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Nick’s Northern English Brown Ale - British Brown Ale - 2012 National Homebrew Competition Winner
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INGREDIENTS
For 6 Gallons (22.71 L)
10.0 lb (4.54 kg) Maris Otter pale ale malt
3.0 lb (1.36 kg) Vienna malt
12.0 oz (340 g) Special Roast malt
8.0 oz (227 g) Victory malt
8.0 oz (227 g) brown malt
8.0 oz (227 g) 77° L Crystal malt
6.0 oz (170 G) pale chocolate malt
1.5 oz (42 g) E.K. Goldings hops, 4.7 a.a (60 min)
0.25 oz (7g) E.K. Goldings hops, 4.7 a.a (5 min)
0.25 oz (7g) Styrian Goldings hops, 4.3 a.a. (5 min)
2 g gypsum
4 g calcium chloride
2 g Epsom salts
0.5 tsp Wyeast nutrient (10 min)
1 Whirlfloc tablet (10 min)
Wyeast 1469-PC West Yorkshire Ale (1800ml starter on stir plate
SPECIFICATIONS
Original Gravity: 1.051
Final Gravity: 1.013
ABV: 4.99%
IBU: 27
SRM: 18.2
DIRECTIONS
Mash in at 152° F (67° C) and hold for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Ferment in primary for two weeks. Start at 60° F (16° C) and let ramp slowly to 68° F (20° C) over 10 days. Crash cool for three days after primary fermentation.
Primary fermentation for 2 weeks at 60-68° F (16-20° C).
Forced CO2 to carbonate (2.4 vol).
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