British Brown Ale
Toasty, nutty and easy drinking, with a soft finish. Forgiving of beginner mistakes.
Ingredients
| Ingredient | Amount |
|---|---|
| Maris Otter or similar pale malt | 3.40 kg |
| Crystal malt (60 L) | 0.30 kg |
| Brown malt | 0.20 kg |
| Chocolate malt | 0.10 kg |
| English hops (Fuggle-type), 4.5% alpha acid, 60 min | 40 g |
| English hops (Fuggle-type), 4.5% alpha acid, 10 min | 20 g |
| Yeast | English ale yeast. |
Written for 20 litres into the fermenter at 72% brewhouse efficiency. Hop weights assume the alpha acid shown, so adjust them to match your packet.
How it compares with the style
| Measure | This recipe | BJCP range |
|---|---|---|
| Original gravity | 1.045 | 1.040 to 1.052 |
| Final gravity | 1.011 | 1.008 to 1.013 |
| ABV | 4.5% | 4.2 to 5.9% |
| IBU | 26 | 20 to 30 |
| Colour (SRM) | 16.0 | 12 to 22 |
Colour is an approximation. Bitterness is from the Tinseth formula. See how these are calculated.
Method
Mash at 67 C. Ferment at 18 to 20 C.
- Mash at 67 C for 60 minutes.
- Sparge and collect roughly 25 litres.
- Boil 60 minutes, hops as listed.
- Cool to 18 C and pitch.
- Ferment at 18-20 C.
Conditioning. Two weeks in the fermenter, then package. Mellows over a few weeks.
New to the steps? Start with the brewing guide and the mashing, boiling and fermentation pages. To package, use the carbonation calculator.