One famous English brown is often found in American bars. This classic nutty ale of the north is a chewy, creamy, and fruity experience. A little residual sweetness is expected, so don't ferment too warm or mash too low.
Style: Northern Brown Ale
Brew Type: All Grain
For 5.5 gallons at 1.052, 13 SRM, 28 IBUs, 5.1 percent ABV
Follow the Single-Infusion Brew Process.
Ringwood Ale Yeast is a notorious diacetyl producer. If you don't want to overpower your brew with butter, give the yeast extra time in the primary to clean up.
9.00 pounds Maris Otter Pale Malt
0.50 pound Crystal 55L
2.00 ounces British Chocolate Malt
7.00 pounds Pale Liquid Malt Extract (LME)
0.50 ounce Target (11.0 percent AA) Pellet for 60 minutes 0.50 ounce East Kent Goldings (4.7 percent AA) Pellet for 20 minutes
1 tablet Whirlfloc
Wyeast 1187 Ringwood Ale / WLP005 British Ale
Saccharification Rest 153°F 60 minutes