Northern English Brown Ale
BJCP 2008 – 11C

Statistics

Fermentables

Amount Fermentable %
16.00 pounds British Maris Otter Pale Malt 85.9%
0.88 pounds Crystal Malt 40L 4.7%
0.50 pounds American Special Roast 2.7%
0.50 pounds British Pale Chocolate Thomas Fawcett and Sons 2.7%
0.25 pounds Belgian Special B Malt 1.3%
0.25 pounds German CaraMunich Malt I 1.3%
0.25 pounds Belgian Caravienne Malt 1.3%
18.63 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
2.25 ouncesChallenger60 minutesBoilLeaf5.2%
1.25 ouncesWilliamette5 minutesAromaPellets4.5%
3.50 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
1/8 tsp.Super MossFiningBoil15 minutes
4 gramsGypsum (Calcium Sulfate)Water AgentMash90 minutes

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 "Sweet Spot" Mash, No Mash Out

Mash Steps

# Name Time Temp.
1InfusionInfusion60 minutes152° F

Fermentation and Aging

Primary:
14 days @ 68° F

General Info

It's been nearly five years since I brewed a brown ale. This one was brewed to be, essentially, a 10 gallon starter for the ImpyNut Brown club barrel brew, the second recipe of my making the Rock Hoppers have chosen to brew to age in a barrel - this time in one that once aged some pinot noire.