Classic English Brown Ale
This English Brown Ale boasts a rich, malty flavor enhanced with notes of caramel and chocolate. It’s the perfect drink to enjoy by the fireplace, offering depth and satisfaction in every sip. Brew this comforting ale to warm your soul on chilly nights or to share with friends during festive gatherings.
ingredients
- 9.5 lbs Maris Otter Pale Malt
- 1.0 lb Munich Malt
- 0.5 lb Crystal Malt (60L)
- 0.5 lb Chocolate Malt
- 0.5 lb Caramel Malt (40L)
- 1.0 oz East Kent Goldings Hops (bittering)
- 0.5 oz Fuggle Hops (aroma)
- 1 packet English Ale Yeast (such as Wyeast 1098)
- 1.0 cup priming sugar (for bottling)
- 6.0 gallons of clean water
steps
- 1.
Start by heating 3.5 gallons of water to around 165°F (74°C) for mashing.
- 2.
Add the crushed grains to the water, maintaining a mash temperature of 152°F (67°C) for 60 minutes.
- 3.
Sparge with an additional 3.5 gallons of water heated to 170°F (77°C) to collect about 6.5 gallons of wort.
- 4.
Bring the wort to a rolling boil, then add the East Kent Goldings hops and boil for 60 minutes.
- 5.
After 45 minutes, add the Fuggle hops to the boil for aroma.
- 6.
Cool the wort quickly using a wort chiller or ice bath.
- 7.
Transfer to a sanitized fermenter and pitch the yeast.
- 8.
Seal the fermenter and let it sit at around 65-70°F (18-21°C) for 1-2 weeks until fermentation is complete.
- 9.
Once fermentation is done, prepare the priming sugar by dissolving it in a small amount of water and boiling briefly.
- 10.
Add this sugar solution to the beer, then bottle and cap the ale, allowing it to carbonate for an additional 2 weeks.
- 11.
Chill, pour into your favorite glass, and enjoy your homemade brown ale!
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