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Northern Brown
Northern English Brown Ale • All Grain • 5.5 gal
English
April 19, 2009 am 11:57am
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 8 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.
- .75 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 lbs
Pale Chocolate Malt; Thomas Fawcett
Pale Chocolate Malt; Thomas Fawcett
Roasted coffee flavor.
- 1.5 oz
East Kent Goldings - 4.3 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 4.3 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
Brewed 4/19/09. Mash at 152. O.G. 1.052. Into 2nd 5/7 at 1.014. Into Keg 5/14/09 at 1.013. 2nd brewing 7/16/09. Tweaked recipe as seen here. O.G. 1.052. Into keg 7/29 at 1.014. Brewed 12/21/09. First time with Pale Chocolate. O.G. 1.056. Water adjustment. 1.15 Cl/Su. Mash Ph 4.8, added more Baking soda to boil, boil Ph 5.0. Into keg 1/4/10 at 1.013. Brewed 9/29/10 O.G. 1.048. 10 Gallon, 4 liter starter 17hrs. 1 min O2 @ 1lpm. Dry hop 1/2 oz ekg on day 9 into 5 gallons. F.G. 1.015 and 1.013.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 16.0 SRM | 12 - 22 | |
| Alcohol: | 5.3% ABV | 4.2% - 5.4% | |
| Bitterness: | 30.3 IBU | 20 - 30 | |
Discussion
Fantastic
2009-06-02 11:37am
This beer turned out really great. The combination of malts produces a really smooth, but very complex flavor. This is an easy drinker that keeps you coming back for another pint. No changes needed. The previous version of this beer got first place in Brown Ales at the Ohio State Fair, 2009. Just switch the special roast back to .75 lb and the crystal 40 from .75 back to .50 lb.
Great again
2009-08-23 1:59pm
This recipe turned out great again, even with the modificatations. This time, it took a while of cold conditioning before it was ready, though. Close to 3 weeks. Don't know why.
Double Batch
2010-10-19 9:35am
Brewed 10 G, this time, and ended up with a little too much water, so O.G. was 1.048. Split the batch into 2 carboys. Pitched an active 1 liter starter, but I think I may have selected the yeast, as one carboy finished 2 points lower than the other, and was noticibly more cloudy. That carboy also received 1/2 oz EKG pellets, for about 11 days, so possibly the act of stirring up the carboy when I added the dry hops at the tail end of fermentation is responsible for the 2 point drop.
Brewed 10/24/11
2011-10-25 10:44am
10 Gallon batch. O.G. 1.050. Mashed in a little low, about 150-152F. 4 Liter starter, 24 hours on stir plate. Kegged 11/9/11 F.G. 1.015.
Brewed 11/18/12
2012-11-19 9:32am
Another 10 gallon batch. Subbed Willamette 5.4 AA, same quantities. O.G. 1.050. Pitched 2 liters per 5G of 1098, British Ale (Whitbread dry) at 64 F. Temp controlled to 68F.
11/18/12
2012-11-19 9:38am
Mashed at 151, dropped to 148 over 1 hour.
Brewed 3/6/14
2014-03-07 9:27am
Mashed at 152. Ended at 150 after 1 hour. Ran out of propane 40 minutes into the boil. Boiled vigorously for that last 10 minutes with a new tank. 2 vials WLP013 in a 2 liter starter (24 hours). 1:10 O2 at 1lpm, for each carboy. Pitched at 63F, 65F by morning and fermentation was starting. Ferment at 68F. O.G. 1.049 (a little low).
Kegged 3/19/14.
2014-03-21 11:23am
F.G. 1.014. Tastes good. Lots of sulfur came off during fermentation. Could be the yeast, or the water, as the water has been weird lately. Beer tastes fine though.
Brewed 2/5/16
2016-02-06 1:52pm
Used Simpsons Golden Promise and EKG. O.G. 1.050.
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