How Now, Brown Ale?

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How Now, Brown Ale? By Mark Sanderson

Recipe is part of Recipe Index

BJCP 2021 Style Historical Beer: London Brown Ale

  • The kit I use (BrewHa Brew In A Conical) delivers a fairly low BH efficiency (typically 67%), so bear this in mind if using this recipe.

Awards

  • Hayesenbrau 2023 1st place
  • Reading Amateur Brewers Sour & Session 2023, British / Irish Ales 1st place (a version of this beer that was not back-sweetened with caramel syrup.

Statistics

  • IBU 18.9
  • ABV 3.4%
  • OG 1.046
  • FG 1.020
  • EBC 50.3
  • 65 litres at end of boil.
  • 62.5 litres into fermenter.

Ingredients

Water

  • Tap water (Catford, SE London)
  • Small pinch of Potassium Metabisulphate
  • Calcium 147, Magnesium 11, Sodium 36, Chloride 179, Sulfate 83, Cl/S04 2.15
  • ph 5.20 intended (came out at 5.10)

Malt

  • Warminster Floor Malted Marris Otter 55.3%
  • Simpsons Caramalt 35EBC 12.0%
  • Simpsons Caramalt 60EBC 7.5%
  • Brown Malt 525EBC 5.7%
  • Weyermann Acidulated 3.5EBC 4.5%
  • Wayermann Carafa 3 1400EBC 1.6%
  • Melanoidin Malt 70EBC 1.6%
  • Chocolate Malt 950EBC 0.8%
  • Lactose 6.2%
  • Lyle’s Golden Syrup 4.8%
  • See ‘Serving’ for caramel addition.

Hops

  • Target (whole) 9.11%AA 45 mins 12.5IBUs
  • Challenger (whole) 8.0AA 15 mins 6.4IBUs

Yeast

  • Mangrove Jack M46 Liberty Bell (3 packets for 60L batch, 510B cells called for)

Process

Brew in a Conical method where the (almost) full boil volume is mashed within the 3-in-1 vessel and then the grains are withdrawn at the end of the mash. The wort is fermented and boiled in the same vessel.

Mash

  • 1hr 15mins at 72c
  • 10 mins Mash out at 78c
  • 3L of the make-up water used to rinse the grain.

Boil

  • 60 mins

Ferment

  • Added NBS Clarity at point of pitching (for gluten reduction - family member is a coeliac)
  • 20c for 3 days
  • 22c for 2 days

Serving

  • Force-carbonated in corny keg incrementally until it felt right. Carbonation is fairly low, though.
  • Back-sweetened with 2ml per Litre of Monin Caramel Syrup.