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

2nd – Brown Ales, Milds, Old ales etc, GBBF 2023

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.