Neueschloss English Brown Ale

Josh Weik­ert

Craft Beer & Brewing Magazine - - Recipes In This Issue -


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.048 FG: 1.011 IBUS: 25 ABV: 4.8%


8 lb (3.6 kg) Maris Ot­ter 1 lb (454 g) Bri­tish Medium Crys­tal malt (65L) 0.25 lb (113 g) Bri­tish Pale Choco­late malt


1 oz (28 g) East Kent Gold­ings [5% AA] at 60 min­utes 1 oz (28 g) Fug­gles [4% AA] at flame-out


Wyeast 1028 (Lon­don Ale) Yeast


Mill the grains and mix with 2.89 gal­lons (11 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 4.3 gal­lons (16.5 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly below fer­men­ta­tion tem­per­a­ture, about 63°F (17°C). Aer­ate the wort and pitch yeast.

Fer­ment at 65°F (18°C) un­til the ap­prox­i­mately half­way through pri­mary fer­men­ta­tion, then al­low tem­per­a­ture to rise at will (or step up by 1°F (0.5°C) per day for one week, and then let free rise). Crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to ap­prox­i­mately 1.5 vol­umes.


Th­ese beers (and this recipe) are at their best when they’re dry and malty, which can be a tough act to bring off. The choco­late malt will help dry out the beer, but help it along by push­ing your fer­men­ta­tion so that the yeast clears out as much of the fer­mentable sugar (and di­acetyl) as pos­si­ble! You can serve this a bit higher in CO2, but try to keep it on the lower side. It feels more au­then­tic, and lets the sub­tler malt notes come through.

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