brēowanthorpe

The Homestead of Beer

London Brown Ale

By thomas #30 Minute Boil, #Ale, #Barley, #Beer, #BIAB, #British, #Brown Ale, #English, #Homebrew, #Hops, #London, #London Brown Ale, #One Gallon, #Unaged Ale, #Water, #Westfort, #Winter 2025, #Yeast

Codename : Westfort Londinium Alethorpe (2025)

I am trying the London Brown ale again, changing up the recipe from previous iterations to add depth of flavour and find a taste I like. A little about this style of beer,

Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.

https://www.bjcp.org/style/2021/27/27A/historical-beer-london-brown-ale/

    Ingredients

    • 15 oz Maris Otter malt (3.8L)
    • 3 oz Doubled Roasted Crystal (113L)
    • 3 oz Dark crystal malt I (85L)
    • 1 oz Brown malt (55L)
    • 1 oz Carafa Special III (525L)
    • 1/4 Campden tablet in strike water (optional)
    • 0.20 oz Minstrel hops at 30 minutes
    • 1 oz lactose sugar at 20 minutes
    • 1/2 tsp Irish Moss (optional) at 15 minutes
    • 3 ml Windsor ale yeast

    Vital Stats

    • BJCP Style : London Brown Ale
    • Anticipated ABV : 3.2%
    • Anticipated IBU : 18
    • Anticipated SRM : 28
    • Pre-sparge SG : 1.031
    • Pre-boil SG : 1.027
    • Post-boil SG: 1.037
    • Original SG : 1.037
    • Target SG : 1.013
    • Carbonation : 2.2
    • Water profile : South English Brown
    • Brewhouse (in)efficiency : 72%

    Brew Day

    • Prepare 4.4L 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
    • With about 15 minutes remaining in the mash in, heat 2L of water to approximately 170F
    • Stir occasionally
    • Calibrate the refractometer, AKA 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
    • Pour the sparge water over over the grain bag, this should help extract even more sugar
    • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, sugar, 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 10-14 days.

    Bottling Day

    Brew Notes

    • I got an even higher extraction sugar from the sparging. The next batch, I will increase the BHE to 75%
    • Somewhere along the way, I read a recommendation to use crystal malts above 80L for the recipe, unfortunately I am not sure where. So that will be the plan going forward.
    • The South English Brown water profile was chosen to enhance the malt in the beer.
    • The London brown is intended to be unaged, that is, it can be consumed as soon as it is fermented. Despite that, this one will be carbonated.
    The London Brown Ale will ferment or 7-10 days.

    Brew day : 16-Feb-2025

    Cartoon dog facing left
    Cartoon pig facing right