Northern English Brown Ale – Extract


General Info

This was my first attempt at a homebrew in about two years. So, I thought I would go with a nice, easy to drink Northern English Style Brown Ale. All in all, this was a very good brew.

Athough initially a bit less malty and more bitter than I would have liked, as it aged the flavor mellowed a bit and developed a fruity character. This is a recipe that I plan to tweak a bit and brew again and again (after more tweaking, of course).

All in all, a very enjoyable beer with mild hops and great head retention.

February 5, 2005: The keg was emptied in just under a I drinking too much beer??


Fermented in primary for 7 days.

Racked to keg after primary fermentation (because, truthfuly, I was impatient to get something into a keg) and force carbonated at 20 psi in refrigerator for 24 hours, occasionally agitating the keg to distribute the CO2. After force carbonation, brought down psi to around 10 for dispensing.

Initially, the beer was a more bitter than I care for, but as it aged (about 2 weeks – which should complete the secondary fermentation), it began to mellow a bit and the flavor started to develop more characteristics of a English brown.

At three weeks the beer was yet more mellow and clarity had been achieved. I’ll tweak the recipe to have more a more malty, nutty character the next time. I think I’ll increase the Crystal malt and possibly go with only Fuggles for bittering.


Amount Extract % of Grist
6.00 pounds Amber Liquid 76.4%
6.00 pounds Total Extract Weight 76.4% of grist

Malts and Grains

Amount Malt/Grain %
1.50 pounds American Crystal Malt 120L 19.1%
0.25 pounds American Chocolate Malt 3.2%
0.10 pounds American Roasted Barley 1.3%
1.85 pounds Total Grain Weight 23.6%


Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes


Amount Hop Time AA
2.00 ounces Kent Golding 60 min 6.2%
1.00 ounces Fuggle 60 min 4.2%
1.00 ounces Cascade 3 min 5.1%
4.00 ounces Total Hop Weight



  • Add gypsum to water.
  • Steep grains at 160 degrees for 30 minutes.
  • Remove grain bag.
  • Add extract.
  • Bring to boil.
    • Boil for a total of 60 minutes.
    • Add Kent Golding hops immediately.
    • Add Fuggle hops immediately.
    • Finish with Cascade hops the last 3 minutes of boil.
  • Rack wort to primary.
  • Pitch yeast when wort cools to 75 degrees F.

Fermentation and Aging

7 days @ 75° F
14-21 days @ 75° F
14 days @ 75° F

Old Brown Shoe

Date Brewed:  

Brew Day Data

  Target Actual Notes
Boil Time: 60    
OG: 1.050 / 12.4° P    
Mash PH:      
Boil PH:      

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