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.
Mangrove Jack Tyneside Brown Ale
150g Amber malt grain
150g Biscuit malt grain
15g Fuggles Hops
Safale S04 Yeast
1. Well in advance of preparing recipe, place water in closed containers in a fridge and chill
2. Place Grain in a bowl with 1 litre of hot tap water. Steep for 30 minutes.
3. Place Fuggles Hops in 250mls of boiling water for 10 minutes.
4. After steeping, pour the grain and liquid through a strainer and collect the liquid in a saucepan. Rinse the grain with approx 2lt of hot water and collect the liquid in the saucepan. Discard the grain.
5. Bring resulting liquid to the boil for 5 minutes.
6. Add Tyneside Brown Ale and Ultrabrew to the fermenter. Use liquid from the grain to rinse out tin. Add the remainder of the hot grain liquid to the fermenter and stir well.
7. Add water to make up 22 litres at 20-25 degrees Celsius and stir vigorously for 5 minutes
8. Pour Fuggles Hops liquid and infusion bag into fermenter
9. Add Safale Yeast, stir gently, seal fermenter and store in cool conditions
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.