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Jerricks Brown Ale

Jerricks Brown Ale

Southern English Brown • All Grain • 6 gal

Libnick

Brewed this 4 times so far. It is a great drinking Brown with excellent flavor up front with enough hop bitterness at the finish to make it superb. Try this once and you'll be VERY glad you did. Single step mash too...

January 26, 2009 am 08:16am

4.0/5.0 2 ratings

Ingredients (All Grain, 6 gal)

  • 4 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 2 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 1 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • .5 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .5 lbs Malto Dextrin

    Malto Dextrin

    Adds body and mouthfeel. For all extract beers. Does not ferment.

  • .5 oz Cascade - 6.0 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz Cascade - 5.4 AA% pellets; boiled 20 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz Cascade - 5.4 AA% whole; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Superb Drinking Brown Ale. Mash at 154 for 60 mins

Style (BJCP)

Category: 11 - English Brown Ale

Subcategory: B - Southern English Brown

Range for this Style
Original Gravity: 1.035 1.033 - 1.042
Terminal Gravity: 1.011 1.011 - 1.014
Color: 21.4 SRM 19 - 35
Alcohol: 3.1% ABV 2.8% - 4.1%
Bitterness: 16.9 IBU 12 - 20

Discussion

Libnick

Smooth mellow and easy drinking

2009-02-25 12:43pm

This is just a great all around brown ale that even your miller lite friends will enjoy.

FlamingCheetah

More bitter than expected

2011-04-26 11:22am

I brewed this beer as directed using the brew in a bag method. I used .6oz at 5�U across the board which gave me a little higher IBU's than your recipe. (BrewPal app. says 19 IBU's). I also changed the yeast to Wyeast 1318 London Ale III since LHBS didn't have S-04. I fermented at 68 deg. in primary for 9 days then to secondary for an additional 9 days then bottled for 14 days. Cracked first bottle last night (04/25/11). Nice roasted aroma is immediately evident. The taste is more roasted, almost smoked, than expected. The bitterness on my brew is definitely more than what I expected. It mixes well with the roasted character but has a similar taste to the black IPA style. It is very easy drinking. Next time I would lower the hop additions and scale back black patent slightly to lower the roasted flavor. All in all, a very good beer though. Thanks for the recipe. PS. OG = 1.041. F.G = 1.014 - 3.9% ABV

Libnick

Slight change in recipe

2011-04-26 12:54pm

We have made this about 10 times now and have refined the recipe a bit. We now use 1lb chocolate malt in place of the black patent and it reduces the smoky flavors considerably. Also we reduced the amount of wheat to 1lb and upped the 2 row by 1/2 lb and now use 1lb carapils instead of the malto. This is our final version and it comes out great every time. Thanks for the comments and we hope you enjoy the new version.

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