📝 About This Recipe
Inspired by the historic brewing traditions of Northern England, this Brown Ale is a masterclass in malt complexity, offering a deep mahogany hue and a velvety mouthfeel. Expect a sophisticated symphony of toasted hazelnuts, dark caramel, and a hint of baker's chocolate, all balanced by a gentle earthy bitterness from classic Goldings hops. It is the ultimate comfort beverage—robust enough for a chilly evening yet clean enough to invite a second pint.
🥗 Ingredients
The Grain Bill (Milled)
- 9 pounds Maris Otter Pale Malt (The backbone of the beer, providing a biscuit-like base)
- 0.75 pounds Victory Malt (Adds a toasted nut aroma)
- 0.5 pounds Crystal 60L Malt (Provides caramel sweetness and color)
- 0.25 pounds Chocolate Malt (For the deep brown color and hints of cocoa)
Hops and Boil Additions
- 1.5 ounces East Kent Goldings Hops (60-minute addition for bittering)
- 0.5 ounces Fuggles Hops (15-minute addition for earthy aroma)
- 1 piece Whirlfloc Tablet (Added at 15 minutes to clarify the beer)
Yeast and Water
- 1 packet SafeAle S-04 or Wyeast 1098 (British Ale yeast strain)
- 7.5 gallons Brewing Water (Filtered water, free of chlorine)
- 4 ounces Corn Sugar (For priming and natural carbonation)
👨🍳 Instructions
-
1
Begin by sanitizing all equipment that will touch the beer after the boil, including the fermenter, airlock, and thermometer.
-
2
Heat 3.5 gallons of strike water to 163°F (73°C) in your mash tun. Slowly stir in the milled grains, ensuring there are no dry clumps (dough balls).
-
3
Maintain the mash at 152°F (67°C) for 60 minutes. This temperature is crucial for converting starches into the complex sugars that provide the ale's body.
-
4
While mashing, heat your remaining 4 gallons of 'sparge' water to 170°F (77°C).
-
5
Perform the vorlauf by draining some liquid from the bottom of the mash tun and gently pouring it back over the top until the runnings are clear of grain husks.
-
6
Slowly drain the sweet wort into your boil kettle while simultaneously rinsing the grains with the 170°F sparge water until you reach a pre-boil volume of roughly 6.5 gallons.
-
7
Bring the wort to a vigorous rolling boil. Once boiling, add the 1.5 oz of East Kent Goldings hops and set a timer for 60 minutes.
-
8
With 15 minutes remaining in the boil, add the Fuggles hops and the Whirlfloc tablet to help settle proteins.
-
9
After the 60-minute boil, immediately cool the wort to 68°F (20°C) using an immersion chiller or an ice bath. Speed is essential here to prevent off-flavors.
-
10
Transfer the cooled wort into your sanitized fermenter, splashing it vigorously to aerate the liquid, which provides necessary oxygen for the yeast.
-
11
Pitch (add) the yeast into the fermenter. Seal with an airlock and store in a dark place at a consistent 66-68°F (19-20°C).
-
12
Allow the beer to ferment for 10-14 days until the airlock activity has ceased and the yeast has settled.
-
13
Boil the corn sugar in 1 cup of water for 5 minutes to create a priming syrup. Add this to a sanitized bottling bucket and siphon the beer onto it.
-
14
Bottle the beer and cap immediately. Let the bottles sit at room temperature for 2 weeks to naturally carbonate.
-
15
Chill a bottle for 24 hours before opening to ensure the CO2 is fully absorbed. Pour into a pint glass and enjoy!
💡 Chef's Tips
Cleanliness is everything; sanitize every piece of equipment that touches the wort after the boil to avoid spoilage. If you prefer a creamier mouthfeel, replace 0.5 lbs of Maris Otter with Flaked Oats. Avoid 'squeezing' the grain bag if using the Brew-in-a-Bag method, as this can release harsh tannins. Control your fermentation temperature strictly; if it gets too hot, the beer may develop 'fusel' alcohols that taste like nail polish remover. Use a hydrometer to ensure fermentation is complete before bottling to prevent 'bottle bombs' from over-pressurization.
🍽️ Serving Suggestions
Pair with a sharp English Cheddar or a creamy Stilton cheese to complement the malt sweetness. This ale is the perfect companion to roasted meats, particularly a Sunday roast beef with Yorkshire pudding. For dessert, serve alongside a warm walnut cake or bread pudding. Enjoy in a nonic pint glass at 'cellar temperature' (approx. 50-55°F) to allow the complex aromas to fully bloom.