English Brown Ale - Northern English Brown (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 9522
Aberdeen Brown Ale (Newcastle clone)
5 gal 4.47% 28.09 1.049 1.015
BIAB 4164
Sweet CailĂ­n Hazelnut Brown Ale
5 gal 4.75% 35.63 1.050 1.014
Partial Mash 3751
Hop Gobbler
25 L 4.6% 0 1.051 1.016
extract 3643
Nut Brown Ale (Strong Newcastle)
5 gal 6.01% 28.05 1.061 1.017
Partial Mash 3369
Kjeller 5 Engelsk Nutty Brown Ale 25l
25 L 5.05% 23.82 1.050 1.012
BIAB 3294
Pecan Nut Brown
5.369 gal 6.24% 40.74 1.064 1.017
Partial Mash 3266
Episode 003 - Cumberland Blues Ale
5.1 gal 5.01% 26.3 1.052 1.014
extract 3029
Hobgoblin
19 L 5.2% 20.31 1.052 1.013
All Grain 2966
Fournier Brown Ale
3 gal 4.24% 15.94 1.041 1.009
extract 2423

Newest Northern English Brown (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
English Brown Ale
60 L 5.28% 13.75 1.056 1.016
All Grain 27
Brown Bear
2 gal 4.97% 22.8 1.051 1.013
BIAB 131
Spring 24 Brown Ale B
5.5 gal 5.46% 0 1.051 1.010
All Grain 60
Spring 24 Brown Ale A
5.5 gal 4.92% 0 1.051 1.014
All Grain 52
James' Brown Remix '24 (partial mash)
10 gal 5.26% 32.27 1.055 1.016
Partial Mash 84
Brown Ale Type 2
26 L 4.52% 31.29 1.042 1.008
All Grain 80
Bedlam Asylum Brown Ale
5.5 gal 4.95% 29.72 1.051 1.013
BIAB 74
Bandymas NR.86
18 L 5.43% 21.52 1.050 1.009
All Grain 64
Prueba #1
8 L 6.01% 2.42 1.061 1.015
BIAB 55
Beltane Brown
5.5 gal 5.07% 33.41 1.052 1.013
All Grain 84

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 208 United Kingdom Grain base malt 3.75°L
38 74% 6% - 100%
American - Chocolate 126 American Grain roasted malt 350°L
29 3% 0% - 10%
Caramel / Crystal 60L 108 Grain crystal malt 60°L
34 8% 0% - 25%
United Kingdom - Chocolate 97 United Kingdom Grain roasted malt 425°L
34 3% 1% - 10%
American - Victory 81 American Grain roasted malt 28°L
34 7% 1% - 29%
Flaked Oats 79 Adjunct raw 2.2°L
33 6% 2% - 18%
US - Pale 2-Row 73 US Grain base malt 1.8°L
37 70% 18% - 94%
United Kingdom - Brown 65 United Kingdom Grain roasted malt 65°L
32 7% 2% - 25%
United Kingdom - Pale Chocolate 63 United Kingdom Grain roasted malt 207°L
33 3% 1% - 9%
United Kingdom - Pale 2-Row 43 United Kingdom Grain base malt 2.5°L
38 73% 19% - 97%

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

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 201 5 42% 5% - 100%
Fuggles 159 4.5 38% 5% - 100%
Willamette 56 4.5 43% 8% - 100%
Cascade 48 7 33% 8% - 100%
Northern Brewer 42 7.8 47% 8% - 100%
Kent Goldings 40 5 44% 10% - 100%
Challenger 23 8.5 47% 19% - 100%
Nugget 22 14 44% 14% - 100%
Styrian Goldings 20 5.5 27% 11% - 57%
Target 19 11.5 49% 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-04 126 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 51 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 43 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 23 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 17 White Labs Ale Med-High Med-High 75% 65°F 70°F
White Labs - British Ale Yeast WLP005 16 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 11 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 80 Fining Boil 75% 0% - 100%
Gypsum 50 Water Agt Mash 16% 0% - 98%
Whirlfloc 37 Fining Boil 69% 0% - 100%
Calcium Chloride (dihydrate) 24 Water Agt Mash 23% 0% - 100%
Epsom Salt 19 Water Agt Mash 6% 0% - 38%
Baking Soda 15 Water Agt Mash 12% 0% - 45%
Calcium Chloride (anhydrous) 12 Water Agt Mash 17% 0% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 6% 0% - 36%
Lactic acid 10 Water Agt Mash 63% 10% - 100%
Table Salt 7 Water Agt Mash 13% 0% - 100%

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