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 | 9430 | |
Aberdeen Brown Ale (Newcastle clone) |
5 gal | 4.47% | 28.09 | 1.049 | 1.015 | BIAB | 4064 | |
Sweet CailĂn Hazelnut Brown Ale |
5 gal | 4.75% | 35.63 | 1.050 | 1.014 | Partial Mash | 3626 | |
Hop Gobbler |
25 L | 4.6% | 0 | 1.051 | 1.016 | extract | 3592 | |
Nut Brown Ale (Strong Newcastle) |
5 gal | 6.01% | 28.05 | 1.061 | 1.017 | Partial Mash | 3256 | |
Kjeller 5 Engelsk Nutty Brown Ale 25l |
25 L | 5.05% | 23.82 | 1.050 | 1.012 | BIAB | 3227 | |
Pecan Nut Brown |
5.369 gal | 6.24% | 40.74 | 1.064 | 1.017 | Partial Mash | 3173 | |
Episode 003 - Cumberland Blues Ale |
5.1 gal | 5.01% | 26.3 | 1.052 | 1.014 | extract | 2974 | |
Hobgoblin |
19 L | 5.2% | 20.31 | 1.052 | 1.013 | All Grain | 2765 | |
Fournier Brown Ale |
3 gal | 4.24% | 15.94 | 1.041 | 1.009 | extract | 2329 |
Newest Northern English Brown (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Beltane Brown |
5.5 gal | 5.07% | 33.41 | 1.052 | 1.013 | All Grain | 24 | |
Brit Invasion |
17 gal | 5.4% | 28.41 | 1.055 | 1.014 | All Grain | 30 | |
Brown Ale |
26 L | 5.63% | 34.43 | 1.052 | 1.010 | All Grain | 44 | |
G1-MB |
450 L | 5.1% | 21.81 | 1.051 | 1.012 | All Grain | 119 | |
Crashgrams Brown Ale |
5.5 gal | 4.61% | 36.14 | 1.051 | 1.016 | BIAB | 41 | |
West Ewell Brown Ale |
22.2 L | 5.71% | 29.54 | 1.050 | 1.007 | All Grain | 146 | |
Northern English Brown Ale |
5 gal | 4.25% | 29.57 | 1.046 | 1.013 | extract | 64 | |
Brian's Brown |
2.75 gal | 5.51% | 22.4 | 1.059 | 1.017 | BIAB | 93 | |
Northern English Brown Ale |
6 gal | 5.7% | 36.83 | 1.056 | 1.012 | extract | 127 | |
Raspberry Brown Ale |
3.25 gal | 4.87% | 22.21 | 1.050 | 1.013 | All Grain | 115 |
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 | 107 | 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 | 199 | 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 | 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% |
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% | 12.2°C | 25°C |
Fermentis - Safale - American Ale Yeast US-05 | 50 | Fermentis / Safale | Ales | Low | Medium | 81% | 12.2°C | 25°C |
Danstar - Nottingham Ale Yeast | 43 | Danstar | Ale | Med-High | High | 77% | 13.9°C | 21.1°C |
White Labs - English Ale Yeast WLP002 | 27 | White Labs | Ale | Medium | Very High | 66.5% | 18.3°C | 20°C |
Wyeast - London Ale 1028 | 22 | Wyeast | Ale | 0.1 | Med-Low | 75% | 15.6°C | 22.2°C |
Wyeast - British Ale 1098 | 19 | Wyeast | Ale | 0.1 | Med-High | 74% | 17.8°C | 22.2°C |
White Labs - British Ale Yeast WLP005 | 16 | White Labs | Ale | Medium | High | 70.5% | 18.3°C | 21.1°C |
White Labs - Dry English Ale Yeast WLP007 | 16 | White Labs | Ale | Med-High | Med-High | 75% | 18.3°C | 21.1°C |
Wyeast - West Yorkshire 1469 | 13 | Wyeast | Ale | 0.09 | High | 69% | 17.8°C | 22.2°C |
White Labs - London Ale Yeast WLP013 | 11 | White Labs | Ale | Medium | Medium | 71% | 18.9°C | 21.7°C |
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 | 48 | Water Agt | Mash | 16% | 0% - 98% |
Whirlfloc | 37 | Fining | Boil | 69% | 0% - 100% |
Calcium Chloride (dihydrate) | 23 | 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 | 10 | Water Agt | Mash | 63% | 10% - 100% |
Table Salt | 7 | Water Agt | Mash | 13% | 0% - 100% |