Article

Brown Ale

Brown ale originated in London and probably evolved from porter at a time when consumers demanded a less hoppy brew at a more affordable price.

Today many view brown ale as the bottled version of mild, the low-alcohol draft beer still popular in the midlands of England. Southern brown ale, while darker and sweeter than its northern cousin in Newcastle, is also less hoppy and alcoholic. Few commercial examples of the southern style are available in the United States. Alas, we are forced to reproduce this beer in our own homes.

The beer should be refreshing as well as fruity and malty. The hop level falls somewhere around 20 IBUs and contributes little aromatic character. Hops with harsh flavors, as many with high alpha varieties have, do not lend themselves to the mellow flavor of brown ale. Whenever possible use traditional British-style hops such as Fuggle, Goldings, or Willamette.

The original gravity varies but may be as low as 1.031 and as high as 1.035. The extract is primarily from pale ale malt and sugar. Molasses may contribute a rum-like character to the beer. For extra color and flavor a modest amount of crystal malt may be used along with a lesser amount of roasted specialty malts. Many commercial brewers add caramel to darken this brew, although there is no reason for homebrewers to do so.

The yeast used should not be over-attenuative (drying) and should have a fruity profile. A low amount of diacetyl is acceptable and will lend a butterscotch note to the beer. Add 14 grams of dried British ale yeast or yeast cultured from a Wyeast or other brand of liquid packet. Try 1968 New London yeast or 1318 London III ale yeast from Wyeast, because they will produce a sweeter beer. The beer can be fermented at temperatures from 60° to 72° F.

The best examples of northern brown ale available for the North American homebrewer are Newcastle Brown Ale and Samuel Smith’s Nut Brown Ale. The northern style tends toward a fruity maltiness, slight diacetyl, medium carbonation, and little hop character. Because of its higher alcohol, it may go by the name of strong brown in Britain.

Newcastle is traditionally a blue-collar beer meant to refresh after a hard day’s work. Again, use pale ale malt to make up the bulk of the grist along with a modest amount of crystal and less roasted malt than in the southern style. Although the beer is called nut brown, the color is closer to ruby red. Use a more attenuative yeast than in the southern brew and cut the mash temperature down a notch to give the beer a drier finish. Most British-style dried ale yeast should work well. If liquid strains are used, try 1275 Thames Valley or 1098 British ale yeast from Wyeast. Shoot for a gravity between 1.047 and 1.050.

Dark Streets of London Brown Ale
(5 gallons, all-grain)
OG = 1.035
FG = 1.010 to 1.014

A high mash temperature and a less attenuative yeast make this dark and drinkable brew sweeter than its northern counterpart. Use an extra pound of pale malt if you do not have a high extraction rate.

Ingredients:

• 5 lbs. pale ale malt
• 8 oz. British crystal malt, 40° to 60° Lovibond
• 8 oz. chocolate malt
• 8 oz. dark molasses
• 6 oz. Northern Brewer hops (7% alpha acid), for 60 min.
• 0.5 oz. Kent Goldings hops (5% alpha acid), for 30 min.
• 1/2 tsp. Irish moss
• 3/4 cup corn sugar for priming

Step by Step:

In an infusion mash tun, mash grains into 2 gals. of hot water, reaching a mash temperature of 153° to 155° F. Hold at this temperature for one hour. Sparge with 5 gals. at 168° F. Boil for 30 minutes and then add Northern Brewer hops. Boil 30 minutes more and add Kent Goldings hops. Boil 15 minutes more and add Irish moss. Boil 15 minutes. Total boil is 90 minutes. Cool and aerate wort. Pitch yeast at 75° to 60° F. Ferment at 60° to 72° F. After fermentation and aging, prime the beer with corn sugar or force carbonate in a keg.

 

Dark Streets of London Brown Ale
(5 gallons, extract)
OG = 1.035
FG = 1.010 to 1.113 

Ingredients:

• 4 lbs. pale malt extract syrup
• 8 oz. British crystal malt, 40° to 60° Lovibond
• 8 oz. chocolate malt
• 8 oz. dark molasses
• 0.6 oz. Northern Brewer hops (7% alpha acid), for 60 min.
• 0.5 oz. Kent Goldings hops (5% alpha acid), for 30 min.
• 1/2 tsp. Irish moss for 15 min.
• 3/4 cup sugar for priming

Step by Step:

Prior to the boil, steep crushed grains in a nylon mesh bag in 2 gals. of  water at 160° F for 30 minutes. Some agitation will help extract the flavors from these grains. Remove the bag and squeeze out liquid. Add 3.5 gals. of water to bring the total volume to 5.5 gals.

Dissolve the malt syrup and the dark molasses in the water. Bring the mixture to a boil. Add Northern Brewer hops. After 30 minutes add the Kent Goldings hops. Boil 15 minutes more and add Irish moss. Boil an additional 15 minutes. When the wort has boiled for 60 minutes, shut off the heat and cool the wort. Aerate wort and add yeast at 75° to 60° F. Ferment at 60° to 72° F. Bottle with priming sugar.

 

Geordie’s Tipple Brown Ale
(5 gallons, all-grain)
OG = 1.048
FG = 1.010 to 1.014

The northern version while higher in alcohol has a dry, refreshing finish. For less efficient systems add an extra pound of pale malt.

Ingredients:
• 6.5 lbs. pale ale malt
• 8 oz. British crystal malt, 40° to 60° Lovibond
• 4 oz. chocolate malt
• 1 lb. brown sugar
• 0.6 oz. Northern Brewer hops (7% alpha acid), for 60 min.
• 1.2 oz. Kent Goldings (5% alpha acid), 0.7 oz. for 30 min., 0.5 oz. for 15 min.
• 1/2 tsp. Irish moss
• 3/4 cup sugar for priming

Step by Step:

Follow Dark Streets Brown Ale directions with the following changes. Use 2.5 gals. mash water and aim for a conversion temperature between 150° and 152° F. Add hops at 15 minutes prior to the end of the boil as well as additions at 60 and 30 minutes.

 

Geordie’s Tipple Brown Ale
(5 gallons, extract)
OG = 1.048
FG = 1.010 to 1.013

Ingredients:

• 5 lbs. pale malt extract syrup
• 8 oz. British crystal malt, 40° to 60° Lovibond
• 4 oz. chocolate malt
• 1 lb. brown sugar
• 0.6 oz. Northern Brewer hops (7% alpha acid), for 60 min.
• 1.2 oz. Kent Goldings (5% alpha acid), 0.7 oz. for 30 min., 0.5 oz. for 15 min.
• 1/2 tsp. Irish moss
• 3/4 cup sugar for priming

Step by Step:

Prior to boil, steep crushed grains in nylon mesh bag in 2 gals. of water at 160° F for 30 minutes. Some agitation will help extract flavors from these grains. Remove the bag and squeeze out liquid. Add 3.5 gals. to bring total volume to 5.5 gals. Dissolve the malt syrup and the brown sugar in the water. Bring  mixture to a boil. When the boil starts, add Northern Brewer hops. After 30 minutes add 0.7 oz. Kent Goldings. Boil 15 more minutes and add remaining hops and Irish moss. Boil 15 more minutes. When wort has boiled for 60 minutes, shut off heat and cool wort. Aerate wort and pitch yeast at 75° to 60° F. Ferment at 60° to 72° F. Use sugar for bottling.

Issue: July 1997