English brown ales range from deep copper to
brown in color. They have a medium body and a dry to sweet
maltiness with very little hop flavor or aroma. Roast malt tones
may sometimes contribute to the flavor and aroma profile.
Fruity-ester flavors are appropriate. Diacetyl should be very
low, if evident. Chill haze is allowable at cold temperatures.
1/4 pound crystal malt
2 ounces chocolate malt
1/2 pound toasted malt
6 pounds amber malt extract
2 ounces East Kent Goldings hops
1 pound dark brown sugar or molasses
1 teaspoon Irish moss
Wyeast 1098 British ale yeast
1 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract, the dark brown sugar or molasses and 1-1/2
ounces of the hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Irish moss.
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it, add
the rest of the hops and drop the temperature of the wort as
quickly as possible to 77º F.
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at 68º-72º F for a week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.