Gordon Strong’s British Brown Ale

British Brown Ale

(5 gallons/19 L, all-grain)
OG = 1.046  FG = 1.009
IBU = 21  SRM = 18 ABV = 4.9%

Ingredients
5 lbs. (2.3 kg) Maris Otter malt
2 lbs. (907 g) Golden Promise malt
1 lb. (454 g) Torrified wheat
1 lb. (454 g) U.K. Crystal malt (65 °L)
8 oz. (227 g) U.K. Crystal malt (45 °L)
4 oz. (113 g) chocolate malt
5 AAU Goldings hops (60 min.) (1 oz./28 g at 5% alpha acids)
2.5 AAU Goldings hops (10 min.) (0.5 oz/14 g at 5% alpha acids)
0.5 oz. (14 g) Goldings hops (0 min.)
Wyeast 1318 (London Ale III), Omega Yeast Labs OYL-011 (British Ale V), or LalBrew Verdant IPA yeast
3⁄4 cup corn sugar (for priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the pale malts at 151 °F (66 °C) and hold for 60 minutes. Add the crystal and chocolate malts, stir, begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 75 minutes, adding hops at the times indicated in the recipe.

Chill the wort to 68 °F (20 °C), pitch the yeast, and allow to ferment until complete. 

Rack the beer, prime and bottle (or cask) condition, or keg and force carbonate.

British Brown Ale

(5 gallons/19 L, extract with grains)
OG = 1.046  FG = 1.009
IBU = 21  SRM = 18  ABV = 4.9%

Ingredients
5 lbs. (2.3 kg) Pale liquid malt extract
4 oz. (113 g) Carapils® malt
1 lb. (454 g) U.K. Crystal malt (65 °L)
8 oz. (227 g) U.K. Crystal malt (45 °L)
4 oz. (113 g) chocolate malt
5 AAU Goldings hops (60 min.) (1 oz./28 g at 5% alpha acids)
2.5 AAU Goldings hops (10 min.) (0.5 oz/14 g at 5% alpha acids)
0.5 oz. (14 g) Goldings hops (0 min.)
Wyeast 1318 (London Ale III), Omega Yeast Labs OYL-011 (British Ale V), or LalBrew Verdant IPA yeast
3⁄4 cup corn sugar (for priming)

Steep the grains for 30 minutes. Remove and rinse. Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated.

Chill the wort to 68 °F (20 °C), pitch the yeast, and allow to ferment until complete. 

Rack the beer, prime and bottle (or cask) condition, or keg and force carbonate.