Another attempt at a Brown Ale. This particular one follows a "Southern English" style, which is maltier, more complex, and a bit more nuanced than a straight-up Mild. I had a great feeling about this one - the wort was sugary sweet even before adding the brown sugar - but then I pitched some bad yeast. It sat 24 hours before adding fresh yeast, and I'm a bit concerned (not worried) that there may be some funky off-flavors with this one. Time will tell.
UPDATE: After tasting this batch, it appears to fall more within the guidelines of a Norther English Brown. The finish is dry, the malt is delicate, and the overall character is nutty rather than caramel. There's a hint of lemon that adds to the dryness, and they are quite smooth. The alcohol, although WAY too high for the style, is quite subtle, and could prove problematic if this is treated as a session beer. I am not upset at all with this batch, but it's certainly not what I expected.
I like this style, and I would say that more research, and few more batches, are definitely required.
7.09% ABV How is this calculated?
8.00 lbs 2-row malt
2.00 lbs Crystal malt (60°)
0.50 lbs Cara-Pils
0.50 lbs Special B
1.00 lbs Dark Brown Sugar
1 oz Fuggles hop pellets (5.2%) @ 60 min
1 oz EK Golding hops pellets (5.7%) @ 15 min
2 vials expired White Labs Burton Ale (#WLP023) yeast
1 pouch Wyeast 1318 London Ale III yeast
1/2 tablet Whirfloc
Mash in 3.5 gallons water at 150° for 60 minutes.
Sparge to obtain 5 gallons.
Add brown sugar, stirring to dissolve, and bring to a boil.
Add Fuggles hops and boil for 45 minutes.
Add Goldings hops and 1/2 tablet Whirfloc. Continue boil for 15 more minutes.
Cool to 80°, then pitch 2 vials of expired yeast.
Wait 24 hours to confirm the yeast is dead, then go to the brew shop and get a fresh pouch of 1318.
Pitch fresh yeast, then ferment for 3 weeks at 70°.
Transfer to secondary and let settle an additional 3 weeks.
Bottle condition, or keg @ 36°/12psi
Back to beer main