Crisp Brown Ale

  • Toasted, nutty and full
  • ABV 4.7%
  • IBU 26
  • OG 1044 SG

This Brown Ale recipe is a caramel forward, malt driven dark ale without the roasted character of a porter. Crystal, Brown and Chocolate Malts give a lovely blend of toffee, nutty and biscuit flavours with a dark-reddish brown colour.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1044 SG

FINAL GRAVITY:

1008 SG

IBUs:

26

COLOUR (EBC/SRM):

28 / 14

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

65°C / 149°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

23°C / 73°F

MASH LIQUOR VOL (LITRES):

770

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

MARIS OTTER®

240

85

CRYSTAL 150

9

3

BROWN

19

6

CHOCOLATE

6

2

WHEAT

11

4

YEAST

WINDSOR ALE 

HOPS(g)Contribution%Alpha Acid%Addition

FIRST GOLD

908

30

7

Start of boil

PILGRIM

605

30

10.5

Middle

GOLDINGS

706

20

6

Flame out

PHOENIX

404

20

10.5

Flame out

HOPS

FIRST GOLD

(g)

908

Contribution%

30

Alpha Acid%

7

Addition

Start of boil

PILGRIM

(g)

605

Contribution%

30

Alpha Acid%

10.5

Addition

Middle

GOLDINGS

(g)

706

Contribution%

20

Alpha Acid%

6

Addition

Flame out

PHOENIX

(g)

404

Contribution%

20

Alpha Acid%

10.5

Addition

Flame out

CARL'S TOP TIP

The Maris Otter® in this recipe will give a pleasant biscuit/malt backbone to this great beer style.

Malts used in this Recipe

No 19 Maris Otter®

Crisp is one of the largest buyers of Maris Otter barley and some of our farmers have been growing it since its first crop in 1965. The mother field, where all certified Maris Otter seed comes from, is located in North Norfolk, just a short tractor drive from our maltings. Praised by home and commercial brewers for its depth of flavour, it has also found homes in malt driven whiskies in both the UK, Europe and in the emerging American single malt category.

This variety, like the other heritage grains, is floor malted and is gently kilned over three days in our natural draft kiln, giving a deeper flavour than the conventionally kilned Maris Otter.

Find out more here.

Light Crystal Malt

To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers.

The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two.

Find out more here.

Chocolate Malt

Chocolate Malt, also known as Coffee Malt, shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.

Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.

Find out more here.

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