Kenn's Brown Ale

This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.

Awards

GBBF 2023 - Homebrew Competition

2nd – Brown Ales, Milds, Old ales etc

Statistics

• IBU 14
• ABV 2.5%
• OG 1.038
• FG 1.019
• EBC 39
• 4.5 litres into fermenter.

Ingredients

Water

• SES water @ 74-3-15-23-27
• Calcium chloride added to kettle to enhance fullness of final beer.

Malt

• Barke Munich 38.4%
• Floor malted Maris Otter 38.4%
• Bestmalz Special X 9.1%
• Simpson’s amber malt 1%
• Brown malt 1%

Hops

• Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.

Yeast

• Approx 3g Lallemand Windsor, rehydrated

Process

Mash

• Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.

pH 5.42

Boil

• Boil for an hour then at 10mins:

20g Total Sweet Xylitol (unfermentable sugar), 100g Invert no.2 sugar (or whatever colour you’ve made Pinch of protofloc Pinch of yeast nutrient

Ferment

• Dab of Brausol before pitching.

Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.

Serving

• Carbonate to 1.8vols and serve cool.