British Brown Ale Brothers Brown: English Brown Ale

[BEER-N-BBQ_BY_LARRY]

Recipe Type

All Grain

Yeast

British Ale 1098

Yeast Starter

750 mL

Batch Size (Gallons)

5.25

Original Gravity

1.052

Final Gravity

1.014

Boiling Time (Minutes)

75

IBU

24

Color

Brown (duh) - 24 SRM

Primary Fermentation (# of Days & Temp)

14+ @ 65-70 degrees F

Secondary Fermentation (# of Days & Temp)

NA

Tasting Notes

like a typical english brown ale

My brother, Chad, and I made a batch of English brown ale, fermented it while naturally carbonating in the Fermentasaurus conical fermenter, and racked it to a keg under pressure within a closed system. While not quite a Newcastle or a Samuel Smith Nut Brown Ale, this beer was delicious on its own merit.

Grain Bill:
Type Qty % of Bill
lb
Pale Malt: Brewers Malt, 2-row (Briess) 9.00 80.0%
Caramel Malt: Caramel Malt 60L (Briess) 1.00 8.9%
Biscuit Malt: Victory® Malt (Briess) 1.00 8.9%
Roasted Malt: Chocolate Malt (Briess) 0.25 2.2%

Hop Bill:
Species Type Alpha (%) Qty AAU Time (min)
oz
Fuggle (U.K.) Pellet 5.0 1.25 6.3 60
Fuggle (U.K.) Pellet 5.0 0.38 1.9 15
Fuggle (U.K.) Pellet 5.0 0.38 1.9 1

Yeast: Wyeast British Ale 1098

Other:
Yeast Nutrient 1 tsp
1 Whirfloc tablet

Mash Variables:
Mash Temperature: 153 deg F
Water/grist ratio: 1.375

Expected Output:
Efficiency: 75.0%
IBUs: 23.68
ABV: 5.0%
App Atten: 74%
SRM: 24.0


Download the recipe sheet in Excel format: Brothers Brown English Brown Ale

Watch the video recipe: Brothers Brown: English Brown Ale