Northern English Brown Ale – All Grain GONE


General Info

Pitched the wort on the slurry left behind in the fermenter after racking off the Northern English Brown I made two weeks ago.  

OG was 1.090 without the inclusion of the brown sugar.  Based on BeerSmith, w/ the sugar added, the OG should be about 1.100.  I'll let primary fermentation get started, then reward the yeast for all their hard work by feeding them some simple sugar a few days later. 

Day 3 - Fermentation has slowed down.  Mixed the 2.5 lbs of brown sugar with 2 qt of boiled water.  Allowed it to cool and then added to the fermenter.  Activity increased a few hours later.  


Recipe assumes 75% efficiency and 78% apparent attenuation.

20120114 - Placed in the oak wine barrel that previously held the Barrel Aged Tripel.  Due to additional volume, both 5 gallon carboys couldn't fit in the 70 gallon barrel, so I brought back 5 gallons that I then kegged.  

Malts and Grains

Amount Malt/Grain %
25.00 pounds British Maris Otter Pale Malt 65.8%
6.75 pounds German Light Munich Malt 17.8%
2.50 pounds British Brown Malt 6.6%
1.50 pounds Flaked Oats 3.9%
1.25 pounds Crystal Malt 40L 3.3%
0.50 pounds Belgian Special B Malt 1.3%
0.50 pounds British Pale Chocolate 1.3%
38.00 pounds Total Grain Weight 100%


Amount Adjunct
2.50 pounds Brown Sugar, Light


Amount Hop Time AA
1.25 ounces Willamette 90 min 5.5%
1.75 ounces Magnum 60 min 12.0%
2.00 ounces Willamette 20 min 5.5%
2.00 ounces Willamette 0 min 5.5%
7.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Dry English Ale White Labs WLP007 4000 ml

Equipment Profile My Equipment [cegolf]

Mash Profile Single Infusion Mash, Medium Bodied Beer


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile Parker, CO

Fermentation and Aging

14 days @ 68° F
0 days @ 68° F
0 days @ ° F
28 days @ 64° F

ImpyNut Brown

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 12.6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 12.1    
Post-Boil Amount: 11    
Boil Time: 60    
OG: 1.100 / 23.7° P    
Mash PH:      
Boil PH:      

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