Brit-ish Brown Ale

Are you a fan of all things British? Enjoying a spot of tea in the afternoon, jaunting about in your Mini Cooper, or even playing football primarily with your feet? If that’s the case, this beer might be for you. This British inspired brown ale will give you the full-body, malty sweetness, and drying finish you’re looking for. The significant inclusion of Pale Ale Malt brings a pleasant dose of malty-biscuit character while Caramel 20 and 80 bring a sweet toffee character you’ll fancy. Black Prinz malt brings a subtle roast character that ties all the flavors together without the bitterness or astringency typical of dark roasted malt.  A light hopping regimen brings just enough of the hop flavor to balance, but not overpower the malty character. After all the work, reward yourself with some hard-earned ale and have a cheeky good time!

NAME:  British Brown Ale

OG: 1.050

FG: 1.013

ABV: 4.8%

IBU: 24

COLOR(SRM): 22

DESCRIPTION:  WLP013 London Ale Yeast brings additional complexity to this malt-focused brew.    Recipe for 5 US gallons (19L)

QUANTITY/INGREDIENTS/COMMENT:

5.0 lbs/Briess Brewers Malt/Mash Grain

3.5 lbs/Briess Pale Ale Malt/Mash Grain

0.5 lbs/Briess Caramel 80L Malt/Mash Grain

0.5 lbs/Briess Caramel 20L Malt/Mash Grain

2.0 oz/Briess Black Prinz® Malt/Mash Grain

1.25 oz/Willamette Hops (5.1% AAU)/60 min boil

0.25 oz/Willamette Hops (5.1% AAU)/10 min boil

1 pack/ WLP013 London Ale Yeast (plus 1/4 pack for bottle conditioning)/Fermenter

BREWING PROCEDURE:

  1. Mash crushed grains in 3.5 gallons of water at 153-155°F for 60 minutes
  2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
  3. Bring to boil
  4. Add 1.25 oz Willamette Hops
  5. Boil 50 minutes
  6. Add 0.25 oz Willamette hops
  7. Boil for 10 minutes
  8. Turn heat off and cool wort to 67°F
  9. Transfer to fermenter
  10. Pitch one pack of WLP013 London Ale Yeast

PRIMARY FERMENTATION:  1-2 weeks at 66-68°F

SECONDARY FERMENTATION:  2 weeks at 34-38°F

FERMENTATION NOTES:  Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP013 London Ale Yeast for 2-3 weeks 2 Accent 5;\l

About Jordon Geurts

Jordon GeurtsPrior to Briess, Jordon worked with the USDA in its Cereal Crops Research Unit as a Lab Technician in the Barley Malt Quality Lab in Madison, WI. In his role at the USDA he specialized in small batch and pilot malting. In his current role at Briess, he provides technical support services for quality assurance, quality control, and R&D projects.

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