How To Brew British Brown Ale: A UK Classic Timeless Tipple
British Brown Ales have been around since the beginning of brewing history. It has been said that the malt is dried over open flames. This was prior to the kilning process that we know today.
British Brown Ales were pretty popular and trended upward until the beginning of the 18th century. People were leaning toward a higher-hopped pale ale that was peaking its hoppy head around the corner. Where have we heard this before?
As to be expected, the brewers who were still brewing these brown ales decided to increase the strength and bitterness of their beer.
This was the genesis of the English Porter. With the hype new kid on the block and people still holding on to the Pale Ale, the Brown Ale was sadly forgotten.
It would take over 150 years for a beer called Mann’s Brown Ale brewed by Mann, Crossman, and Paulin in the East End of London in 1902. This beer was promoted all through London as the “sweetest beer in London.”
The Great Gravity Drop
Between the years 1914 to 1919, the British saw a difference in their beers; namely in the alcohol content.
Due to the end of World War I, having the aspiration of saving money on raw materials, and trying to curb drunkenness in public, beer strengths dropped 25% across the country.
Mann’s Brown Ale saw a sudden uptick in sales as everyone was gravitating towards this 2.7% beer.
As history shows us, there were other breweries trying to re-create their own versions of this beer. This is where Londoners were first introduced to Newcastle Brown Ale.
Today’s British Brown Ales
In the 2008 BJCP styles guidelines shows the Mann’s Brown Ale representing the Southern English Brown Ale and Newcastle Brown Ale epitomizes the Northern English Brown Ale style in category 11: English Brown Ale.
In the 2015 BJCP styles guidelines, Northern Brown Ale was shifted to category 13 Brown British Beer under 13B – British Brown Ale. The Southern English Brown Ale was cataloged in the Historical Styles (27) as London Brown Ale.
Nick Carr of kegerator.com has a helpful chart that illustrates the differences between Northern English Brown Ales vs London Brown Ale (Southern English Brown Ale). In order to illustrate these differences, I have included Nick’s differences below.
Northern English Brown Ales vs London Brown Ale (Southern English Brown Ale. The defining differences between these two distinctly separate styles include:
- Strength – The British style is stronger.
- Sweetness – The London style is much sweeter.
- Bitterness – The London version has a lower IBU range.
- Color – London is usually a dark brown, while the British tends to be more a red/amber brown.
Style Profile for British Brown Ale
Appearance
The color is dark amber to dark reddish-brown. Clear with a low to moderate off-white to light tan head.
Aroma
Light, sweet malt aroma with toffee, nutty, or light chocolate characteristics. There is also a light to heavy caramel quality.
Light floral or earthy hop aroma may also be presented. A light, but not overpowering, fruity hop aroma may be detected.
Mouthfeel
Medium-light to medium body. The carbonation is medium to medium-high.
Taste
Moderate malt sweetness is detectable in this style. Light to heavy caramel character with a dry finish. Malt may be nutty, toasted, biscuity, toffee, or light chocolate character. Medium to medium-low bitterness.
Malt and hop balance ranged from even to malt-focused. Hop flavor is low to none at all with floral or earth qualities. Low to moderate fruity esters can be detected.
Food Pairing
Dark milds generally pair well with roasted pork, steak, and nuts. This beer also does well alongside some aged Gouda cheese. If you are looking to pair a British brown ale with dessert, pear fritters will be the sweet pairing you are looking for.
Tips for Brewing your own British Brown Ale
Grain
The base malt for this beer is important. British pale malt or Maris Otter will work well as your base malt. British pale malt works better than American 2-Row since it is darker in color. Mild malt is also an option as your base malt if you can find it.
You will need to adjust your specialty grains to help compensate for the darker color of the malt and the increased toasted, nutty flavor of mild malt.
The specialty malts will consist of a moderate amount of crystal malt with no more than 10% of the grist. In order to build the nutty and toasty character, Victory malt is the answer. Pale chocolate malt will also assist well in the pursuit of the beautiful brown color.
Hops
Traditional British hops are a good choice. Hops such as East Kent Golgins, Fuggles, Northern Brewer, Goldings, Challenger, and Northdown are a few to choose from for this style.
Bitterness will be kept at around the 20-30 IBU range. This will provide enough bitterness to balance the sweet maltiness of a British brown ale.
