Northern English Brown Ale

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Michael Formisano of Thornton, CO won a gold medal in Category #11: English Brown Ale during the 2011 National Homebrew Competition Final Round in San Diego, CA. Formisano’s English Brown Ale was chosen as the best among 227 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Northern English Brown Ale | English Brown Ale

Ingredients

  • For 5 Gallons (18.93 L)
    • 8.0 lb (3.63 kg) British pale ale malt
    • 1.0 lb (0.45 kg) dextrin malt
    • 2.0 lb (0.9 kg) 75˚ L crystal malt
    • 1.0 lb (0.45 kg) Munich malt
    • 0.5 lb (227 g) brown malt
    • 0.5 lb (227 g) biscuit malt
    • 4.0 oz (113 g) Briess Special Roast malt
    • 4.0 oz (113 g) chocolate malt
    • 4.0 oz (113 g) Victory malt
    • 1.0 oz (28 g) Northern Brewer pellet hops (60 min)
    • 1.0 oz (28 g) Willamette pellet hops (30 min)
    • 1.0 oz (28 g) Fuggle pellet hops (15 min)
    • 1.0 oz (28 g) U.K. Golding pellet hops (5 min)
    • White Labs WLP002 English ale yeast

    Specifications

    • Original Gravity: 1.056
    • Final Gravity: 1.018
    • ABV: 4.99%

    Directions

    1. Mash grains at 145° F (63° C) for 30 minutes. Raise temperature to 152° F (67° C) and hold for 60 minutes. Mash out at 165° F (74° C) for 15 minutes.
    2. Primary fermentation for 2 weeks at 68° F (20° C).
    3. Secondary fermentation for 2 weeks at 38° F (3° C).
    4. Forced CO2 to carbonate (2 vol).