Style: British Brown Ale
All StylesStyle Profile based on 612 recipes
BU:GU
0.47
Hops
3.4 g/L
Mash pH
5.45
Description
A malty, brown caramel-centric British ale without the roasted flavors of a Porter. History: Brown ale has a long history in Great Britain, although several different types of products used that name at various times. Modern brown ale is a 20th century creation as a bottled product; it is not the same as historical products of the same name. A wide range of gravities were brewed, but modern brown ales are generally of the stronger (by current UK standards) interpretation. This style is based on the modern stronger British brown ales, not historical versions or the sweeter London Brown Ale. Predominately but not exclusively a bottled product currently. Style Comparison: More malty balance than British Bitters, with more malt flavors from darker grains. Stronger than a Dark Mild. Less roast than an English Porter. Stronger and much less sweet than London Brown Ale.
Examples: Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale, Wychwood Hobgoblin
- 93% Pale (81%)
- 83% Crystal (9%)
- 74% Roast (3%)
- 54% Toast (9%)
% of British Brown Ale recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 42% East Kent Goldings
- 25% Fuggles
- 10% Willamette
- 6% Cascade
- 6% Magnum (GR)
- 6% Challenger
- 6% Southern Brewer
- 5% Northern Brewer (GR)
- 3% Columbus
- 3% Target
% of British Brown Ale recipes using each hop
g/L · median with IQR range
dated British Brown Ale recipes with at least one dry-hop addition
- 18% United Kingdom - Maris Otter Pale
- 17% Chocolate Malt
- 13% American - Chocolate
- 12% Pale Malt, Maris Otter
- 7% Brown Malt
- 7% American - Victory
- 6% Caramel/Crystal Malt - 60L
- 6% Flaked Oats
- 6% American - Caramel / Crystal 60L
- 6% Pale Malt (2 Row) US
Colour = malt category · bar = % of recipes
- 23% SafAle English Ale (S-04) Fermentis
- 7% Safale American (US-05) Fermentis
- 4% LalBrew Nottingham Lallemand
- 3% London Ale Yeast (1028) Wyeast Labs
- 3% English Ale Yeast (WLP002) White Labs
- 3% London ESB Ale (1968) Wyeast Labs
- 3% London Ale Yeast (WLP013) White Labs
- 3% British Ale Yeast (WLP005) White Labs
- 2% London Ale III (1318) Wyeast Labs
- 2% British Ale Yeast (1098) Wyeast Labs
% of British Brown Ale recipes using each strain
- 85% Single Infusion
- 12% Step Mash
- 4% Decoction
111 recipes with mash data
- 80 ppm Ca²⁺
- 5 ppm Mg²⁺
- 25 ppm Na⁺
- 74 ppm Cl⁻
- 80 ppm SO₄²⁻
- 108 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.