Old Brown Shoe

Northern English Brown Ale BJCP 2008 – 11C

OG
1.050
FG
1.010
SRM
12.9
ABV
5.5%
IBU
25.7
Batch #
2011-20
Batch Size
10.00 gal
Boil Time
90 min
Brew Date
November 6, 2011
Tap Date
November 27, 2011
BU/GU
0.51
ABW
4.2%
Kcal
166 12 oz
Real Extract
4.4° P
Attenuation
79% apparent
64.5% real

Fermentables

British Maris Otter Pale Malt
16.00 lbs|85.9%
Type
Grain
Origin
United Kingdom
Color
3.0 SRM
PPG
26.0
Info
Premium base malt for any beer. Good for pale ales.
85.9%
Crystal Malt 40L
0.88 lbs|4.7%
Type
Grain
Origin
Varies
Color
40.0 SRM
PPG
34.0
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
4.7%
American Special Roast
0.50 lbs|2.7%
Type
Grain
Origin
United States
Color
50.0 SRM
PPG
31.0
Info
Provides a deep golden to brown color for ales. Use in all darker ales.
British Pale ChocolateThomas Fawcett and Sons
0.50 lbs|2.7%
Type
Grain
Origin
United Kingdom
Color
200.0 SRM
PPG
39.0
Info
Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Belgian Special B Malt
0.25 lbs|1.3%
Type
Grain
Origin
Belgium
Color
130.0-220.0 SRM
PPG
37.0
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
German CaraMunich Malt I
0.25 lbs|1.3%
Type
Grain
Origin
Germany
Color
30.0-38.0 SRM
PPG
60.0
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
Belgian Caravienne Malt
0.25 lbs|1.3%
Type
Grain
Origin
Belgium
Color
21.0-22.0 SRM
PPG
55.0
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.

Hops

2.25 oz
Challenger 5.2%
60 min Boil
1.25 oz
Williamette 4.5%
5 min Aroma

Non-Fermentables

1/8 tsp.
Super Moss Fining
Boil15 min
4 grams
Gypsum (Calcium Sulfate) Water Agent
Mash

Yeasts

1 pkg
Dry English AleWLP007
White Labs

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

Mash Profile Single Infusion "Sweet Spot" Mash, No Mash Out

Mash Steps

Step 1
Infusion60 min
152°F

Fermentation and Aging

14 days
Primary
68°F

Water Profile Highlands Ranch, Colorado

Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4

General Info

It's been nearly five years since I brewed a brown ale. This one was brewed to be, essentially, a 10 gallon starter for the ImpyNut Brown club barrel brew, the second recipe of my making the Rock Hoppers have chosen to brew to age in a barrel - this time in one that once aged some pinot noire.

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