English Brown Ale - Northern English Brown (BJCP 2008)
Top 10 Northern English Brown (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Honey Nut Cheerio |
5 gal | 5.21% | 0 | 1.053 | 1.013 | Partial Mash | 10732 | |
| Aberdeen Brown Ale (Newcastle clone) |
5 gal | 4.47% | 28.09 | 1.049 | 1.015 | BIAB | 5629 | |
| Sweet Cailín Hazelnut Brown Ale |
5 gal | 4.75% | 35.63 | 1.050 | 1.014 | Partial Mash | 4451 | |
| Nut Brown Ale (Strong Newcastle) |
5 gal | 6.01% | 28.05 | 1.061 | 1.017 | Partial Mash | 4439 | |
| Hop Gobbler |
25 L | 4.6% | 0 | 1.051 | 1.016 | extract | 4110 | |
| Pecan Nut Brown |
5.369 gal | 6.24% | 40.74 | 1.064 | 1.017 | Partial Mash | 3881 | |
| Kjeller 5 Engelsk Nutty Brown Ale 25l |
25 L | 5.05% | 23.82 | 1.050 | 1.012 | BIAB | 3828 | |
| Episode 003 - Cumberland Blues Ale |
5.1 gal | 5.01% | 26.3 | 1.052 | 1.014 | extract | 3481 | |
| Butter Beer |
5.5 gal | 5.1% | 25.27 | 1.051 | 1.013 | All Grain | 3347 | |
| Fournier Brown Ale |
3 gal | 4.24% | 15.94 | 1.041 | 1.009 | extract | 2899 |
Newest Northern English Brown (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Great Hills English Brown |
1 gal | 5.33% | 27.26 | 1.053 | 1.013 | BIAB | 11 | |
| Nut Brown Ale |
37 L | 5.49% | 30 | 1.057 | 1.015 | All Grain | 121 | |
| Banana Nut Brown Aale |
3 gal | 4.05% | 23.75 | 1.045 | 1.014 | BIAB | 58 | |
| bastard small 1 g |
3.79 L | 4.69355% | 26.2297 | 1.044 | 1.008 | All Grain | 63 | |
| Gone Nutz Brown Ale |
10 gal | 4.93% | 28.14 | 1.053 | 1.015 | All Grain | 117 | |
| Caddywhompus Nut Brown Ale |
5.5 gal | 5.28% | 21.41 | 1.054 | 1.013 | All Grain | 95 | |
| Burbonico Amber Ale |
200 L | 4.66% | 31.05 | 1.050 | 1.015 | All Grain | 84 | |
| Awesome Recipe |
8 gal | 5.47% | 44.66 | 1.060 | 1.018 | All Grain | 109 | |
| Brown Ale |
5.5 gal | 6.7% | 26.03 | 1.068 | 1.017 | All Grain | 115 | |
| 810 Brown Ale |
37 L | 5.03% | 30.17 | 1.051 | 1.013 | All Grain | 86 |
Fermentables Used In Northern English Brown (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Maris Otter Pale | 215 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 74% | 6% - 100% |
| American - Chocolate | 133 | American | Grain | roasted malt |
350°L
|
29 | 3% | 0% - 10% |
| Caramel / Crystal 60L | 114 | Grain | crystal malt |
60°L
|
34 | 8% | 0% - 25% | |
| United Kingdom - Chocolate | 102 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 3% | 1% - 10% |
| Flaked Oats | 83 | Adjunct | raw |
2.2°L
|
33 | 7% | 2% - 18% | |
| American - Victory | 80 | American | Grain | roasted malt |
28°L
|
34 | 7% | 1% - 29% |
| US - Pale 2-Row | 74 | US | Grain | base malt |
1.8°L
|
37 | 70% | 18% - 94% |
| United Kingdom - Brown | 70 | United Kingdom | Grain | roasted malt |
65°L
|
32 | 7% | 2% - 25% |
| United Kingdom - Pale Chocolate | 65 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 3% | 1% - 9% |
| United Kingdom - Crystal 60L | 46 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 8% | 1% - 26% |
Hops Used In Northern English Brown (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 219 | 5 | 42% | 5% - 100% |
| Fuggles | 175 | 4.5 | 38% | 5% - 100% |
| Willamette | 59 | 4.5 | 44% | 8% - 100% |
| Cascade | 51 | 7 | 34% | 8% - 100% |
| Kent Goldings | 44 | 5 | 44% | 10% - 100% |
| Northern Brewer | 43 | 7.8 | 47% | 8% - 100% |
| Nugget | 23 | 14 | 42% | 14% - 100% |
| Challenger | 23 | 8.5 | 47% | 19% - 100% |
| Styrian Goldings | 21 | 5.5 | 28% | 11% - 57% |
| Magnum | 20 | 15 | 39% | 13% - 100% |
Steeping Grains Used In Northern English Brown (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Chocolate | 12 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 31% | 10% - 100% |
| American - Chocolate | 10 | American | Grain | roasted malt |
350°L
|
29 | 19% | 8% - 33% |
| American - Caramel / Crystal 40L | 8 | American | Grain | crystal malt |
40°L
|
34 | 35% | 20% - 57% |
| Caramel / Crystal 60L | 7 | Grain | crystal malt |
60°L
|
34 | 53% | 25% - 81% | |
| United Kingdom - Pale Chocolate | 6 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 18% | 12% - 30% |
| American - Special Roast | 5 | American | Grain | roasted malt |
50°L
|
33 | 31% | 25% - 38% |
| American - Victory | 4 | American | Grain | roasted malt |
28°L
|
34 | 32% | 20% - 57% |
| Briess - Victory Malt | 4 | American | Grain | roasted malt |
28°L
|
34.5 | 30% | 24% - 44% |
| Belgian - Biscuit | 4 | Belgian | Grain | roasted malt |
23°L
|
35 | 29% | 22% - 40% |
| Special B | 3 | Grain | crystal malt |
115°L
|
34 | 34% | 10% - 67% |
Yeasts Used In Northern English Brown (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - English Ale Yeast S-04 | 147 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 54 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 44 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - English Ale Yeast WLP002 | 28 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - London Ale 1028 | 24 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Wyeast - British Ale 1098 | 19 | Wyeast | Ale | 0.1 | Med-High | 74% | 64°F | 72°F |
| White Labs - British Ale Yeast WLP005 | 18 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
| White Labs - Dry English Ale Yeast WLP007 | 18 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| Wyeast - West Yorkshire 1469 | 13 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°F |
| White Labs - London Ale Yeast WLP013 | 12 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
Other Ingredients Used In Northern English Brown (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 85 | Fining | Boil | 75% | 0% - 100% |
| Gypsum | 59 | Water Agt | Mash | 16% | 0% - 98% |
| Whirlfloc | 43 | Water Agt | Boil | 72% | 0% - 100% |
| Calcium Chloride (dihydrate) | 29 | Water Agt | Mash | 20% | 0% - 100% |
| Epsom Salt | 22 | Water Agt | Mash | 5% | 0% - 38% |
| Baking Soda | 18 | Water Agt | Mash | 14% | 0% - 45% |
| Calcium Chloride (anhydrous) | 15 | Water Agt | Mash | 17% | 0% - 100% |
| Lactic acid | 15 | Water Agt | Mash | 60% | 1% - 100% |
| Calcium Chloride (dihydrate) | 10 | Water Agt | Boil | 6% | 0% - 36% |
| Yeast Nutrient | 9 | Other | Boil | 39% | 0% - 97% |
Photos
