Northern English Brown Ale
BJCP 2008 – 11C

Statistics

Fermentables

Amount Fermentable %
26.00 pounds British Maris Otter Pale Malt 63.4%
6.75 pounds German Light Munich Malt 16.5%
2.25 pounds British Brown Malt 5.5%
1.00 pounds Crystal Malt 60L 2.4%
1.50 pounds Flaked Oats 3.7%
0.50 pounds British Pale Chocolate Thomas Fawcett and Sons 1.2%
0.50 pounds Belgian Special B Malt 1.2%
2.50 pounds Brown Sugar, Dark 6.1%
41.00 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
1.25 ouncesWilliamette90 minutesBoilPellets4.5%
1.75 ouncesMagnum60 minutesBoilPellets12.0%
2.00 ouncesWilliamette20 minutesBoilPellets4.5%
2.00 ouncesWilliamette0 minutesDry HopPellets4.5%
7.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Dry English AleWhite LabsWLP007Liquid

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Mash Steps

# Name Time Temp.
1Mash InInfusion60 minutes154° F

Fermentation and Aging

Primary:
14 days @ 68° F
Age:
350 days @ 65° F

General Info

Recipe assumes 75% efficiency and 78% apparent attenuation.