Most of your hopping for this beer will take place at the 60 minute mark. Possibly a small amount at the end of the boil is acceptable as well.
Yeast
A British yeast with moderate attenuation and low to moderate esters is what you are looking for with this style.
Try to find one of the following: White Labs WLP013 London Ale, WLP005 British Ale, WLP023 Burton Ale or Wyeast 1028 London Ale, 1098 British Ale, 1275 Thames Valley Ale and 1335 British Ale II.Safale S-04 or Danstar Winsor are the dry yeast choices.
British Brown Ale By the Numbers
- Color Range: 12 – 22 SRM
- Original Gravity: 1.040 – 1.052 OG
- Final Gravity: 1.008 – 1.013 FG
- IBU Range: 20 – 30
- ABV Range: 4.2 – 5.4%
British Brown Ale Recipe
Grain
- 76% 7lbs Maris Otter Malt
- 11% 1lb Crystal 45
- 5% 8oz Brown Malt
- 5% 8oz Torrified Wheat
- 3% 4oz Pale Chocolate Malt
Hops
Smooth and delicate with floral, lavender, spice, honey, earth, lemon and thyme overtones. Packaged in nitrogen flushed, oxygen barrier mylar-foil bag.
Yeast
From a traditional London brewery, this yeast has a wonderful malt and hop profile
Directions
- Mash at 152°F (66°C) for 60 mins
- Boil for 60 mins
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Frequently Asked Questions
What is a British Brown Ale and how does it differentiate from other Brown Ales?
A British Brown Ale is a traditional style of beer originating from England, known for its mild and malty character.
Unlike its American counterparts, which often have a hoppier profile, British Brown Ales are generally malt-forward with a nutty, caramel, or chocolate flavor derived from the use of specific malts like English Chocolate Malt.
The British Brown Ale is a classic representation of how the brown ale style has been brewed historically in Britain, which differs from other interpretations like the Northern English Brown Ale or Newcastle Brown Ale.
How does the British Brown Ale Recipe featured in the article compare to a traditional English Brown Ale Recipe?
The British Brown Ale Recipe showcased in the article is crafted to capture the essence of traditional British brewing practices.
Compared to a typical English Brown Ale recipe, it might share many similarities in the choice of malt, hops, and yeast, aiming to achieve a balance between malt sweetness and hop bitterness.
However, every recipe has its unique touch, and there might be variations in the proportions or the types of ingredients used which contribute to the distinct flavor profiles between a British and an English Brown Ale.
What are the key ingredients in the brown ale recipe provided and how do they contribute to the flavor of the beer?
The brown ale recipe provided centers around a selection of malts, hops, and yeast. The malt, especially the English Chocolate Malt, imparts the characteristic brown color, and provides the beer with its foundational malty, nutty, and slightly chocolatey flavor.
The hops, though not the dominant flavor, add a mild bitterness that balances the sweetness of the malt.
Lastly, the choice of yeast, which could potentially be a British Ale Yeast, contributes to the beer’s overall flavor and aroma, and complements the malty profile of a British Brown Ale.
What could be the best yeast for brown ale to use in the recipe to maintain its traditional British character?
The best yeast to use for a British Brown Ale would likely be a traditional British ale yeast strain. These strains are known for their ability to highlight the malt profile of the beer, which is crucial for maintaining the traditional character of a British Brown Ale.
Some options could include Wyeast 1098 British Ale Yeast or White Labs WLP005 British Ale Yeast, known for producing beers with a well-balanced malt and hop character while imparting mild fruity esters that are characteristic of British ales.
Are there any modern or unconventional twists that could be added to the traditional British Brown Ale recipe to create a unique variant?
While the traditional British Brown Ale recipe relies on a tried-and-true set of ingredients and brewing practices, there’s room for experimentation for the modern brewer.
Incorporating non-traditional hops, experimenting with different yeast strains, or even adding adjunct ingredients like coffee or vanilla could provide a unique twist to the traditional flavor profile.
Furthermore, leveraging modern brewing techniques or equipment could also help in creating a distinctive version of a British Brown Ale, while still paying homage to its traditional roots.
Former President of my homebrew club, Plainfield Ale and Lager Enthusiasts (PALE) in the western suburbs of Chicago, IL. I brew on my BIAB system with my incredibly patient and understanding wife, adorable 9 year old daughter, and 12 year old brew dog.
