Northern English Brown Ale – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
8.00 pounds British Maris Otter Pale Malt 77.9%
0.68 pounds Crystal Malt 40L 6.6%
0.68 pounds Honey Malt 6.6%
0.18 pounds British Chocolate Malt 1.7%
0.75 pounds Belgian Special B Malt 7.3%
10.28 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1/8 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.50 ounces Northern Brewer 60 min 8.2%
0.50 ounces Fuggle 30 min 4.2%
0.50 ounces Fuggle 3 min 4.2%
1.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
British Ale White Labs Liquid 35 ml.

Procedure

  • Single infusion mash
  • Batch sparge with 4 gallons of 168 degree water
  • Bring to boil
  • Add first round hops immediately (bittering)
  • Add the second round of hops at 45 minutes (flavor)
  • Add the third round of hops at 59 minutes (aroma)
  • Cool wort to 70 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
7 days @ 68° F
Age:
35 days @ 55° F

Notes

All grain version of my Old Brown Shoe - with a couple of modifications.