Southern English Brown Ale

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Ingredients for 11 1/2 Gallons

Malts

• 12 lb. 3°L Marris Otter Pale Malt
• 1 lb. 10°L English Crystal Malt
• 3/4 lb. 37°L English Crystal Malt
• 1/2 lb. 55°L English Crystal Malt
• 1/2 lb. 24°L Belgian Biscuit Malt
• 1/2 lb. 25°L Belgian Aromatic Malt
• 1/2 lb. 60°L Belgian CaraMunich Malt
• 1/2 lb. 140°L Belgian Special B
• 3/8 lb. 450°L English Chocolate Malt
• 1/4 lb. 450°L English Black Patent

Hops

• 1.4 oz. Cascade 5.5% (Homegrown whole cone 60 min.)
• 1 oz. Super Styrian Pellets 7.0% (20 Min.)

Yeast

• Essex Ale Yeast, White Labs WLP022
• Make 1 Qt starter with 1.020 Sp.G. wort

Procedure (Step Infusion Mash)

Mash-in with 2 1/2 gallons of water at 144°F. Target temp 130°F
30 min protein rest
Step up with 2 1/2 gallons boiling water. Target mash temp 153°F
1 Hour Starch Conversion.
Sparge with about 10 gallons water at 170°F
Skim hot break prior to first hop addition
Add 1 tsp rehydrated Irish Moss 20 minutes before end of boil.
Ferment at 68°F
Prime and bottle 3 1/2 gallons with 80 grams priming sugar. Keg the rest and force carbonate.

O.G. 1.037
F.G. 1.013

Brewers' Comments

As opposed to the Heavy Engish Brown, this one was brewed in much stricter accordance with the BJCP Guidelines. The idea was to have a beer with a huge flavor profile in a low-gravity beer.

Judge's Comments

Rich malty caramel nose. Dark brown with ruby highlights. Rich caramel/toffee/plum flavors. Biscuit is apparent afterwards. Low hop bitterness fits style. Smooth drinking to a dry finish. 42 points.