English Brown beer is a style that I had never brewed before and once in awhile I like to make something different for a change. I settled on the Northern English Brown because it is drier than the Southern version and I prefer drier beers. A couple of weeks ago I had a tasting of Samuel Smith’s Nut Brown and wanted to re-create something similar to it.
The story behind this batch, “Browne with an E”, is because my friend’s last name is Browne. He was once stopped by a cop who made a smart ass comment because his last name ended with an E. Half the batch is for him so I thought it was appropriate.
The story behind this batch, “Browne with an E”, is because my friend’s last name is Browne. He was once stopped by a cop who made a smart ass comment because his last name ended with an E. Half the batch is for him so I thought it was appropriate.
Recipe Specifications
Batch Size (Gal): 12.00
Total Grain (Lbs): 21.38
Estimated OG: 1.050
Anticipated SRM: 15.0
Anticipated IBU: 30.0 IBU
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grains
79.5% (17 lbs) - Maris Otter
9.4% (2 lbs) - Munich II
7.0% (1.5 lbs) - Cara 60
2.3% (0.5 lbs) - Cara 120
1.8% (6 oz) - Chocolate Malt
Hops
2.50 oz Fuggle (4.9%AA) @ 60 min
1.75 oz Styrian Golding (5.4%AA) @ 20 min
0.75 oz Willamette (5.2%AA) @ 5 min
Yeasts
6gal -> WY1450 Denny's Favorite 50
6gal -> WY1098 British Ale
Mash Schedule
Sacc Rest - 60 min @ 153F
Notes
03/24/14: Made 2L starter for WY1098
04/01/14: Brew day
Fly sparge with 170F water
Collected 12 gallons
OG = 1.049
05/06/14: Kegged 1450 version. FG=1.012
Notes
03/24/14: Made 2L starter for WY1098
04/01/14: Brew day
Fly sparge with 170F water
Collected 12 gallons
OG = 1.049
05/06/14: Kegged 1450 version. FG=1.012
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