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London Brown Ale

London Brown Ale

This month (February 2023), Peter Symons gave us an overview of the London Brown Ale style in preparation for our annual club competition in May.

London Amateur Brewers

February 27, 2023
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  1. London Brown Ale
    27 Feb 2023 Peter Symons

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  2. Brown Ale History
    Arguably Brown Ale was introduced by Thomas Wells Thorpe, of Mann
    Crossman and Paulin from their Albion Brewery in the East End of London.
    • Hurford Janes in his book The Red Barrel, p174, states this was 1899
    and this seems to have repeated by most, others state 1902.
    • However, a search of the British Newspaper Archive found no mention of
    Brown Ale pre The Great War.
    • Ron Pattinson has some 1920—1939 data * showing that Brown Ale
    (including Manns) had an O.G. range 1.039—1.054, so ABVs around 5%
    rather than the extant version Mann’s Brown Ale at 2.8%
    • Double Brown Ales were very much in vogue and in my 2020 LAB talk I
    detailed a 1932 Whitbread Double Brown Ale with an O.G. 1.052
    * Mild! Plus Ron Pattinson p198—202

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  3. Michael Jackson on Brown Ale
    A good southern-type Brown Ale
    might be expected to have a colour
    of around 125 EBC and a bitterness
    of around 20 IBU.
    Crystal malt provides the signature,
    even though the percentage used
    will be within single figures.
    Many brewers also use Black Invert,
    and often caramel.
    The New World Guide to Beer, 1988 ed., p170
    Probably the most
    quoted reference to
    English Brown Ale is
    from MJ who classified
    Southern (London)
    and
    Northern (Newcastle)
    styles

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  4. August 1960 Which Report - Brown Ales
    NBAC Tooth & Co. Ltd., N60/172, Which? August 1960, p167-173

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  5. August 1960 Which Report - Brown Ales
    Brewer Beer
    Price per
    pint d
    OG FG ABV
    App.
    Attenuation
    Index of Hop
    Bitter
    Ansells Nut Brown Ale 17 1032.9 1010.5 2.90 68.09% 20
    Ushers Brown Ale 18 1032.3 1010.7 2.80 67.03% 22
    Friary Meux Brown Ale 20 1030.2 1011.6 2.40 61.59% 19
    Tolly Cobblold Country Brown Ale 20 1031.5 1012.2 2.50 61.43% 23
    Strong Rumsey Brown 20 1032.1 1009.7 2.90 69.78% 20
    Watney Brown Ale 20 1032.1 1011.2 2.70 65.11% 16
    Greene King Burton Ale 20 1033.4 1011.7 2.80 64.97% 16
    Truman Trubrown Brown Ale 20 1034.7 1013.8 2.70 60.23% 27
    Truman Trubrown Brown Ale 20 1035.2 1015.1 2.60 57.24% 25
    Simonds Berry Brown Ale 20 1035.1 1015.7 2.50 55.27% 20
    Carlisle State
    Management
    Nut Brown Ale 20 1040.6 1012.8 3.60 68.60% 20
    Fremlins
    Double Elephant
    Brown Ale
    21 1033.4 1011 2.90 67.07% 17
    Courage & Barclay 'Doctor' Brown Ale 21 1034.7 1013 2.80 62.54% 26
    Whitbread Forest Brown 21 1035.5 1012.3 3.00 65.35% 28
    Georges Brown Ale 22 1035.1 1011.9 3.00 66.10% 20
    https://barclayperkins.blogspot.com/2015/10/brown-ale-in-1960.html

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  6. Unfermented Matter
    The proportion of unfermented matter is often
    increased above the normal 25% by the addition of a
    small amount of strong sugar solution. This gives a
    little sweetness and, in draught beers, stimulates the
    yeast to produce some extra ‘condition’ .
    A high figure for percentage of unfermented matter
    usually indicates a sweet type of beer, with
    appreciable ‘body’.

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  7. Index of Hop Bitter
    Hops are used in beer to provide bitterness, aroma, and
    as an anti-bacterial preservative.
    An Index of Hop Bitter has been determined which,
    whilst giving no exact comparison, serves as a useful
    guide to the general level of bitterness, at least within
    each class of beer.
    The higher the value of the index the more bitter the
    beer. Within any one brew there is likely to be moderate
    variation from month to month.

