Ardley Brown Ale

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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.

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.