| STYLE | OG | FG | ABV% | IBU | SRM |
|---|---|---|---|---|---|
| A. Mild | 1.030-38 | 1.008-13 | 2.5-4.0 | 10-20 | 10-25 |
| B. Northern English Brown Ale | 1.040-50 | 1.010-13 | 4.0-5.0 | 15-30 | 12-30 |
| C. Southern English Brown Ale | 1.040-50 | 1.011-14 | 3.5-5.0 | 15-24 | 20-35 |
| D. American Brown Ale | 1.040-60 | 1.010-17 | 4.0-6.0 | 25-60 | 15-22 |
Aroma: Slight mild malt/brown malt aroma, with some fruitiness. No hop aroma.
Appearance: Medium to dark brown or mahogany color. A few light brown examples exist. May have very little head due to low carbonation.
Flavor: Malty, though not roasty, with a lightly nutty character. Flavors may include: vinous, licorice, plum or raisin, or chocolate. Usually fairly well balanced, though some are sweetly malt-oriented.
Mouthfeel: Light to medium body. Low carbonation and relatively high residual sweetness contribute to a full mouthfeel relative to the gravity.
Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful.
History: May have evolved as one of the elements of early porters. In modern terms, the name "mild" refers to the relative lack of hop bitterness, Originally, the "mildness" may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had.
Ingredients: English mild/brown malt, or a combination of English pale and darker malts should comprise the grist. English hop varieties would be most suitable, though their character is muted.
Vital Statistics:
OG: 1.030-1.038
IBUs: 10-20
FG: 1.008-1.013
SRM: 10-25
ABV: 2.5-4.0%
Commercial Examples: Brain's Dark, Banks's Mild, Highgate Mild, Fuller's Hock, McMullin AK, Robinson's Best Mild.
Aroma: Restrained fruitiness; little to no hop aroma. May have a caramel aspect to the malt character.
Appearance: Dark golden to light brown color.
Flavor: Gentle to moderate sweetness, with a nutty character. Balance is nearly even, with hop flavor low to none. Some fruity esters should be present; low diacetyl is acceptable.
Mouthfeel: medium-light to medium body, with a dry finish.
Overall Impression: Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel.
History/Comments: English brown ales are generally split into sub-styles along geographic lines.
Ingredients: English mild ale or pale ale malt base with caramel malts. May also have scant amounts darker malts. English hop varieties are most authentic. Moderate carbonate water.
Vital Statistics:
OG: 1.040-1.050
IBUs: 15-30
FG: 1.010-1.013
SRM: 12-30
ABV: 4-5.0%
Commercial Examples: Newcastle Brown Ale, Samuel Smith Nut Brown Ale, Adnams' Nut Brown Ale.
Aroma: Malty and moderately fruity, with some mild malt, brown malt character common.
Appearance: Dark brown, almost opaque.
Flavor: Gentle, moderate sweetness. Malt dominates the balance, but hop bitterness is sufficient to prevent an overly sweet impression. Hop flavor is low to non-existent. Malt flavor will be present, but sharp or roasty flavors are inappropriate.
Mouthfeel: Low to medium body, with a caramel impression.
Overall Impression: A malt-oriented version of brown ale, with a caramel, dark fruit complexity of malt flavor.
History: English brown ales are generally split into sub-styles along geographic lines.
Comments: Increasingly rare.
Ingredients: English pale ale malt as a base with a healthy proportion of caramel malts and often some darker malts. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.
Vital Statistics:
OG: 1.040-1.050
IBUs: 15-24
FG: 1.011-1.014
SRM: 20-35
ABV: 3.5-5.0%
Commercial Examples: Mann's Brown Ale, Oregon Nut Brown Ale.
No Recipes at this timeAroma: Hop aroma, often citrusy, is mild to strong. Esters and dark malt aspects are mild to moderate.
Appearance: Dark amber to dark brown color.
Flavor: Hop bitterness and flavor dominate the malty richness that is a characteristic of brown ales. Slightly drier than English versions, with assertive hop presence (bitterness, flavor, and aroma).Although malt flavor plays a supporting role, some toasty malt character(or even restrained roastiness) should be evident.
Mouthfeel: Medium body, with a dry, resiny impression contributed by the high hop bitterness.
Overall Impression: A bigger, hoppier, dryer version of brown ale, typically including the citrus-accented hop presence that is characteristic of American varieties.
History/Comments: A strongly flavored, hoppy brown beer, originated by American home brewers.
Ingredients: Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops should be used in generous quantity. Moderate to high carbonate water would appropriately balance the dark malt acidity.
