Northern English Brown Ale – Extract

Statistics

General Info

Ok. Here’s another attempt at a Northern English Brown Ale - this time within style guidelines. The other two, well, just weren’t up to snuff - either too dark, too bitter or simply too non-Brown Aley.

This one is definately lighter in color and less bitter than previous attempts. Intended to be true to style, its bitterness is on the low end, as is my preference, and incorporates some honey malt for sweetness.

This will be my last extract brew. I’m stepping up to all-grain with the next batch.

Comments

Color is a middle-of-the-road brown, as intended. Racked to primary and took OG reading (July 23, 2006).

Racked to secondary and took a gravity reading (July 30, 2006).

Racked to keg and began the process of aging (August 7, 2006). Beer has clarified a bit and the taste is surprisingly balanced at this early stage.

Force carbonated and took a little taster while my Oktoberfest was brewing. Not bad at all. Balanced and malty. Not too sweet. Enjoyable even at the early stages of aging (August 13, 2006).

At three weeks after secondary fermentation the beer has cleared up and is very drinkable. Very much akin to Newcastle. Subtle sweetness with a creamy head and pleasant aroma. Great draft pint (August 31, 2006).

Extract

Amount Extract % of Grist
6.00 pounds Liquid Light 72.7%
6.00 pounds Total Extract Weight 72.7% of grist

Malts and Grains

Amount Malt/Grain %
0.50 pounds Gambrinus Honey Malt 6.1%
1.50 pounds American Crystal Malt 40L 18.2%
0.25 pounds British Chocolate Malt 3%
2.25 pounds Total Grain Weight 27.3%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes

Hops

Amount Hop Time AA
0.75 ounces Northern Brewer 60 min 8.2%
1.00 ounces Fuggle 30 min 4.2%
1.75 ounces Total Hop Weight

Yeasts

Procedure

  • Steep grains in 2 gallons of 160 degree water for 30 minutes
  • Sparge with .5 gallon of 168 degree water
  • Bring to boil
  • Add extract
  • Add the Northern Brewer hops immediately (bittering)
  • Add the Fuggle hops at 30 minutes (flavor/aroma)
  • Cool wort to 70 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 70° F
Secondary:
7 days @ 70° F
Age:
14 days @ 60° F

Old Brown Shoe

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: