Southern Brown

Source: Mark Stevens
Recipe added: 10/26/97
Email: mstevens@anent.com

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.

Specifics

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

Ingredients:

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

Procedure:

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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