Northern English Brown Ale – All Grain


General Info

It's been nearly five years since I brewed a brown ale. This one was brewed to be, essentially, a 10 gallon starter for the ImpyNut Brown club barrel brew, the second recipe of my making the Rock Hoppers have chosen to brew to age in a barrel - this time in one that once aged some pinot noire.


This is a sort of kitchen sink type of brew with regard to the specialty grains. I had each grain outside of the Maris Otter in my stores. We'll see how it turns out.

Malts and Grains

Amount Malt/Grain %
16.00 pounds British Maris Otter Pale Malt 85.9%
0.88 pounds Crystal Malt 40L 4.7%
0.50 pounds American Special Roast 2.7%
0.50 pounds British Pale Chocolate 2.7%
0.25 pounds Belgian Special B Malt 1.3%
0.25 pounds German CaraMunich Malt I 1.3%
0.25 pounds Belgian Caravienne Malt 1.3%
18.63 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1/8 tsp. Super Moss 15 minutes
4 grams Gypsum (Calcium Sulfate) 90 minutes


Amount Hop Time AA
2.25 ounces Challenger 60 min 5.2%
1.25 ounces Williamette 5 min 4.5%
3.50 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Dry English Ale White Labs WLP007 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out


Well suited for many American style where balance is desired.

Mash Steps

# Name Time Temp. Description
1 Infusion 60 min. 152°F

"Sweet spot" infusion - balanced between Beta and Alpha Amalyse reactions.

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

14 days @ 68° F

Old Brown Shoe

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.2    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.7    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.054 / 13.3° P    
Mash PH:      
Boil PH:      

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