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13B1. British Brown Ale

162 calories 16 carbs
Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 162 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Friday August 25th 2017
1.049
1.011
4.93%
26.93
16.14
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.50 lb United Kingdom - Pale 2-Row8.5 lb Pale 2-Row 38 2.5 74.6%
0.25 lb American - Special Roast0.25 lb Special Roast 33 50 2.2%
0.25 lb American - Victory0.25 lb Victory 34 28 2.2%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L - (late addition) 33 120 2.2%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate - (late addition) 34 425 2.2%
1.90 lb Rice Hulls1.9 lb Rice Hulls 0 0 16.7%
11.4 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 24.94 71.4%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.99 28.6%
 
Mash Guidelines
Amount Description Type Temp Time
2.97 gal Strike Water @ 159 F Temperature 148 °F --
gal Single Infusion Infusion 159 °F 90 min
gal Mash Out Temperature 170 °F 15 min
5.97 gal Batch Sparge Sparge 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
4.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
16.88 ml Phosphoric acid Water Agt Mash 1 hr.
9.63 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 253 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

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

Chocolate Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A malty, brown caramel-centric British ale without the roasted flavors of a Porter.

Aroma:
Light, sweet malt aroma with toffee, nutty, or light chocolate notes, and a light to heavy caramel quality. A light but appealing floral or earthy hop aroma may also be noticed. A light fruity aroma may be evident, but should not dominate.

Appearance:
Dark amber to dark reddish-brown color. Clear. Low to moderate off-white to light tan head.

Flavor:
Gentle to moderate malt sweetness, with a light to heavy caramel character and a medium to dry finish. Malt may also have a nutty, toasted, biscuity, toffee, or light chocolate character. Medium to medium-low bitterness. Malt-hop balance ranges from even to malt-focused; hop flavor low to none (floral or earthy qualities). Low to moderate fruity esters can be present.

Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation.

Comments:
A wide-ranging category with different interpretations possible, ranging from lighter-colored to hoppy to deeper, darker, and caramel-focused; however, none of the versions have strongly roasted flavors. A stronger Double Brown Ale was more popular in the past, but is very hard to find now. While London Brown Ales are marketed using the name Brown Ale, we list those as a different judging style due to the significant difference in balance (especially sweetness) and alcohol strength; that doesn’t mean that they aren’t in the same family, though.

History:
Brown ale has a long history in Great Britain, although several different types of products used that name at various times. Modern brown ale is a 20th century creation as a bottled product; it is not the same as historical products of the same name. A wide range of gravities were brewed, but modern brown ales are generally of the stronger (by current UK standards) interpretation. This style is based on the modern stronger British brown ales, not historical versions or the sweeter London Brown Ale. Predominately but not exclusively a bottled product currently.

Characteristic Ingredients: British mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic.

Style Comparison:
More malty balance than British Bitters, with more malt flavors from darker grains. Stronger than a Dark Mild. Less roast than an English Porter. Stronger and much less sweet than London Brown Ale.

Vital Statistics:
OG: 1.040 – 1.052
FG: 1.008 – 1.013
IBUs: 20 – 30
SRM: 12 – 22
ABV: 4.2 – 5.4%

Commercial Examples:
Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale, Wychwood Hobgoblin

Tags:
standard-strength, amber-color, top-fermented, British-isles, traditional-style, brown-ale-family, malty

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  • Last Updated: 2019-10-29 20:42 UTC
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