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Dorset Brown Ale

192 calories 20.8 g 330 ml
Beer Stats
Method: BIAB
Style: British Brown Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
Calories: 192 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created Monday September 10th 2018
1.062
1.017
5.9%
35.2
21.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 kg United Kingdom - Maris Otter Pale2.75 kg Maris Otter Pale 38 3.75 73.3%
100 g German - Munich Light100 g Munich Light 37 6 2.7%
200 g United Kingdom - Amber200 g Amber 32 27 5.3%
100 g United Kingdom - Chocolate100 g Chocolate 34 425 2.7%
300 g United Kingdom - Crystal 60L300 g Crystal 60L 34 60 8%
100 g New Zealand - Wheat Malt100 g Wheat Malt 35.4 2.13 2.7%
200 g Rolled Oats200 g Rolled Oats 33 2.2 5.3%
3,750 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 First Wort 0 min 19.56 15%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 15 min 4.75 15%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 10 min 5.15 20%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 5 min 5.77 30%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Aroma 0 min 20%
100 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Roughly 5 litres per kg Infusion 68 °C 60 min
4 L Sparge 75 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Irish moss Fining Boil 15 min.
1.25 g Sodium metabisulphite Water Agt Other 12 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
11 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 148 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 59.4g sugar in 200ml warm water       CO2 Level: 2.0 Volumes
 
Target Water Profile
Weymouth tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 5 6 0 0 57
3 g gypsum, 5 g calcium chloride.

22l water also treated with half a campden tablet prior to brewing.
Mash Chemistry and Brewing Water Calculator
 
Notes

This is a first attempt at a Brown Ale. I am aiming at malt complexity with this malt forward ale. So, I have deliberately kept the hops simple and low.


Yeast is rehydrated at 30c for 10-15 mins before pitching.

Sampled at 10 days gravity was 1.024. At three weeks it was 1.022. I bottled it. Samples tasted good with no diacetyl. One more week to proper tasting. Expecting this to improve greatly with age.


After two weeks in the bottle this tastes great. It is very similar to a 'Ruby Ale' that is sold in Aldi supermarkets called 'Medusa'. Very happy with it. I think the high FG is related to higher than planned for mashing temps with new equipment.

Tasting notes 18/02/2019. Wow. This is fantastic. I tried a bottle of Mann's Brown Ale last week, which was a lot weaker and nowhere near as tasty...but there were similarities. So, I'd call this a London-style brown ale. Mann's was a lot closer than the previously mentioned Medusa ale.

With age this turned out to be spectacular. I got into brewing my own beer because I was drawn to the challenge of brewing beer as good as you can buy in the pub. Well, this ale proved this beyond doubt. I tried a few pints in a famous pub chain and I honestly could not say mine was worse. Some were very, very similar.

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  • Public: Yup, Shared
  • Last Updated: 2020-05-02 21:29 UTC
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