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Homebrewers Association
Homebrew Recipes

Ardley Brown Ale

In 2012, the American Homebrewers Association and the UK’s Craft Brewing Alliance were brainstorming ways the two beer-focused organizations could collaborate. The timing happened to coincide with Big Brew day, and the gears began turning.

The result was a brown ale-themed Big Brew in 2012, with the recipes connecting the classic Northern English style with the hop-forward, Americanized version. The recipe for Bucksnort Brown, the American brown ale brewed for Big Brew 2012, can be accessed via the AHA’s Homebrewopedia.

Matthew Hicks, vice chair of the Craft Brewing Alliance, offered his recipe for a Northern English brown he dubbed Ardley Brown Ale. The combination of five specialty malts with the Maris Otter base makes for a malt-forward brown ale, with a touch of hop aroma and bitterness.

Ardley Brown Ale | Northern English Brown

Ingredients

  • For 5.25 gallons (19.8 L)
    • 4.75 lb (2.15 kg) | Maris Otter pale ale
    • 2.81 lb (1.28 kg) | Munich I malt
    • 1.18 lb (539 g) | amber malt
    • 5.0 oz (142 g) | wheat malt
    • 2.5 oz (71 g) | chocolate malt
    • 1.5 oz (43 g) | roast barley
    • 1.0 oz (28 g) | E.K. Golding whole hops, 4.7% a.a. (60 min)
    • 0.75 oz (21 g) | Fuggles pellet hops, 5.7% a.a. (15 min)
    • 2.0 oz (57 g) | E.K. Golding pellet hops, 4.7% a.a. (knockout)
    • 1 tablet | Whirlfloc or 0.75 tsp (3 g) Irish moss (15 min)
    • 2 pckgs | Danstar Nottingham ale yeast

    Specifications

    • Original Gravity: 1.049
    • Final Gravity: 1.012
    • ABV: ~4.9%
    • IBU: 24.9
    • SRM: 16.2
    • Boil Time: 60 minutes
    • Efficiency: 75%

    Directions

    Mash grains at 150°F (65°C) for 1 hour. Sparge at 168°F (76°C).

    Bring to a boil. Add hops at specified intervals from end of boil.

    Chill to 67°F (19°C) and pitch yeast.

    Secure airlock or blow-off tube.

    Ferment at 67°F (18°C).

    Keg at 2.4 volumes CO2 or bottle carbonate with 3.7 oz (105 g) corn sugar.

    Extract Recipe

    Ingredients for 5.25 gallons (19.8 L)

    • 6.5 lb (2.95 kg) | pale malt extract syrup
    • 7.0 oz (198 g) | 80° L Cara Munich malt
    • 3.0 oz (85 g) | chocolate malt
    • 2.0 oz (57 g) | roast barley
    • 1.25 oz (35 g) | E.K. Golding whole hops, 4.7% a.a. (60 min)
    • 0.75 oz (21 g) | Fuggles pellet hops, 5.7% a.a. (15 min)
    • 2.0 oz (57 g) | E.K. Golding pellet hops, 4.7% a.a. (knockout)
    • 1 tablet | Whirlfloc or 0.75 tsp (3 g) Irish moss (15 min)
    • 2 pckgs | Danstar Nottingham ale yeast

    Directions

    Steep grains in 2.5 gallons (11.4 L) of water at 160-170°F (71-77°C) for 30 minutes. While removing the grains, rinse with 0.5 gallon of hot water, then add extract, dissolving completely.

    Bring to a boil. Add hops at the specified intervals from end of boil.

    Chill wort, remove hops and transfer to sanitized fermenter. Add 2-3 gallons (7.6-11.4 L) of pre-boiled and chilled water for a total volume of 5.25 gallons (19.8 L).

    Pitch the yeast when wort reaches 67°F (19°C).

    Secure airlock or blow-off tube.

    Ferment at 67°F (19°C).

    Keg at 2.4 volumes of CO2 or bottle carbonate with 3.7 oz (105 g) corn sugar.

     
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