27D1. London Brown Ale

125 calories 14 carbs
Beer Stats
Method: All Grain
Style: London Brown Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 125 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Thursday September 7th 2017
1.038
1.011
3.5%
18.06
27.92
5.38
 
Fermentables
Amount Fermentable PPG °L Bill %
5 lb United Kingdom - Pale 2-Row5 lb Pale 2-Row 38 2.5 65.6%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 13.1%
10 oz American - Caramel / Crystal 120L10 oz Caramel / Crystal 120L 33 120 8.2%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1.6%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 4.9%
0.5 lb United Kingdom - Wheat0.5 lb Wheat 37 2 6.6%
7.63 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 45 min 9.83 50%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 8.23 50%
 
Mash Guidelines
Amount Description Type Temp Time
2.38 gal Single Infusion Infusion 152 °F 90 min
6.3 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
8 oz Lactose Flavor Bottling 0 min.
6.25 g Chalk Water Agt Mash 1 hr.
2.475 g Gypsum Water Agt Mash 1 hr.
14.42 ml Phosphoric acid Water Agt Mash 1 hr.
9.47 ml Phosphoric acid Water Agt Sparge 1 hr.
2.675 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 198 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98 3 33.8 60 50 33
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Wheat:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Crystal Malts:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Black Patent Malt:
Add after mash-out, during vorlauf.

Condition at least 4 weeks.
Serve between 52◦F - 54◦F.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.

Aroma:
Moderate malty-sweet aroma, often with a rich, caramel or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low to no hop aroma, earthy or floral qualities.

Appearance:
Medium to very dark brown color, but can be nearly black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.

Flavor:
Deep, caramel or toffee-like malty and sweet flavor on the palate and lasting into the finish. Hints of biscuit and coffee are common. Some fruity esters can be present (typically dark fruit); relatively clean fermentation profile for an English ale. Low hop bitterness. Hop flavor is low to non-existent, possibly earthy or floral in character. Moderately-low to no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor.

Mouthfeel:
Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.

Comments:
Increasingly rare; Mann’s has over 90% market share in Britain, but in an increasingly small segment. Always bottled. Frequently used as a sweet mixer with cask mild and bitter in pubs. Commercial versions can be pasteurized and back-sweetened, which gives more of a sugary-sweet flavor.

History:
Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.

Characteristic Ingredients:
English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose (if pasteurized).

Style Comparison:
May seem somewhat like a less roasty version of a sweet stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a dark mild.

Vital Statistics:
OG: 1.033 – 1.038
FG: 1.012 – 1.015
IBUs: 15 – 20
SRM: 22 – 35
ABV: 2.8 – 3.6%

Commercial Examples:
Harveys Bloomsbury Brown Ale, Mann's Brown Ale

Tags:
session-strength, dark-color, top-fermented, British-isles, historical-style, brown-ale-family, malty, sweet

View Count: 1237
Brew Count: 0
Last Updated: 2019-10-29 22:10 UTC

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