The Brewer

English Brown Ale Brewing Guide: Nutty & Sweet

English Brown Ale: The Working Man’s Pint

Before Pale Ale took over, Brown Ale was the staple of the English pub. It is a style defined by Malt. While American Brown Ales are hoppy and aggressive, the English version is soft, sweet, and nutty. There are two main distinct sub-styles:

  1. Northern English Brown: Drier, nuttier, stronger (e.g., Newcastle Brown Ale).
  2. Southern English Brown: Sweeter, fruitier, lower alcohol (e.g., Manns Brown Ale).

1. Ingredients

The Malt: Brown Malt?

Historically, “Brown Malt” was used. Today, we use a mix to recreate that flavor.

  • Base: Maris Otter.
  • Crystal: Medium and Dark Crystal (60L, 80L) provide the caramel/toffee core.
  • Chocolate Malt: Used sparingly (3-5%) for color and a nutty finish.
  • Special Roast / Biscuit: Adds the signature “toasted bread” flavor.

The Hops

  • Invisible: Bitterness is low (20-30 IBU). Hops are there solely to prevent the beer from being cloying.
  • Variety: Fuggles or Goldings.

The Yeast

  • English Ale: You want some fruity esters (berry, pear) to complement the caramel malt.
  • Attentuation: Moderate. Do not use a super-dry yeast like US-05.

2. Recipe: “Geordie Nut” (Northern Style)

  • Batch Size: 5 Gallons (19 Liters)
  • OG: 1.050
  • FG: 1.012
  • ABV: 5.0%
  • IBU: 25
  • SRM: 15

Grain Bill

  • 4.1 kg (9 lbs) Maris Otter
  • 0.34 kg (0.75 lb) Crystal 60L
  • 0.11 kg (0.25 lb) Chocolate Malt
  • 0.11 kg (0.25 lb) Special Roast (or Biscuit Malt)
  • 0.11 kg (0.25 lb) Torrified Wheat (Head retention)

Hops

  • 30g (1 oz) Fuggles (4.5% AA) @ 60 min
  • 15g (0.5 oz) East Kent Goldings (5% AA) @ 10 min

Yeast

  • Wyeast 1098 British Ale or WLP007 Dry English Ale

Instructions

  1. Mash: 67°C (153°F).
  2. Boil: 60 minutes.
  3. Ferment: 19°C (66°F).
  4. Condition: Drink fresh. This is not a beer for aging.

3. Water Chemistry

  • Sodium: Uniquely, English Brown Ales benefit from a slightly higher Sodium content (up to 100 ppm), which accentuates the malt sweetness (like salted caramel).
  • Chloride: Favor chloride over sulfate (2:1 ratio) to enhance fullness.

Conclusion

English Brown Ale is an unpretentious beer. It pairs with almost any food, from roast beef to a simple cheese sandwich. It is the definition of “moreish.”