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 9414
Aberdeen Brown Ale (Newcastle clone)
5 gal 4.47% 28.09 1.049 1.015
BIAB 4037
Sweet CailĂ­n Hazelnut Brown Ale
5 gal 4.75% 35.63 1.050 1.014
Partial Mash 3593
Hop Gobbler
25 L 4.6% 0 1.051 1.016
extract 3579
Nut Brown Ale (Strong Newcastle)
5 gal 6.01% 28.05 1.061 1.017
Partial Mash 3226
Kjeller 5 Engelsk Nutty Brown Ale 25l
25 L 5.05% 23.82 1.050 1.012
BIAB 3201
Pecan Nut Brown
5.369 gal 6.24% 40.74 1.064 1.017
Partial Mash 3146
Episode 003 - Cumberland Blues Ale
5.1 gal 5.01% 26.3 1.052 1.014
extract 2957
Hobgoblin
19 L 5.2% 20.31 1.052 1.013
All Grain 2713
Fournier Brown Ale
3 gal 4.24% 15.94 1.041 1.009
extract 2319

Newest Northern English Brown (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Brown Ale
26 L 5.63% 34.43 1.052 1.010
All Grain 19
G1-MB
450 L 5.1% 21.81 1.051 1.012
All Grain 94
Crashgrams Brown Ale
5.5 gal 4.61% 36.14 1.051 1.016
BIAB 28
West Ewell Brown Ale
24 L 5.22% 27.78 1.046 1.006
All Grain 124
Northern English Brown Ale
5 gal 4.25% 29.57 1.046 1.013
extract 52
Brian's Brown
2.75 gal 5.51% 22.4 1.059 1.017
BIAB 66
Northern English Brown Ale
6 gal 5.7% 36.83 1.056 1.012
extract 114
Awesome Recipe
6 gal 4.55% 28.57 1.046 1.012
extract 85
Raspberry Brown Ale
3.25 gal 4.87% 22.21 1.050 1.013
All Grain 106
Pumpkin Pie
5.5 gal 4.73% 25.55 1.048 1.012
All Grain 99

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 207 United Kingdom Grain base malt 3.75°L
38 74% 6% - 100%
American - Chocolate 124 American Grain roasted malt 350°L
29 3% 0% - 10%
Caramel / Crystal 60L 106 Grain crystal malt 60°L
34 8% 0% - 25%
United Kingdom - Chocolate 96 United Kingdom Grain roasted malt 425°L
34 3% 1% - 10%
American - Victory 79 American Grain roasted malt 28°L
34 7% 1% - 29%
Flaked Oats 76 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 198 5 42% 5% - 100%
Fuggles 158 4.5 38% 5% - 100%
Willamette 54 4.5 43% 8% - 100%
Cascade 46 7 33% 8% - 100%
Northern Brewer 42 7.8 47% 8% - 100%
Kent Goldings 39 5 43% 10% - 100%
Challenger 23 8.5 47% 19% - 100%
Nugget 22 14 44% 14% - 100%
Styrian Goldings 20 5.5 27% 11% - 57%
Magnum 18 15 41% 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 50 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 22 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 15 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 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 79 Fining Boil 74% 0% - 100%
Gypsum 47 Water Agt Mash 16% 0% - 98%
Whirlfloc 37 Fining Boil 69% 0% - 100%
Calcium Chloride (dihydrate) 22 Water Agt Mash 21% 0% - 100%
Epsom Salt 18 Water Agt Mash 6% 0% - 38%
Baking Soda 14 Water Agt Mash 13% 0% - 45%
Calcium Chloride (anhydrous) 11 Water Agt Mash 19% 0% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 6% 0% - 36%
Lactic acid 9 Water Agt Mash 65% 10% - 100%
Table Salt 7 Water Agt Mash 13% 0% - 100%

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