Vital Statistics:
OG: 1.040-1.060
IBUs: 25-60
FG: 1.010-1.017
SRM: 15-22
ABV: 4-6.0%
Commercial Examples: Pete's Wicked Ale, Brooklyn Brown Ale, Hart's Pacific Crest Ale, Smuttynose Old Brown Dog, Il Vicino Tenderfoot Brown, Shipyard Moose Brown.
Every time someone brews this light-bodied dark beer, they help preserve a dying style. Originally brewed in autumn as a refreshing low-alcohol restorative for harvesters, mild ale is now virtually extinct in its homeland.
5.5# UK Mild Ale
1/2# Wheat + 1/2# UK Dark Crystal
1/4# UK Chocolate
1 oz Kent Goldings (60 min)
1 oz Fuggles (20 min)
Wyeast Thames Valley #1275
This Northern English recipe has mild hop bitterness, flavor and aroma. Our ingredients for this recipe include:
3.3 lbs. of Amber Malt Extract
4 lbs. British Pale malt
1 lb. of Specialty grains
Perle Bittering hops
Fuggle Aroma hops
Muslin bag
priming sugar
yeast
Like Newcastle and Samuel Smith? Like the flavor it gets after sunlight passes through those clear bottles on long oversea voyages? Like paying top import price for 'em? Take matters into your own hands. Our Nut Brown Ale is just like those brewed in northern England, but fresher, because you make it yourself. Rich brown in color, nutty toasted flavor, and it tastes great after only a few weeks.
6 lbs. Gold Malt Syrup
1 lb. Dark Brown Sugar
1/4 lb. UK Chocolate
1/4 lb. DWC Special "B"
1/4 lb. DWC Biscuit
1/4 lb. Special Roast
1 oz. Perle (60 min)
1 oz. Fuggle (1-2 min)
Wyeast London Ale #1028
This mellow, sweet brown ale is an all-malt variation on our Nut Brown Ale extract kit.
3# UK Pale Ale
3.5# UK Mild Ale
1/2# Wheat
1/4# UK Dark Crystal
1/4# Special B
1/4# Biscuit
1 oz Fuggle (45 min)
1 oz Fuggle (30 min)
Wyeast London Ale #1028
This kit is the perfect for a first time brewer. Brown ales are noted for their consistent results. A nice blend of mild sweetness and delicate hop aftertaste. Our ingredients for this recipe include:
4 lb. Muntons Connoisseur Nut Brown Ale hopped can kit
2 lbs of Light Dried Malt Extract
1 oz. Fuggle aroma hops
priming sugar
yeast
This recipe is modeled after the real thing, which is a blend of a darker strong ale (which is no longer sold) and a lighter amber ale that is sold separately as Newcastle Amber. The flavor is slightly nutty and sweet. The off-white head is finished with a mild dry aftertaste. Our ingredients for this recipe include:
6 lbs. of Munton’s light Dried Malt extract
1 lb of British Specialty grains
1 oz Target bittering hops
1/2 oz Kent Goldings aroma hops
1 tsp. Irish moss
muslin bag
priming sugar
yeast
Bronze Medal - Minnesota Renaissance Festival 1997
Belgian Pale 8 lb.
British brown malt 0.75 lb.
Aromatic malt 0.75 lb.
Caramel (80L) 0.5 lb.
Victory 0.5 lb.
Water Treatment:
0.25 tsp. Gysum
0.5 tsp. salt
Kent goldings 0.125 oz. 60 min.
Kent goldings 0.5 oz. 45 min.
Kent goldings 0.5 oz. 30 min.
Kent goldings 0.5 oz. 15 min.
Kent goldings 0.25 oz. 5 min.
Yeast: Wyeast 1084 Irish
Mash Schedule (all grains)
Protein rest @125 degrees for 30 min.
Infusion @156 degrees for 60 min.
Mash out @175 degrees for 10 min.
Sparge @175 degrees
Brewing Time: 90 min.
Fermentation:
Primary 4 days @72 degrees in plastic
Secondary 13 days @72 degrees in glass
Other 46 days @38 degrees in keg
Carbonation: Forced
10 lb Briess pale ale
1/2 lb crystal 10
1/4 lb chocolate
1/2 lb special roast
1.5 oz Bullion
1 oz Fuggle
British Ale yeast
3/4 cup corn sugar
ala Newcastle. A favorite.
1 lb crystal 30
1/4 lb chocolate
6 lb Moravian pale
1 oz Challenger
1 oz Fuggle
Whitbread yeast
3/4 cup corn sugar
A brown ale that's been improved by our own Peter Ausenhus — this recipe took first place in the specialty beer category at the 1995 Minnesota Renaissance Festival Ale Competition. Hazelnut flavoring and toasted 2-row malt (you toast it yourself) complement the rich malt taste of this kit. Underscored with Pride of Ringwood and Fuggle hops, Hazelnut Brown will become one of your favorites.
