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-   -   Manchester Brown Ale - Ready in 3 weeks (http://www.homebrewtalk.com/f67/manchester-brown-ale-ready-3-weeks-259660/)

mthelm85 07-29-2011 01:58 PM

Manchester Brown Ale - Ready in 3 weeks
All of my ingredients come from Northern Brewer:


6 lbs. Marris Otter
1 lb. Simpson's Medium Crystal
1/4 lb. Simpson's Chocolate


1.5 oz. E.K. Goldings (4.75% AA) 60 mins.
.25 oz. E.K. Goldings (4.75% AA) 10 mins.

Mash at 153 for 60 minutes.

For this beer you should start your fermentation temperature around 65 and then, after the krausen has fallen off, bump it up to about 70 in increments to ensure it finishes attenuating within the 2 week time frame (shouldn't be a problem with this yeast). You may decide to ferment a little bit warmer as a faint hint of esters is acceptable in this style and the range max is 75. Personally, I like them to be almost unnoticeable in a brown ale.

After 2 weeks in primary, it should be ready to bottle and as soon as it's carbonated it should be a good, clean, crisp Northern English Brown Ale. Go Man U!

IMPORTANT: OG is based on 80% efficiency. 75% will get you an OG of about 1.041 which is still within the accepted range for this style.

AB-Brew 08-08-2011 03:33 AM

With what yeast?

mthelm85 08-08-2011 01:20 PM


Originally Posted by AB-Brew (Post 3151625)
With what yeast?

Wyeast 1335 British Ale II

annenbob 05-14-2013 03:05 AM

Do you start with 2.25 gal of strike water at 173 F, then sparge with 5 gallons at 175F ?

bellmtbbq 05-17-2013 05:36 PM

I'm going to brew this but at 70% efficiency to have a nice dark mild.

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