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  8. Whitbread Forest Brown Ale
    ‘The acquisition of the Forest Hill Brewery in South London in 1923 led
    to an important development.
    Until this date all Whitbread’s beer had been naturally matured in
    glass. The Forest Hill Brewery was a pioneer in carbonating techniques
    whereby beer was matured and filtered before bottling.
    Whitbread’s used the Forest Hill Brewery name to market a brightly
    filtered beer. It was decided to do this as ‘the process was in the
    nature of an experiment, and in view of the fact that the Company’s
    reputation for bottled beer had been built up on the ‘naturally matured’
    article, it was advisable for the present to keep the two articles quite
    distinct’.
    Forest Ale and Stout continued to be bottled at Forest Hill and sold
    under the Forest Hill Brewery Co. Ltd. name until the end of 1926.’
    THE STORY OF WHITBREAD PLC 1742 – 1990 By Nicholas Barritt Redman. Company Archivist, p31

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  9. Whitbread Chiswell St - Liquor Treatment
    All liquor going into the brew is treated Liquor
    • 1.7 oz/brl Sodium Chloride (non iodised salt)
    • Translates to 0.29 g/L so for 24 L = ~7 g
    London water pretty soft - so all good for a brown beer.
    Perhaps use Martin Brungard’s Bru’n Water Full Brown
    profile https://www.brunwater.com/

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  10. 1961 Whitbread Forest Brown Recipe
    O.G. 1.0355 F.G.1.012 IBU 21
    EBC 104 ABV 3.0%
    Batch 24 L 75% efficiency
    Water - NaCl 7 g in Copper
    % Materials
    81.2 Mild Ale or Vienna malt
    11.3 Sugar Invert No.3
    5.9 Medium Crystal (176 EBC)
    1.6 Caramel Colour
    Mash 70°C (158°F) 90 mins.
    Boil 70 mins.
    31 g Fuggles 4.3α First Wort Hopped.
    Add sugar and caramel at 15 mins.
    Whirlfloc at 5 mins.
    Yeast WLP017 Whitbread Ale or Wyeast
    1099 or Bluestone London BSY029, or dry
    Safale S04, Lallemand ESB
    Pitch at 17.4°C (64°F) let rise to 22°C
    (72°F) then drop to 16°C (61°F)
    Carbonate ~ 2.0 vol.
    LMA-4453-D-01-129 1961-62 Ale BB

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  11. Making No.3 Invert Sugar
    I use a Thermomix TM31 to make the
    White Sugar Invert syrup base.
    Ratios
    • 500 g sugar to 500 g water
    • 2 ml 88% lactic acid per 1 kg sugar
    • 100 ml corn syrup per 1 kg sugar #
    1 Add 1,052 g + 250 g (boil off) say 1,300 g of
    water 100°C @ Speed 1 for 5 mins
    2 Add 4 ml Lactic Acid
    3 Slowly Add 1,052g White Cane Sugar and let
    dissolve
    4 Set Speed 2 @ Varoma ~ 115°C for 20 mins.
    # I make my invert on the day so don’t need to store
    5 Then once done add 48 g Blackstrap Molasses
    and stir 100°C @ Speed 2 for 12 mins
    Use a good tasting Molasses
    The Dilution Method
    Making Invert Sugar in a Thermomix
    https://youtu.be/MOwuyFWh87g

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  12. Forest Brown Ale
    • No Finings added
    • Priming made an important contribution to Forest Brown
    • 1 gallon of Priming (Cane) Sugar @ 1.124 with 35 gallons of 1.033
    Brown Ale gave a 36 gallon brl
    • After Priming O.G. 1.035.5
    • Bottled Beer was pasteurised.
    • Colour in 1954 was 95 – 115 EBC which is a pretty dark brown
    Whitbread\LMA-4453-D-02-011 1962-69 Brewing Manual page CT3

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  13. 1959 Watney’s Brown Ale brewed by Ushers
    O.G. 1.031 F.G.1.010 IBU 21
    EBC 100 ABV 2.8%
    Batch 24 L 75% efficiency
    Water – Brown Full Bru’n Water
    % Materials
    81.1 Mild Ale or Vienna malt
    6.0 Flaked maize
    4.1 Sugar Invert No.3
    4.1 Medium Crystal (176 EBC)
    3.4 Roasted Barley
    1.4 Caramel Colour
    Mash 67°C (153°F) 90 mins.
    Boil 70 mins.
    31 g Fuggles 4.3α First Wort Hopped.
    Add sugar and caramel at 15 mins.
    Whirlfloc at 5 mins.
    Yeast WLP017 Whitbread Ale or Wyeast
    1099 or Bluestone London BSY029, or dry
    Safale S04, Lallemand ESB
    Pitch at 16°C (60°F) let rise to 21°C (69°F)
    then drop to 14°C (57°F)
    Carbonate ~ 2.0 vol.
    Wiltshire & Swindon History Centre 1075/252/6, 1959 WBA Ushers No 56 04-09-1959

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  14. Mann’s Brown Ale 2.8%
    2023
    Dark rich full bodied luscious flavour
    hints of roasted creamy toffee
    https://www.marstonsbrewery.co.uk/product/beer/manns-brown
    2005
    Pale, crystal, touch roasted barley,
    sweet toffee and light sultana fruit
    aroma finish sweet and not cloying
    hopped with Target
    Roger Protz, 300 Beers to try before you Die!, Mann’s Brown Ale, p48

