“This is a rich brown ale with subtle hop flavoring and bitterness. Soft palate and residual sweetness make this beer reminiscent of Newcastle Brown Ale due to the addition of the brown sugar.”
(to make 6 gallons)
- 7 gal. Spring water
- 8 oz. 80L Caramel malt
- 4 oz. Chocolate malt
- 2 lbs. Traditional Dark DME
- 2 lbs. Sparkling Amber DME
- 2 lbs. Light DME
- 6 oz. Brown sugar
- 2 oz. Malto-dextrin
- 1.25 oz. Kent Golding hops 5.5% AA (at start of boil)
- 0.75 oz. Kent Golding hops (15 minutes before end of boil)
- 0.5 oz. Kent golding hops (1 minute before end of boil)
- White Labs WLP005 British Ale Yeast
- Steep grains at 150 degrees for 30 minutes. Drain, discard.
- Add fermentables and first addition of hops, boil for 60 minutes, adding hops at 45 and 59 minutes as noted.
- Chill. Transfer 1.25 quarts of wort to sealed bottles in fridge for krausening.
- Rack to primary. Pitch yeast.
- After 5-7 days rack to secondary.
- After another 2 weeks, boil krausen, add to beer and bottle.
- Bottle condition for at least 4 weeks.
- O.G. 1.050, F.G. 1.013
- Alcohol 4.9% by volume.
- This recipe is adapted from “Arne’s Ale” from the book “Homebrew Favorites” by Karl Lutzen and Mark Stevens