Brown Ales are all about the Soul of Beer – MALT!  So when a true legend and leader of the Soul Sisters passed away recently, we thought it was about time to honour the one and only Aretha with a R-E-S-P-E-C-T | Brown Ale | BeerCo All Grain Brewers Recipe Kit with a focus on the Soul of Beer – Malt!  This one is all about the layers of flavour delivered from 6 high quality premium craft malts with lucious Rolled Oats balanced beautifully with classic East Kent Goldings Hops and fermented out with a traditional British Ale Yeast R-E-S-P-E-C-T!

Cheers! #brewhappy #drinkhappier #enjoyresponsibly #givealittlerespect #playitlouder

Vital Stats:

Batch & Boil

• Batch Size: 21 Litres / 5.25 US Gallons
• Boil Time: 60mins

Properties

• OG 1.059
• FG 1.012
• IBU 23
• ABV 6.2%
• Colour 57 EBC

Malt:

Amt       Name                                 Colour                   % Grist

3.50 Kg  Joe White Traditional Ale Malt     (6.0 EBC)                             63%

0.80 Kg  Joe White Vienna Malt                  (7.5 EBC)                             18%

0.25 Kg  Crisp Amber Malt                          (79 EBC)                              4.5%

0.25 Kg  UniGrain Rolled Oats                    (2.8 EBC)                              4.5%

0.25 Kg  Crisp Brown Malt                         (180 EBC)                              4.5%

0.20 Kg  Crisp Chocolate Malt                 (1045 EBC)                              3.6%

0.20 Kg  Gladfield Eclipse Wheat             (1330 EBC)                              3.6%    

5.45 Kg  TOTAL                                        57   EBC                            100%

Hops:

1. 25 gm EK Goldings Pellets – Alpha: 4.8 % – 60 minutes boil addition
2. 25 gm EK Goldings Pellets – Alpha: 4.8 % – 15 minutes from end of boil

Yeast

Liquid | Bluestone Yeast

• BSY-A029 London – 1 x Liquid Pitch

Dry | Lallemand

• Lallemand Nottingham Ale Yeast (Dry) 2 x 11.5 g Sachets

Method:

1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 18 Litres) and a single infusion temperature of 66-7 °C.
2. Sparge: Fly Sparge slowly with 14 Litres of 77 °C (170 °F) water, collecting wort until the pre-boil kettle volume is around 25.0 L.

3. Boil: 60 minutes. 1st EKG Hop with 25g at 60 min and 2nd EKG Hop Addition of another 25 g at 15 min.  Add Yeast Nutrient with 15 mins of boil remaining.

4. Cool wort and transfer to the primary fermenter oxygenating wort and pitching Liquid Yeast or Lallemand Brewing Nottingham Ale Yeast at 18° C

5. Fermentation: Let free ride up to 21-2° C and primary fermentation to take its natural cause before racking or Yeast off and secondary conditioning.

6. Packaging: Bottle or keg at 9–10 days from the start of fermentation (or longer if needed for clarity and complete fermentation). Shoot for around 2.2–2.5 volumes of CO₂, depending on how effervescent you like your Ales!

7. Optional Extra: Dry hop with ≤2-3 g/L EK Goldings or Willamette for approximately 3 days at end of primary fermentation, starting at the end of primary fermentation or terminal gravity and before cold conditioning.

8. Bring up to beer cellar temperature 4-6°C pour into a Tall British Pint or Pot glass, slip off your Hi-Vis Brewers or Work Shirt and enjoy responsibly, with a healthy dose of Aretha Franklin playing LOUD! R-E-S-P-E-C-T!

9. Food pairing – Brown ales are favourite beers to pair with cheese. They are fantastic with the nutty flavours of hard cheeses like aged Gouda or young Comte.  American-style brown ales pair well with a rare, grilled steak. Northern English brown ales will stand up to a steak, however you might prefer them with milder meats like grilled sausages. Try with a herb-rubbed lamb chop. The herbs tie in nicely to the hops in this beer. One more excellent option: brown ale and a roast beef sandwich.

BeerCo Recipe Kit Contents:

• Malt – 5.6Kg
• Hops – 50g EK Goldings
• Yeast – 1 x Liquid Pitch or 2 x Dry Yeast Sachets

Credits & Sauces of Brewspiration & Further Reading on the Style:

• Michael Agnew – Beer Pairings: What to Eat with Brown Ale 
• 2008 – BJCP – Style Guidelines – English Brown Ale
• BYO Magazine – Brown Ale