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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 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 CailĂ­n 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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