6 lbs. Gold Malt Syrup
1 lb. Light DME
1/2 lb. UK Dark Crystal
1/2 lb. DWC Biscuit
1 lb. US 2-Row (toast yourself)
1 oz. Pride of Ringwood (60 min)
1 oz. Fuggle (10 min)
Wyeast European Ale #1338
Hazelnut Extract (added at bottling)
This Brown Ale is modeled after the a hearty style of Brown Ale brewed in Northern England. Our recipe relies on a special selection of malts to achieve its characteristic toasty flavor and a mild nut-like malt flavor. If you are just starting to brew your own beer, Brown ales are considered the most forgiving style of homebrew. Our ingredients for this recipe include:
3.3 pounds of Amber malt extract
3.3 pounds of Dark malt extract
1 pound of specialty grains
2 ounces of hops
yeast
priming sugar
muslin bag
This Brown Ale is pleasant and mild. Perfect for those who want to start brewing and appreciating darker beers. The addition of Brown sugar lends color and smooth sweet flavor. We drink this beer year round up here in Minnesota. Yah, you Betcha! Our ingredients for this recipe include:
6 pounds Amber malt extract
1 pound of Dark brown sugar
1 pound of specialty grains
2 ounces of hops
yeast
priming sugar
muslin bag
Our selection of malt gives this smooth brown ale a hint of nutty flavor, while the honey delivers a sweet finish. A great kit for brewers who are starting to appreciate darker homebrews. Our ingredients for this recipe include:
6 pounds of Amber malt extract
2 pounds of Minnesota Clover Honey
Crystal Malt
Chocolate Malt
Northern Brewer bittering hops
Williamette aroma hops
1 tsp. Gypsum
1 tsp. Irish Moss
yeast
priming sugar
muslin bag
The ultimate tribute to homebrewers. A homebrewer named Pete started his company in 1986 based on his American brown ale recipe. With tints of red, this brown ale has a mild nutty flavor. Fruity hop aroma, finishes with a slight dry aftertaste. Our ingredients for this recipe include:
4 lbs. of Alexander’s Pale malt extract
3 lbs. of Light dried malt extract
12 oz. of Specialty grains
1 oz of imported bittering hops
1/2 oz of imported aroma hops
1 tsp. Irish moss
Muslin bag
priming sugar
yeast
Gold Medal - Minnesota Renaissance Festival 1997
English crystal 0.5 lb.
US crystal 0.5 lb.
English chocolate 6 oz.
MF light extract 6.6 lb.
Light DME extract 1 lb.
Cascade 1.125 oz. 60 min.
Cascade 1.125 oz. 45 min.
Centennial 0.25 oz. 45 min.
Cascade 1 oz. 2 min.
Cascade, Brewer's Gold, Centennial 0.5 oz. dry
Yeast: Wyeast Irish Ale
Mash Schedule:
Grains steeped @150 degrees for 30 min.
Brewing Time: apparently at least 60 min.
Fermentation:
Primary 4 days @66 degrees in plastic
Secondary 14 days @65 degrees in glass
Carbonation: Primed with 1.25 cup of DME
Silver Medal - Minnesota Renaissance Festival 1997
Pale malt 5 lb.
Wheat malt 2 lb.
Aromatic malt 1 lb.
Honey malt 1 lb.
Crystal malt (150L) 0.75 lb.
Caramel Pils 0.5 lb.
Flaked barley 0.75 lb.
Roasted barley 3 oz.
Black patent malt 1 oz.
Galena (11.7 alpha) 0.25 oz. 90 min.
Fuggles (5.5 alpha) 0.25 oz. 30 min.
Fuggles (5.5 alpha) leaf hands full both leaf added at 5 min
Willemette(4.5 alpha) leaf hands full intervals during boil
Liberty (5.5 alpha) 0.75 oz. steep
Yeast: Norwich 1178
Water Treatment:
0.5 tsp. CaSo4 in mash
0.5 tsp. CaSo4 in sparge
Mash Schedule: (all grains)
Protein rest @130 degrees for 30 min.
Infusion @152 degrees for 60 min.
Brewing Time: apparently at least 90 min.
Fermentation: Primary 64 days @68 degrees in glass
Carbonation: Forced
ala St. Arnolds.
1 lb 10L crystal
1/4 lb chocolate
6 lb Moravian pale
1.5 oz Challenger
1 oz Golding
American Ale II yeast
3/4 cup corn sugar