How To Brew London Brown Ale: From Foggy Streets to Flavorful Feats

London Brown Ale is a part of a beer style that has been around since the beginning of brewing beer. Mostly this was in large part due to malt being dried over open flames prior to the kilning processes being developed.

Although the utilization of wheat in beer did provide for some pale-colored beers to be produced. However, most beers coming out were indeed brown in color. 

Necessity Breeds Innovation

This trend of brown beers continued until the beginning of the 18th century. It was then that the public’s taste for beer shifted to higher-hopped pale ales. This prompted brown beer brewers to reshape their recipes.

As a result the alcohol content and bitterness lever for brown beers were raised and these beers were aged for longer. This created a dry and more bitter version of their brown beers.

The English Porter was born out of this transition. 

Mann’s Brown Ale

The first modern version for a brown ale was Mann’s Brown Ale. First brewed in 1902 by Mann, Crossman and Paulin at the Albion Brewery in the East End of London.

This beer would become the shining example of London (Southern English) Brown. 

Albion Brewery 

Established in 1808, Albion Brewery was built by Richard Ivory. The brewery was then leased to John Mann and Philip Blake in 1818 after the previous tenant had money problems.

1826 saw Blake retire and Mann continued to brew with new partners Robery Crossman and Thomas Paulin in 1846. This spawned the creation of Mann, Crossman & Paulin. 

Advancements

Mann’s Brown Ale was actually invented by Thomas Wells Thorpe. Working his was way as head brewer, general manager, and finally Mann, Crossman & Paulin became a public company with Thorpe serving as chairman. 

Gaining Popularity

Mann’s Brown ale was advertised as the “sweetest beer in London.” The sweetness for this beer came from the low attenuation. The beer had a starting gravity of 1.033 and an ABV of 2.7.

This low ABV served as a great way for Mann’s Brown ale to gain popularity. After World War I, the British government was advocating for low alcohol beers in order to save on raw materials and help with public drunkenness. 

Style Profile for London Brown Ale

Appearance

London Brown ales are dark brown, almost black. Clarity is good, opaque. Low to mid sized head is tan to off-white and low to medium in size.

Aroma

The aroma is sweet. Notes of deep rich toffee or caramel. Fruity esters are also present, especially dark fruit such as plum.

Hops are low, if present at all, with English hop varieties being floral and/or earthy. 

Flavor

Similar to the aroma, the flavor is sweet and driven by the malt. Caramel and toffee-like with come notes of coffee and biscuit. Roast and bitterness from the malt is mid low.

Dark fruity esters are common. Hop bitterness is low and favor should not be noticed. If present at all, floral and/or earthy is the character. Finish is medium sweet, perceived as sugary and malty-smooth. 

Mouthfeel

The high sweetness of this beer makes it seem like a medium bodied beer. Mouthfeel is smooth and creamy. Carbonation is low to medium. 

Tips for Brewing your own London Brown Ale

Grain

Since this style is so low in alcohol and has such a great mouthfeel, the selection of high-quality base malt and specialty grains is vital in recipe development. Maris Otter is a good start when thinking of base malts.

For specialty mats, the darker end of crystal malts, 80L and up are the best choice. This will provide the sweetness and the dark fruitiness you are looking for in this beer. Keep the crystal malts to 20-25% of the total grist. 

Mann’s original recipe contained some wheat to help with the body and also Brown malt. Keeping both at around 10%.

Other specialty malts would include: oats, special roast, chocolate, chocolate rye, Carafa Special II, and biscuit. Keep the aforementioned specialty malts below 8% of your total grist.

Hops

Since the hop profile for this style is pretty small, one addition at the beginning of the boil is all you really need. English hops such as Fuggles or East Kent Goldings would be pretty authentic.

Other hop varieties include: Target, Liberty, Northern Brewer, Sovereign, and Willamette. 

Yeast

There is a wide selection of yeast to choose from for this style. They include the following: 

• White Labs: English Ale (WLP002); London Ale (WLP013). 
• Wyeast: London ESB Ale(1968); London Ale III(1318); Whitebread Ale (1099). 
• Dry Yeast: Cooper’s Ale Yeast; Lallemand Cask & Bottle Conditioning CBC-1 Fermentis SafAle S-04.

London Brown Ale By the Numbers

• Color Range: 22 -35 SRM
• Original Gravity: 1.033 – 1.038 OG
• Final Gravity: 1.012 – 1.015 FG
• IBU Range: 15 – 20
• ABV Range: 2.8 – 3.6% 

London Brown Ale Recipe

Grain

• 57%            4 lbs       Maris Otter
• 14%            1 lb         English Extra Dark Crystal
•   7%            8 oz        Brown Malt
•   7%            8 oz        Caramel/Crystal Malt 80L
•   7%            8 oz        Crystal 45
•   4%            4 oz        Chocolate Rye
•   4%            4 oz        Pale Chocolate

Hops

• 1 oz         Fuggle – Boil – 45 min

Yeast

• 1.0 pkg   London Ale III Wyeast #1318

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Frequently Asked Questions

How does the London Brown Ale differ from other brown ale recipes?

The London Brown Ale holds a unique place among brown ale recipes due to its rich London heritage, which is reflected in its distinct flavor profile. Unlike some other brown ales, the London Brown Ale often has a sweeter, more caramel-like taste.

The specific ingredients and brewing process outlined in the London Brown Ale recipe contribute to its signature taste, making it a cherished variant among brown ale enthusiasts.

What are the key ingredients in the London Brown Ale recipe?

The London Brown Ale recipe comprises a variety of ingredients that contribute to its unique flavor. Essential components include the brown ale hops, malt, and a suitable yeast strain.

The brown ale hops impart a subtle bitterness that balances the malt’s sweetness. Additionally, some recipes might incorporate specialty grains to enhance the London Brown Ale’s color and flavor complexity.

How does the London Brown Ale’s color compare to other brown ale beers?

The London Brown Ale showcases a beautiful London Brown color that may range from a deep amber to a rich brown hue. This color is often darker and more robust compared to other brown ale beers like the Newcastle Brown Ale or the British Brown Ale.

The depth of color is achieved through the specific malt and grains used in the London Brown Ale recipe, embodying the heart of the traditional English Brown Ale.

Can I use the London Brown Ale for cooking, and what dishes would it complement?

Absolutely! The London Brown Ale’s sweet and malty profile makes it an excellent brown ale for cooking.

It can be used to deglaze pans, in stews, or even as a base for sauces and gravies. Its rich flavor can enhance dishes like beef stew, pork roasts, or any recipes that would benefit from a touch of malty sweetness and ale-inspired depth.

What are some alternative brown ales I could explore if I enjoy the London Brown Ale?

If the London Brown Ale appeals to your taste buds, you might also appreciate the Mann’s Brown Ale or the Newcastle Brown Ale. Both of these brown ales offer unique taste profiles that resonate with the brown brew tradition.

Exploring different brown ale recipes, such as the American Brown Ale or even venturing into the broader category of British Brown Ales, can be an exciting journey for any brown ale aficionado.