Newcastle Brun Ale
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.034 FG = 1.007
IBU = 18 SRM = 15 ABV = 3.6%
Intrigued by a local landmark remembering a group of priests who fled to England and set up a brewpub during the French Revolution, a homebrewer tried to recreate the beer they may have served patrons over 200 years ago.
Ingredients
4.8 lbs. (2.2 kg) Crisp Chevallier® Heritage Malt
2.4 lbs. (1.1 kg) Crisp brown malt (50 °L)Â
3.5 AAU East Kent Golding hops (60 min.) (0.7 oz./ at 5% alpha acids)
5 AAU East Kent Golding hops (5 min.) (1 oz. at 5% alpha acids)
White Labs WLP530 (Abbey Ale), Wyeast 3787 (Belgian High Gravity), or LalBrew Abbaye Belgian-style Ale yeast
¾ cup corn sugar (if priming)
Step by Step
Mash grains at 154 °F (68 °C) for 60 minutes. Batch sparge for 15 minutes, raising the mash to 162 °F (72 °C). Once the wort is collected in the kettle, bring wort to boil. Conduct a standard 60-minute boil. Add 3.5 AAU East Kent Golding hops at the beginning of the boil. Then add another 5 AAU East Kent Golding hops at 5 minutes. Cool wort down to 75 °F (24 °C) and transfer to fermentation vessel. Add yeast as packet directs.
Start fermentation at 75 °F (24 °C). After high kräusen, raise to 78 °F (26 °C) to allow the yeast to finish strong. Allow 1 week to condition after active fermentation then package the beer. Carbonate to 2.4 v/v.
Partial Mash Recipe
(5 gallons/19 L, partial mash)
OG = 1.034 FG = 1.007
IBU = 18 SRM = 15 ABV = 3.6%
Due to the high percentage of specialty malts that should be mashed, this is a difficult recipe to translate into an extract version. Here is an approximate that will come out a little more roast coffee rather than roast nutty flavors.
Ingredients
3.3 lbs. (1.5 kg) Maris Otter liquid malt extract
1 lb. (0.45 kg) Crisp Chevallier® Heritage Malt
1 lb. (0.45 kg) Crisp brown malt (50 °L)Â
2 oz. (28 g) pale chocolate malt
2 oz. (56 g) Carafa® III Special malt
3.5 AAU East Kent Golding hops (60 min.) (0.7 oz./ at 5% alpha acids)
5 AAU East Kent Golding hops (5 min.) (1 oz. at 5% alpha acids)
White Labs WLP530 (Abbey Ale), Wyeast 3787 (Belgian High Gravity), or LalBrew Abbaye Belgian-style Ale yeast
¾ cup corn sugar (if priming)
Step by Step
Mash Chevallier® and brown malts at 154 °F (68 °C) for 45 minutes, then add the chocolate and Carafa® malts. Allow an extra 15 minutes steep time. Wash all the grains with 1 gallon (3.8 L) of hot water. Add water to have 6 gallons (23 L) in the kettle. Bring wort to boil. This is a standard 60-minute boil. Add 3.5 AAU East Kent Golding hops at the beginning of the boil. Add the liquid malt extract with 10 minutes left in the boil, then add another 5 AAU East Kent Golding hops at 5 minutes left. Cool wort down to 75 °F (24 °C) and transfer to fermentation vessel. Add yeast as packet directs.
Follow the remainder of the instructions in the all-grain recipe.
