Codename : Mountain Portage Londinium Alethorpe

The unofficial theme for summer 2024 is to focus on low gravity (AKA lower alcohol) ales, particularly British styles. This beer has largely fallen out of fashion, but that will not deter me from giving this one a try again. Although, I opted to try maltodextrin in lieu of lactose. A little about this historic beer.

A luscious, sweet, malty, low-alcohol dark brown ale, with caramel and toffee malt complexity and a sweet-tasting finish.


  • 1 lb 2 oz Maris Otter malt (3.8L)
  • 2 oz Chocolate malt (300L)
  • 2 oz Caramel malt (120L)
  • 1 oz Pale chocolate malt (225L)
  • 1 oz Dark roast crystal (113L)
  • 1/4 Campden tablet in strike water (optional)
  • 0.20 Minstrel hops at 25 minutes
  • 0.5 oz maltodextrin at 20 minutes
  • 1/2 tsp Irish Moss (optional) at 15 minutes
  • 3 ml Mangrove Jacks Empire Ale dry ale yeast

Vital Stats

BJCP Style : London Brown Ale
Anticipated ABV : 3.2%
Anticipated IBU : 17
Anticipated SRM : 28

Pre-boil SG : 1.028
Post-boil SG: 1.037

Original SG : 1.037
Target SG : 1.013
Carbonation : 2
Water profile : South English Brown

Brewhouse (in)efficiency : 68%

Brew Day

  • Prepare 6.3L strike water, 158F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 158F. It is acceptable if the temperature varies by a couple of degrees in either direction.
  • If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, maltodextrin, and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture, per manufacturers directions.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • Sticking with the distilled water with the water conditioning salts.
  • As noted in the introduction, trying maltodextrin for this batch.
  • Gravities were a wee higher, anticipated ABV is 3.5%
Ferment this dark brown ale 7-10 days before bottling.

Brew day : 29-Jun-2024