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	10300
Aberdeen Brown Ale (Newcastle clone)	5 gal	4.47%	28.09	1.049	1.015		BIAB	5219
Hobgoblin	19 L	5.2%	20.31	1.052	1.013		All Grain	4358
Sweet Cailín Hazelnut Brown Ale	5 gal	4.75%	35.63	1.050	1.014		Partial Mash	4191
Nut Brown Ale (Strong Newcastle)	5 gal	6.01%	28.05	1.061	1.017		Partial Mash	4155
Hop Gobbler	25 L	4.6%	0	1.051	1.016		extract	3947
Pecan Nut Brown	5.369 gal	6.24%	40.74	1.064	1.017		Partial Mash	3684
Kjeller 5 Engelsk Nutty Brown Ale 25l	25 L	5.05%	23.82	1.050	1.012		BIAB	3669
Episode 003 - Cumberland Blues Ale	5.1 gal	5.01%	26.3	1.052	1.014		extract	3349
Butter Beer	5.5 gal	5.1%	25.27	1.051	1.013		All Grain	2862

Newest Northern English Brown (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Honey Brown Ale	5.5 gal	4.99%	27.28	1.051	1.013		extract	194
Basic Brown	5.5 gal	5.05%	27.4	1.051	1.013		BIAB	35
LOTR Brown 4	4.5 gal	5%	21.09	1.049	1.011		BIAB	24
Warmth and Structure	5.5 gal	4.07%	24.61	1.044	1.014		All Grain	97
James' Brown (partial mash)	10 gal	4.80034%	0	1.052	1.015		Partial Mash	104
Honey Brown	5.5 gal	4.97%	21.98	1.050	1.013		BIAB	105
Yorkie Brown	90 L	5.02%	18.35	1.048	1.010		All Grain	107
Atomic Nut Brown 10Gal	10 gal	4.76%	29.49	1.047	1.011		All Grain	122
British Amber Ale	23 L	4.35%	24.35	1.045	1.012		All Grain	211
Atomic Nut Brown Ale	10 gal	5.5%	29.49	1.055	1.014		All Grain	195

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	209	United Kingdom	Grain	base malt	3.75°L	38	74%	6% - 100%
American - Chocolate	130	American	Grain	roasted malt	350°L	29	3%	0% - 10%
Caramel / Crystal 60L	111		Grain	crystal malt	60°L	34	8%	0% - 25%
United Kingdom - Chocolate	99	United Kingdom	Grain	roasted malt	425°L	34	3%	1% - 10%
Flaked Oats	81		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	73	US	Grain	base malt	1.8°L	37	70%	18% - 94%
United Kingdom - Brown	67	United Kingdom	Grain	roasted malt	65°L	32	7%	2% - 25%
United Kingdom - Pale Chocolate	64	United Kingdom	Grain	roasted malt	207°L	33	3%	1% - 9%
United Kingdom - Pale 2-Row	47	United Kingdom	Grain	base malt	2.5°L	38	72%	6% - 97%

Hops Used In Northern English Brown (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	211	5	42%	5% - 100%
Fuggles	168	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	20	5.5	27%	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	143	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	53	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	27	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 - Dry English Ale Yeast WLP007	18	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
White Labs - British Ale Yeast WLP005	17	White Labs	Ale	Medium	High	70.5%	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	84	Fining	Boil	76%	0% - 100%
Gypsum	57	Water Agt	Mash	16%	0% - 98%
Whirlfloc	42	Water Agt	Boil	72%	0% - 100%
Calcium Chloride (dihydrate)	27	Water Agt	Mash	21%	0% - 100%
Epsom Salt	21	Water Agt	Mash	6%	0% - 38%
Baking Soda	19	Water Agt	Mash	13%	0% - 45%
Calcium Chloride (anhydrous)	16	Water Agt	Mash	16%	0% - 100%
Lactic acid	12	Water Agt	Mash	64%	10% - 100%
Calcium Chloride (dihydrate)	10	Water Agt	Boil	6%	0% - 36%
Yeast Nutrient	8	Other	Boil	41%	0% - 97%

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