Historical Beer - London Brown Ale

Top 10 London Brown Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
DPBC - Christmas Porter	60 L	5.78%	40.61	1.059	1.015		All Grain	974
Poor Richards G	5.25 gal	5.65%	32.98	1.057	1.014		All Grain	634
27D: London Brown Ale	5.5 gal	3.36%	14.98	1.036	1.011		All Grain	580
London Ale (1820) (OG 1.085)	23 L	8.67%	244.65	1.085	1.019		All Grain	451
Infusion - Dominican Brown Ale Clone	5 gal	6.34%	20.75	1.065	1.017		All Grain	396
S. Eng. Brn. 7-28-17	13.5 gal	3.41%	17.15	1.038	1.012		All Grain	394
Eng. Brn S Nat II 12-29-15	8 gal	4.02%	14.96	1.042	1.011		All Grain	343
Whitbread 's London Porter (1850)	23 L	7.23%	82.59	1.07	1.015		All Grain	107
Revival Brown	132 gal	4.95%	0	1.05	1.013		BIAB	94
Post-Proibition Southern English Brown Ale	5.5 gal	3.52%	15.17	1.038	1.012		All Grain	55

Newest London Brown Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Post-Proibition Southern English Brown Ale	5.5 gal	3.52%	15.17	1.038	1.012		All Grain	55
South Brown Alpha	3 gal	3.24%	15.39	1.035	1.011		All Grain	38
Pre-Prohibition Southern English Brown Ale	5.5 gal	5%	17.57	1.05	1.012		All Grain	227
Revival Brown	132 gal	4.95%	0	1.05	1.013		BIAB	94
Halfpenny Ale	5.5 gal	5.06%	18.49	1.055	1.017		All Grain	50
Whitbread 's London Porter (1850)	23 L	7.23%	82.59	1.07	1.015		All Grain	107
London Ale (1820) (OG 1.085)	23 L	8.67%	244.65	1.085	1.019		All Grain	451
27D: London Brown Ale	5.5 gal	3.36%	14.98	1.036	1.011		All Grain	580
S. Eng. Brn. 7-28-17	13.5 gal	3.41%	17.15	1.038	1.012		All Grain	394
Infusion - Dominican Brown Ale Clone	5 gal	6.34%	20.75	1.065	1.017		All Grain	396

Fermentables Used In London Brown Ale Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Maris Otter Pale	11	United Kingdom	Grain	Base malt	3.75 °L	38	59%	36% - 79%
Black Patent	4	United Kingdom	Grain	Roasted malt	525 °L	27	3%	1% - 5%
Pale Chocolate	4	United Kingdom	Grain	Roasted malt	207 °L	33	4%	3% - 5%
Special B	4	Belgian	Grain	Roasted malt	115 °L	34	5%	3% - 7%
Caramel / Crystal 120L	4	American	Grain	Crystal malt	120 °L	33	9%	8% - 9%
Crystal 60L	3	United Kingdom	Grain	Crystal malt	60 °L	34	7%	5% - 8%
CaraMunich II	3	German	Grain	Crystal malt	46 °L	34	4%	3% - 4%
Victory	3	American	Grain	Roasted malt	28 °L	34	5%	3% - 10%
Biscuit	3	Belgian	Grain	Roasted malt	23 °L	35	6%	3% - 13%
Pale 2-Row	3	United Kingdom	Grain	Base malt	2.5 °L	38	78%	66% - 100%

Hops Used In London Brown Ale Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
East Kent Goldings	8	5	45%	3% - 100%
Fuggles	3	4.5	33%	15% - 67%
Phoenix	1	10	100%	100% - 100%
Magnum	1	15	100%	100% - 100%
Kent Goldings	1	5	100%	100% - 100%
Goldings - E.K.	1		50%	50% - 50%
Goldings	1	4.5	50%	50% - 50%
Fuggle	1		25%	25% - 25%

Steeping Grains Used In London Brown Ale Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In London Brown Ale Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Ringwood Ale 1187	2	Wyeast	Ale	0.1	High	70	64°F	74°F
Safale - American Ale Yeast US-05	2	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Safale - English Ale Yeast S-04	2	Fermentis / Safale	Ale	.0975	High	75	54°F	77°F
Nottingham Ale Yeast	1	Danstar	Ale	Med-High	High	77	57°F	70°F
London Ale Yeast WLP013	1	White Labs	Ale	Medium	Medium	71	66°F	71°F
British Cask Ale 1026	1	Wyeast	Ale	0.1	Med/High	76	63°F	72°F
London Ale III 1318	1	Wyeast	Ale	0.1	High	73	64°F	74°F
London ESB Ale 1968	1	Wyeast	Ale	0.1	Very High	69	64°F	72°F
Whitbread Ale 1099	1	Wyeast	Ale	0.1	High	70	64°F	75°F

Other Ingredients Used In London Brown Ale Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Table Salt	2	Water Agt	Mash	3%	0% - 4%
Gypsum	2	Water Agt	Mash	7%	0% - 13%
Irish Moss	2	Fining	Mash	83%	67% - 100%
CaCl	1	Other	Mash	0%	0% - 0%
whirlfloc tablet	1	Fining	Boil	20%	20% - 20%
Lactose	1	Flavor	Bottling	33%	33% - 33%
coconut, toasted	1	Flavor	Secondary	1%	1% - 1%
Calcium Chloride	1	Water Agt	Mash	0%	0% - 0%
Whirlflock tablet	1	Fining	Boil	100%	100% - 100%
Chalk	1	Water Agt	Mash	74%	74% - 74%
Yeast Nutrient	1	Other	Boil	33%	33% - 33%