Style: Northern English Brown Ale
All StylesStyle Profile based on 234 recipes
BU:GU
0.50
Hops
2.5 g/L
Description
Dark amber to reddish-brown colour. Clear. Low to moderate off-white to light tan head. Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl. Flavour: Gentle to moderate maEnglish mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide colour and the nutty character. English hop varieties are most authentic. Moderate carbonate water.
Examples: Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Wychwood Hobgoblin, Tolly Cobbold Cobnut Special Nut Brown Ale, Goose Island Hex Nut Brown Ale, Samuel Adams Brown Ale
- 94% Pale (79%)
- 92% Crystal (10%)
- 89% Roast (4%)
- 57% Toast (9%)
% of Northern English Brown Ale recipes using each malt category (addition % in brackets)
- 59% East Kent Goldings
- 29% Fuggles
- 13% Willamette
- 10% Target
- 6% Challenger
- 5% Southern Brewer
- 4% Magnum (GR)
- 4% Admiral
- 4% Goldings, B.C.
- 4% Cascade
% of Northern English Brown Ale recipes using each hop
- 57% Chocolate Malt
- 32% Pale Malt, Maris Otter
- 27% Caramel/Crystal Malt - 60L
- 23% Pale Malt (2 Row) US
- 22% Victory Malt
- 18% Brown Malt
- 18% Cara-Pils/Dextrine
- 16% Special Roast
- 15% Pale Malt (2 Row) UK
- 13% Caramel/Crystal Malt - 40L
Colour = malt category · bar = % of recipes
- 15% SafAle English Ale (S-04) Fermentis
- 11% British Ale Yeast (WLP005) White Labs
- 9% LalBrew Nottingham Lallemand
- 8% English Ale Yeast (WLP002) White Labs
- 7% British Ale Yeast (1098) Wyeast Labs
- 6% British Ale II (1335) Wyeast Labs
- 4% London Ale Yeast (WLP013) White Labs
- 3% Whitbread Ale (1099) Wyeast Labs
- 3% London Ale Yeast (1028) Wyeast Labs
- 2% Thames Valley Ale (1275) Wyeast Labs
% of Northern English Brown Ale recipes using each strain