449: The English Brown Ale
We've got a new recipe! An English Brown Ale.
In the 18th century, Brown Ales were lightly hopped and brewed with 100% brown malt. Today, most brown ales are brewed with 2-row base malt and are sweet in finish and a bit lower in alcohol.
This English Brown Ale is brewed with 70% English Pale Ale malt which gives a complex malty flavour including bread, honey and dried fruit notes. The Crystal Malt that crunches in the mouth contributes to the darker colour and gives the beer a full body and caramel taste.
We used Chinook hops for this ale, a beautiful dual-purpose hop that provides both bitterness and aroma. The bitterness is light to medium (30 IBU) but we tried to use enough to get the pine and spice aromas out of the Chinook by adding part of it at the end of the boil.
Fermented with an English Ale yeast that, together with the English malt, gives this Brown Ale its English character. Come try and let us know if you smell the aromas from the Chinook and taste the maltiness and caramel finish.
449 English Brown Ale
OG: 12.4 Plato
FG: 4.0 Plato
Color: 20 SRM
See you @ Faculty!
- Ingeborg Vijn