Northern English Brown Ale NHC 2011

227 Entries

Sponsored by Alternative Beverage

Michael Formisano, Thornton, CO

Gold Medal

“Northern English Brown Ale”

Northern English Brown

Ingredients for 5 U.S. gallons (18.93 liters)

8.0 lb       (3.63 kg) British pale ale malt

1.0 lb       (0.45 kg) dextrin malt

2.0 lb       (0.9 kg) 75˚ L crystal malt

1.0 lb       (0.45 kg) Munich malt

0.5 lb       (227 g) brown malt

0.5 lb       (227 g) biscuit malt

4.0 oz      (113 g) Briess Special Roast malt

4.0 oz      (113 g) chocolate malt

4.0 oz      (113 g) Victory malt

1.0 oz      (28 g) Northern Brewer pellet hops (60 min)

1.0 oz      (28 g) Willamette pellet hops
(30 min)

1.0 oz      (28 g) Fuggle pellet hops
(15 min)

1.0 oz      (28 g) U.K. Golding pellet hops (5 min)

White Labs WLP002 English ale yeast

Forced CO₂ to carbonate (2 vol.)

Original Specific Gravity: 1.056

Final Specific Gravity: 1.018

Boiling time: 90 minutes

Primary Fermentation: 2 weeks at 68° F (20° C)

Secondary Fermentation: 2 weeks at 38° F (3° C)

Directions

Mash grains at 145° F (63° C) for 30 minutes. Raise temperature to 152° F (67° C) and hold for 60 minutes. Mash out at 165° F (74° C) for 15 minutes.

Runners-Up

Silver Medal: David Motter, Peoria, IL, Mild Ale, The Brewing Network

Bronze Medal: Darren Bystrom & John Wolff, Pullman, WA, Mild Ale, Homebrewers of the Palouse