Mark's Northern English Brown

All Grain Recipe

Submitted By: zambron (Shared)
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Brewer: Mark Zambron
Batch Size: 5.00 galStyle: Northern English Brown Ale (11C)
Boil Size: 6.43 galStyle Guide: BJCP 2008
Color: 14.5 SRMEquipment: Blichmann Equipment
Bitterness: 24.6 IBUsBoil Time: 60 min
Est OG: 1.051 (12.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Buffalo, NY Water Water 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 3
7 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4
12.00 oz Special Roast (50.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
8.00 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 7
4.00 oz Pale Chocolate (200.0 SRM) Grain 8
1.20 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
0.50 oz Goldings, East Kent [5.0%] - Steep 5 min Hops 11
1 pkgs London Ale (White Labs #WLP013) Yeast 12

Taste Notes

2nd Best of Show finish, so only change would be slight increase in body by raising mash temp a degree or two
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