extract • 10 gal
I wanted to create a brown ale recipe that I could brew cheaply using what I could get at a local supply house near me.
January 10, 2009 pm 04:50pm
4.0/5.0 1 rating
Ingredients (Extract, 10 gal)
- 2 lbs
Caramel Malt 40L; Briess
Caramel Malt 40L; Briess
Sweet, caramel, toffee flavor. 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. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red 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 6-Row Malting Barley varieties.
- 2 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 8.5 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Fuggle - 4.5 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.5 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.
- 1.5 oz
Fuggle - 4.5 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.
-
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: | 1.045 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 14.6 SRM | 12 - 22 | |
| Alcohol: | 4.6% ABV | 4.2% - 5.4% | |
| Bitterness: | 25.1 IBU | 20 - 30 | |
Discussion
In the fermentor
2009-03-22 5:00pm
Soaked the grain for 30 min at 170. I am trying a late extract with this one so I added only 1 lb of DME at the start with the rest added at 45 min. I also added .5 oz hops every 15 min for the total of 2 oz. Forgot the honey during the boil so I added it in the fermentor before the yeast went in so don't know what that will do. OG was about 1.040 for some reason so maybe not having the honey in during the boil? Anyway, it tasted good going into the fermentor and I will post in a week as it comes out.
In bottles
2009-03-28 8:17pm
Final gravity was 1.010. Bottled it up today. Bought a six pack of Newcastle the other day and drank 5 and saved one. Used the five bottles I drank as the first five for my brew and once capped you couldn't tell which was the real Newcastle. Tasted real good although maybe a bit sweeter than Newcastle. I plan on popping one in about 4 days to get a preview.
Pretty good stuff
2009-04-21 10:40pm
Had a little trouble getting this to carbonate but it finally came around. I've been sanitizing with bleach and I think it's hurting the ability to carbonate and altering the flavor a bit. Was not as good as I hoped after the first week but continued aging is really bringing it around. Really pretty good. Will make this one again. I plan on using a larger less confining bag for the grain and using no rinse sanitizer next time. Overall real good!
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