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Northern English Brown - Gold Medal Winner

Gold medal winning recipe for category 11 of the 2012 National Homebrew Competition (second round)

11-C Northern English Brown Ale
Author: Nick Ladd

Size: 6.0 gal
Efficiency: 57.0%
Attenuation: 75.0%

Original Gravity: 1.051
Terminal Gravity: 1.013
Color: 18.21
Alcohol: 4.99%
Bitterness: 27.8

Ingredients:
10 lb (66.1%) Maris Otter; Crisp
3 lb (19.8%) Vienna Malt; Weyermann
12 oz (5.0%) Special Roast Malt; Briess
8 oz (3.3%) Victory® Malt; Briess
8 oz (3.3%) Crystal 77; Crisp
6 oz (2.5%) Pale Chocolate; Crisp
42 g (74.8%) East Kent Goldings (4.7%) - added during boil, boiled 60 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m
.5 tsp Wyeast Nutrient - added during boil, boiled 10 m
.25 oz (12.6%) East Kent Goldings (4.7%) - added during boil, boiled 5 m
.25 oz (12.6%) Styrian Goldings (4.3%) - added during boil, boiled 5 m
1 ea WYeast 1469-PC West Yorkshire Ale

Schedule:
00:03:00 Conversion Infusion - Liquor: 5.0 gal; Strike: 163.61 °F; Target: 152 °F
01:03:00 Conversion Rest - Rest: 60 m; Final: 152.0 °F
01:04:00 Mash Out - Water: 3.25 gal; Temperature: 196.2 °F; Target: 168 °F
01:14:00 Mash Out Rest - Rest: 10.0 m; Final: 168.0 °F
NO SPARGE

Notes
- Build 1800ml 1.040 starter on stirplate.
- Ferment primary 2 weeks.  Start at 60*F and let ramp slowly to 68*F 10 days.  Crash cool at end 3 days.

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