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Northern English Brown Ale
Recipe Notes:
This brown ale recipe took third place in the Brown Ale category at the NHC 2000 finals.
Recipe Specifications
| Batch Size (Gal): |
11 |
| OG: |
1.051 |
| FG: |
NS |
| SRM: |
17 |
| IBU: |
34 |
| Boil Time imin) |
60 |
| Efficiency (%) |
75 |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Pale 2-Row |
18 lbs |
81.8% |
| Crystal 40L |
2 lbs |
9.1% |
| Flaked Barley |
1.5 lbs |
6.8% |
| Chocolate Malt |
0.5 lbs |
2.3% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| EKG (Whole) |
3 |
4.75 |
60 |
| EKG (Whole) |
2 |
4.75 |
10 |
| EKG (Whole) |
2 |
4.75 |
5 |
Additional Ingredients
1 tsp Irish Moss in boil (15 min)
Yeast
London Ale yeast (Wyeast 1028), starter (2 needed)
Process Details
I mashed the grains in 7 gallons 168°F water for 1 hour, target temp 154°F. Mash out to 167°F and sparge, collecting the first 7 gallons into one boiling vessel, and the second 7 gallons into a second vessel. Special Instructions: Boil each vessel separately, using the following hop schedules: 1. (1st wort) Add 2 oz EKG hops for 60 min. Add 1 oz EKG for 10 minutes and 1 oz EKG for 5 minutes. 2. (2nd wort) Add 1 oz EKG hops at 60, 10, and 5 minutes remaining. Rack to separate fermenters, aerating well.
Fermentation Details
Pitch one yeast starter in each and ferment separately at 64 - 68°F. After primary fermentation has nearly completed, rack to secondary, combining half of each primary together into one secondary. Maintain at 64 - 68°F for another week to 10 days, then begin chilling, taking it down to about 50ºF (or further) to help clarify it further.
Brewers Notes
Keg and carbonate to about 2.1 volumes CO2
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