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

(g)

908

Contribution%

Alpha Acid%

Addition

Start of boil

(g)

605

Contribution%

Alpha Acid%

10.5

Addition

Middle

(g)

706

Contribution%

Alpha Acid%

Addition

Flame out

(g)

404

Contribution%

Alpha Acid%

10.5

Addition

Flame out

Mike'S TOP TIP

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

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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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