Brown Ale - BeerCo - Recipe - How to Brew
Dermott Dowling
This BeerCo Brown Ale is kept nice and simple and low on the hopping and tight on the malt bill in the aim of making a well balanced easy drinking session-able brown ale more in the style of a Northern English Brown Ale.
Aroma:
- Light, sweet malt aroma with toffee, nutty and/or caramel notes
Appearance:
- Dark amber to reddish-brown color
Flavor:
- Gentle to moderate malt sweetness, with a nutty, lightly caramel character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).
Mouth feel:
- Medium-light to medium body. Medium to medium-high carbonation.
Vital Stats:
- 1.050 OG
- 1.013 FG
- 25 IBU
- 4.8% ABV
- 23 SRM
- 0.51 IBU/OG
Malt: Kg Gladfield Malt EBC
- 84% 4.20 Ale 5.5
- 5% 0.25 Medium Crystal 110
- 5% 0.30 Light Chocolate 850
- 5% 0.25 Gladiator 7.5 100% 5.00
Hops: grams Variant Time
Bittering: 30 gm Magnum 45 mins Aroma: 30 gm EK Goldings 15 mins 60 gm Yeast:
Liquid:
Dry:
- Lallemand Nottingham Ale Yeast 2 x 11g Sachets
Method:
- Mash all grains at 150 ºF (66 ºC) for 60 minutes or until full starch conversion has been accomplished.
- Sparge - once again the brewer should do normal regime at around 75 °C.
- Boil until formation of hot break is seen then add 15 grams Target and boil 45 minutes. Add Irish Moss and 30 grams East Kent Golding and boil 15 minutes.
- Yeast & Fermentation - Pitch your favourite American ale-ish type yeast and ferment around 20-22 °C. Sources: BYO.com