Source: Mark Stevens
Recipe added: 10/26/97
This was intended to emulate the rarely-brewed English
Southern brown style exemplified by Mann's Brown Ale,
brewed by Ushers of Trowbridge. Mann's is very low in
gravity (about 1032), and I just couldn't bring myself to
go that low ;-)
The beer has a fairly good, assertive maltiness with a
bit of caramel in it. This is a fairly malty session beer
(i.e., you can pound the puppies all day). The beer has not done particularly well for me in competitions though, although it did take a 2nd place ribbon in BURP's Brown Ale club-only competition.
In order to highlight the maltiness, I kept the hops
subdued and only in the boil so that aroma would
not interfere with the malt perception.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1038
Finishing Gravity: 1008
Time in Boil: 75 minutes
Primary Fermentation: 1 week at 60-65 F
Secondary Fermentation: 1 week at 60-65 F
- 6 pounds Belgian pale malt (DWC)
- 1/2 pound crystal malt (64 L)
- 1/4 pound chocolate malt (338 L)
- 1/2 pound Munich malt
- 3/4 ounce Kent Goldings pellets (4.5% alpha, in boil 60 minutes)
- 1 tsp. Irish moss in boil 15 minutes
- Wyeast London ale yeast
Step mash proces:
Mashed in at 140 F and immediately raised to 144 for
about 10 minutes, then raised to 156 for about 20+ minutes. Mashed out at 170 for 5-10 minutes. l
Boiled 75 minutes, adding hops for last 60 minutes. No
late additions for this beer.
Force chilled to 63 F, then pitched slurry of Wyeast London ale yeast. Fermented cool.
Force carbonate or prime and bottle as usual.
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