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 | 9017 | |
| Aberdeen Brown Ale (Newcastle clone) |
5 gal | 4.47% | 28.09 | 1.049 | 1.015 | BIAB | 3532 | |
| Hop Gobbler |
25 L | 4.6% | 0 | 1.051 | 1.016 | extract | 3134 | |
| Sweet Cailín Hazelnut Brown Ale |
5 gal | 4.75% | 35.63 | 1.050 | 1.014 | Partial Mash | 3000 | |
| Pecan Nut Brown |
5.369 gal | 6.24% | 40.74 | 1.064 | 1.017 | Partial Mash | 2769 | |
| Episode 003 - Cumberland Blues Ale |
5.1 gal | 5.01% | 26.3 | 1.052 | 1.014 | extract | 2706 | |
| Nut Brown Ale (Strong Newcastle) |
5 gal | 6.01% | 28.05 | 1.061 | 1.017 | Partial Mash | 2692 | |
| Kjeller 5 Engelsk Nutty Brown Ale 25l |
25 L | 5.05% | 23.82 | 1.050 | 1.012 | BIAB | 2652 | |
| Hobgoblin |
19 L | 5.2% | 20.31 | 1.052 | 1.013 | All Grain | 2012 | |
| Fournier Brown Ale |
3 gal | 4.24% | 15.94 | 1.041 | 1.009 | extract | 1994 |
Newest Northern English Brown (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| mickey finn |
5 gal | 5.59% | 35.9 | 1.056 | 1.013 | All Grain | 8 | |
| brown |
558 gal | 2.98% | 0 | 1.030 | 1.008 | All Grain | 15 | |
| 12 Northern Stronghold |
5.5 gal | 6% | 32.81 | 1.061 | 1.015 | All Grain | 187 | |
| Awesome Recipe |
3 gal | 6.57% | 29.57 | 1.066 | 1.016 | All Grain | 36 | |
| Mixed Brown Base |
5.5 gal | 5.84% | 29.27 | 1.058 | 1.014 | All Grain | 47 | |
| B & Brown ale |
27 L | 5.8% | 23.41 | 1.055 | 1.011 | All Grain | 70 | |
| Burcott Ale |
23 L | 4.47% | 60.02 | 1.045 | 1.011 | All Grain | 47 | |
| Burcott Brown Ale |
23 L | 4.48% | 61.35 | 1.045 | 1.011 | All Grain | 64 | |
| English Brown Ale |
800 L | 4.93% | 5.97 | 1.046 | 1.009 | All Grain | 101 | |
| la ti-biscuit |
20 L | 6.11% | 25.7 | 1.058 | 1.012 | All Grain | 65 |
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 | 200 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 74% | 6% - 100% |
| American - Chocolate | 119 | American | Grain | roasted malt |
350°L
|
29 | 3% | 0% - 11% |
| Caramel / Crystal 60L | 103 | Grain | crystal malt |
60°L
|
34 | 8% | 0% - 25% | |
| United Kingdom - Chocolate | 92 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 3% | 1% - 10% |
| American - Victory | 73 | American | Grain | roasted malt |
28°L
|
34 | 7% | 1% - 29% |
| US - Pale 2-Row | 72 | US | Grain | base malt |
1.8°L
|
37 | 70% | 18% - 94% |
| Flaked Oats | 70 | Adjunct | raw |
2.2°L
|
33 | 6% | 2% - 18% | |
| United Kingdom - Brown | 63 | United Kingdom | Grain | roasted malt |
65°L
|
32 | 7% | 2% - 25% |
| United Kingdom - Pale Chocolate | 59 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 3% | 1% - 9% |
| American - Caramel / Crystal 120L | 39 | American | Grain | crystal malt |
120°L
|
33 | 6% | 1% - 18% |
Hops Used In Northern English Brown (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 179 | 5 | 42% | 5% - 100% |
| Fuggles | 150 | 4.5 | 37% | 5% - 100% |
| Willamette | 51 | 4.5 | 43% | 8% - 100% |
| Cascade | 47 | 7 | 32% | 8% - 100% |
| Northern Brewer | 39 | 7.8 | 47% | 8% - 100% |
| Kent Goldings | 34 | 5 | 43% | 10% - 100% |
| Challenger | 22 | 8.5 | 47% | 19% - 100% |
| Nugget | 21 | 14 | 43% | 14% - 100% |
| Styrian Goldings | 20 | 5.5 | 27% | 11% - 57% |
| Magnum | 17 | 15 | 38% | 13% - 67% |
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 | 10 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 34% | 10% - 100% |
| American - Chocolate | 9 | American | Grain | roasted malt |
350°L
|
29 | 20% | 8% - 33% |
| Caramel / Crystal 60L | 7 | Grain | crystal malt |
60°L
|
34 | 53% | 25% - 81% | |
| American - Caramel / Crystal 40L | 6 | American | Grain | crystal malt |
40°L
|
34 | 34% | 20% - 57% |
| American - Special Roast | 5 | American | Grain | roasted malt |
50°L
|
33 | 31% | 25% - 38% |
| Belgian - Biscuit | 4 | Belgian | Grain | roasted malt |
23°L
|
35 | 29% | 22% - 40% |
| American - Victory | 4 | American | Grain | roasted malt |
28°L
|
34 | 32% | 20% - 57% |
| Briess - Victory Malt | 3 | American | Grain | roasted malt |
28°L
|
34.5 | 32% | 24% - 44% |
| United Kingdom - Pale Chocolate | 3 | United Kingdom | Grain | roasted malt |
207°L
|
33 | 18% | 13% - 30% |
| Belgian - Special B | 3 | Belgian | Grain | roasted 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 | 114 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 46 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Danstar - Nottingham Ale Yeast | 42 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - English Ale Yeast WLP002 | 25 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| Wyeast - London Ale 1028 | 20 | 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 | 16 | White Labs | Ale | Medium | High | 70.5% | 65°F | 70°F |
| White Labs - Dry English Ale Yeast WLP007 | 14 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| Wyeast - West Yorkshire 1469 | 12 | 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 | 74 | Fining | Mash | 76% | 0% - 100% |
| Gypsum | 39 | Water Agt | Boil | 18% | 0% - 98% |
| Whirlfloc | 34 | Water Agt | Boil | 69% | 0% - 100% |
| Calcium Chloride (dihydrate) | 18 | Water Agt | Mash | 17% | 0% - 100% |
| Epsom Salt | 14 | Water Agt | Mash | 5% | 0% - 31% |
| Baking Soda | 11 | Water Agt | Mash | 16% | 0% - 45% |
| Calcium Chloride (dihydrate) | 10 | Water Agt | Mash | 6% | 0% - 36% |
| Calcium Chloride (anhydrous) | 9 | Water Agt | Mash | 22% | 0% - 100% |
| Lactic acid | 7 | Water Agt | Mash | 65% | 11% - 100% |
| Table Salt | 7 | Water Agt | Mash | 13% | 0% - 100% |
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