“Indulge in the rich flavors of our Northern Brown Ale recipe. This beer, stronger and paler than its southern counterpart, showcases a delightful nutty and chocolaty character with a pleasantly hoppy finish. Follow our step-by-step instructions to craft this delicious brew and savor the taste of a well-crafted Northern Brown Ale.”
Northern Brown Ale
- 1 Brew kettle
- 1 Fermenter (e.g., glass carboy or plastic fermenting vessel)
- 1 Airlock and bung
- 1 Brewing thermometer
- 1 Mash tun or large pot for mashing
- 1 Heat source (e.g., stove or burner)
- 1 Brewing spoon or paddle
- 1 Strainer or mesh bag for sparging
- 1 Hydrometer or refractometer for measuring specific gravity
- 1 Brewing pump (optional)
- 1 Wort chiller or ice bath for cooling the wort
- 1 Racking cane or auto-siphon
- 1 Tubing for siphoning
- 1 Sanitizing solution or cleaner
- 1 Fermentation temperature control
For the Mash – Liquor 13 Litres (23 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F
- 10.9 oz Pale malt Quantity 4.8kg
- 9 oz Medium crystal malt Quantity 250g
- 3½ oz Chocolate malt Quantity 100g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins
- ½ oz (Hops) Admiral 14.5% When to add – At start of boil (IBU 25.7)
- ½ oz (Hops) Challenger 7% When to add – At turn off (IBU 0.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 20°C (68°F) – Conditioning 5 weeks at 12°C (54°F)
- 1 Wyeast 1098 British Ale
- In a large pot, heat 13 liters (23 pints) of water to a temperature of 65°C (149°F).
- Add the following ingredients to the pot:
- 4.8 kg (10.9 oz) of Pale malt
- 250g (9 oz) of Medium crystal malt
- 100g (3½ oz) of Chocolate malt
- Stir the mixture thoroughly to ensure the grains are well mixed.
- Let the mash steep for 1 hour at a consistent temperature of 65°C (149°F).
- After the mash, transfer the liquid (wort) to a larger pot with a capacity of 27 liters (47½ pints).
- Bring the wort to a boil and maintain it for 1 hour and 10 minutes.
- At the start of the boil, add ½ oz of Admiral hops with a 14.5% alpha acid content. This will contribute to the beer's bitterness (IBU: 25.7).
- During the last 15 minutes of the boil, add 1 tsp of Protofloc. This is a clarifying agent that helps remove impurities.
- At the end of the boil, add ½ oz of Challenger hops with a 7% alpha acid content. This will add aroma to the beer.
- Cool down the boiled wort to a temperature of 20°C (68°F).
- Transfer the cooled wort to a sanitized fermenter.
- Add Wyeast 1098 British Ale yeast to the fermenter according to the manufacturer's instructions.
- Seal the fermenter with an airlock to allow carbon dioxide to escape while preventing contaminants from entering.
- Place the fermenter in a location with a stable temperature of 20°C (68°F) and let it ferment for approximately 28 days.
- After fermentation, transfer the beer to another sanitized container for conditioning.
- Condition the beer for 5 weeks at a temperature of 12°C (54°F) to allow it to mature and develop its flavors.
- Once the conditioning period is complete, the Northern Brown Ale is ready to be packaged.
- You can choose to bottle the beer using sanitized bottles and caps or keg it for serving.
- Store the bottled or kegged beer in a cool place to maintain its quality.
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||6 Weeks||5.1%||25.7 IBU||27.2 EBC|
The Northern Brown Ale offers a unique flavor profile with its nutty and chocolaty character complemented by a moderate hoppy finish. It’s a beer that stands out from the crowd.
Stronger and Paler:
Unlike its southern counterpart, this ale is stronger and paler, providing a refreshing change for beer enthusiasts who appreciate a bolder and lighter brew.
Crafted with Care:
The recipe has been carefully crafted by Dan Smullen, ensuring a well-balanced and delicious result. Follow the step-by-step instructions to create your own batch of this exceptional Northern Brown Ale.
Ale Enthusiast’s Delight:
For those who enjoy the complexities and depth of flavors in ales, this recipe is a must-try. It showcases the best qualities of a Northern Brown Ale, making it a satisfying choice for beer connoisseurs.
FAQ on Making this Northern Brown Ale Recipe
What is the mash time and temperature for the Northern Brown Ale?
The mash time for the Northern Brown Ale is 1 hour, with a mash temperature of 65°C (149°F).
What are the ingredients used in the mash for this recipe?
The ingredients used in the mash include Pale malt, Medium crystal malt, and Chocolate malt.
What hops are added during the boil, and when should they be added?
Admiral hops (14.5% alpha acid) are added at the start of the boil, while Challenger hops (7% alpha acid) are added at turn off.
What is the recommended fermentation temperature for the Northern Brown Ale?
The recommended fermentation temperature for the Northern Brown Ale is 20°C (68°F).
How long does the fermentation process take for this recipe?
The fermentation process typically takes approximately 28 days for the Northern Brown Ale.
What type of yeast is used in this Northern Brown Ale recipe?
The recipe calls for Wyeast 1098 British Ale yeast.
How long should the beer be conditioned after fermentation?
It is recommended to condition the beer for 5 weeks at a temperature of 12°C (54°F) after fermentation.
What is the estimated ABV (alcohol by volume) for this beer?
The estimated ABV for the Northern Brown Ale is approximately 5.1%.
What is the bitterness rating (IBU) of the Northern Brown Ale?
The bitterness rating (IBU) of the Northern Brown Ale is 25.7 IBU.