Nick’s Northern English Brown Ale

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Nick Ladd of Seattle, WA, member of the Homebrewers Guild of Seattle Proper, won a gold medal in Category #11: English Brown Ale during the 2012 National Homebrew Competition Final Round in Seattle, WA. Ladd’s English Brown Ale was chosen as the best among 198 final round entries in the category.

To see other winning homebrew recipes from the 2012 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Nick’s Northern English Brown Ale | English Brown Ale

Ingredients

  • For 6 Gallons (22.71 L)
    • 10.0 lb (4.54 kg) Maris Otter pale ale malt
    • 3.0 lb (1.36 kg) Vienna malt
    • 12.0 oz (340 g) Special Roast malt
    • 8.0 oz (227 g) Victory malt
    • 8.0 oz (227 g) brown malt
    • 8.0 oz (227 g) 77° L Crystal malt
    • 6.0 oz (170 G) pale chocolate malt
    • 1.5 oz (42 g) E.K. Goldings hops, 4.7 a.a (60 min)
    • 0.25 oz (7g) E.K. Goldings hops, 4.7 a.a (5 min)
    • 0.25 oz (7g) Styrian Goldings hops, 4.3 a.a. (5 min)
    • 2 g gypsum
    • 4 g calcium chloride
    • 2 g Epsom salts
    • 0.5 tsp Wyeast nutrient (10 min)
    • 1 Whirlfloc tablet (10 min)
    • Wyeast 1469-PC West Yorkshire Ale (1800ml starter on stir plate

    Specifications

    • Original Gravity: 1.051
    • Final Gravity: 1.013
    • ABV: 4.99%
    • IBU: 27
    • SRM: 18.2

    Directions

    1. Mash in at 152° F (67° C) and hold for 60 minutes.  Mash out at 168° F (76° C) for 10 minutes.  Ferment in primary for two weeks.  Start at 60° F (16° C) and let ramp slowly to 68° F (20° C) over 10 days.  Crash cool for three days after primary fermentation.
    2. Primary fermentation for 2 weeks at 60-68° F (16-20° C).
    3. Forced CO2 to carbonate (2.4 vol).