English brown ale is a flavorful, malt-focused beer with hints of nuttiness, biscuit, and caramel. It features gentle malt sweetness in an overall balanced beer.
23 Litre Batch
FOR THE MASH:
3 kg Marris Otter grain
1.5 kg Dark Munich grain
100g Melanoidin grain
100g CaraAroma grain
100g Brown Malt grain
50g Chocolate grain
To Infuse grain use 10 litres of 70°C water (strike temp). Mash Schedule:60min @ 65° C, 20min @ 72°C. Then recirculate and run-off.
FOR THE BOIL:
15g Nelson hop pellets (11.5%AA) (Boil for 60min)
1 tsp Irish moss or Whirl Floc – (boil for 15min)
30g Styrian hop pellets (5 % AA)(Boil for 2min)
Cool the wort and ferment as close as possible to 21°C Preferably with 1098 British Ale Liquid Yeast
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.