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  15. 1970 Mann’s Brown Ale brewed by Crowley
    O.G. 1.031 F.G.1.010 IBU 21
    EBC 134 ABV 2.8%
    Batch 24 L 75% efficiency
    Water – Brown Full Bru’n Water
    % Materials
    69.3 Mild Ale or Vienna malt
    9.7 Sugar Invert No.2
    8.7 Torrefied Barley
    8.1 Medium Crystal (176 EBC)
    2.6 Caramel Colour
    1.6 Roasted Barley (1400 EBC)
    Mash 69°C (156°F) 90 mins.
    Boil 70 mins.
    27 g Fuggles 4.9α First Wort Hopped.
    Add sugar and caramel at 15 mins.
    Whirlfloc at 5 mins.
    Yeast WLP017 Whitbread Ale or Wyeast
    1099 or Bluestone London BSY029, or dry
    Safale S04, Lallemand ESB
    Pitch at 16°C (61°F) let rise to 20°C (68°F)
    then drop to 14°C (57°F)
    Carbonate ~ 2.0 vol.
    Hampshire Archives 37M86/11, Gyle 310 - 23/06/1970

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  16. Challenges and thoughts
    • A 2.8 – 3.0% ABV beer could be hard to brew
    • Possibly brew a slightly higher gravity and dilute say to a max of 20%
    • Or brew a Whitbread Double Brown as Chiswell St is EC1
    • Base malt – Mild Ale or Vienna or a higher dried Pale ale malt or even
    Dark Malt Extract?
    • Some English medium crystal malt 176 EBC
    • And some lovely No. 3 Invert Sugar perhaps to 15% of the fermentables
    • Caramel is your friend for the DARKNESS and/or a tad of Roast Malt
    • Use a lesser attenuating yeast e.g. Lallemand ESB (72%) or Safale-04
    (75%) Ferment to 20°C for some fruity character?

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  17. 1930s Whitbread Double Brown Recipe
    O.G. 1.052 F.G.1.014 IBU 59
    EBC 40 ABV 5.1% *
    Batch 23 L 75% efficiency
    Water - NaCl 7 g in Copper
    % Materials
    45.7 TF Maris Otter Pale malt
    32.0 6-row Pale malt
    20.7 Sugar Invert No.3
    1.6 TF Chocolate Malt
    Mash 68 - 71°C (155 – 165°F)
    90 mins.
    Boil 70 mins.
    48 g EKG 4.75α at boil.
    48 g WGV or (Fuggle) 6.0α at boil.
    Add sugar at 15 mins.
    Whirlfloc at 5 mins.
    Yeast WLP017 Whitbread Ale or Wyeast 1099 or
    Safale S04 or Lallemand ESB
    Pitch at 17°C (63°F) let rise to 22°C (72°F)
    then drop to 16°C (61°F)
    Cold condition and dry hop if you like
    say 0.69 g/L EKG. (4oz/brl)
    Carbonate ~ 1.5 vol. * Based on being primed

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  18. Recipes
    • The Brewfather® recipes are on Slack in pdf, and BeerXML format
    • 75% mash efficiency
    • Note my system settings are in essence BIAB no sparge with my aim
    32 L pre boil, 6 L boiloff ending up with 24 L in Copper, less 4 L trub
    and shrinkage, so 20 L into the fementer and 1 L loss voila 19 L for the
    keg.
    Body, Caramel, Sweet and Maltiness!
    No hop aroma or flavour.

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  19. References and links
    • Ant Hayes presentation on Southern English Brown Ale given to the BJCP in 2008 in
    Cincinnati https://legacy.bjcp.org/cep/nhc08_SEBA.pdf
    • 2007 BYO Article by Terry Foster https://byo.com/article/brown-ale/
    • Ron Pattinson, Let's Brew Wednesday, 1966 Drybrough Brown Ale (Mann’s)
    http://barclayperkins.blogspot.com/2020/01/lets-brew-wednesday-1966-drybrough-
    mba.html
    • Martyn Cornell, https://zythophile.co.uk/2011/03/31/why-theres-no-such-beer-as-
    english-brown-ale/ and Amber Gold and Black, Chapter 9
    • Making Invert unholymess archived site
    https://web.archive.org/web/20201130084838/http://www.unholymess.com/blog/bee
    r-brewing-info/making-brewers-invert
    • Ron Pattinson, Let's Brew Wednesday - 1968 Whitbread Forest Brown
    http://barclayperkins.blogspot.com/2016/12/lets-brew-wednesday-1968-
    whitbread.html
    • 1996 Zymurgy, Vol.19 Vol 3, Brown Ale in a Can, Seeley & Mansfield, p45—51
    • And just for some contrast BJCP2021 London Brown Ale 27A
    https://www.bjcp.org/style/2021/27/27A/historical-beer-london-brown-ale/

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  20. Peter Symons
    Brewing since 1998
    Graduate Certificate in Brewing – Ballarat University
    Siebel Institute’s WBA Concise Course
    BJCP Recognised Judge
    Researching old beers since 2009
    Author of three books about brewing historic beers.

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  21. My Books
    Print on demand
    https://www.lulu.com/spotlight/prsymons
    YouTube Channel - Tritun Books
    https://tinyurl.com/yjauw6pf
    email me
    [email protected]
    Facebook @bronzedbrews
    More on my website https://prstemp.wixsite.com/tritun-books

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