This London Brown Ale recipe was provided to Chop & Brew by Jessica Ihms, whose homebrewed version won Best of Show silver medal at the inaugural Déjà Brü Homebrew Competition in 2023, the topic of this Chop & Brew episode.
London Brown Ale
Batch Size: 5 gallons
OG: 1.043
FG: 1.014
ABV: 3.8%
IBU: 22
SRM: 29
Ingredients
Fermentables
- 6.5 lb Maris Otter (69.3%)
- 1 lb crystal 80 (10.7%)
- 10 oz crystal 120 (6.7%
- 0.5 lb Special Roast (5.3%)
- 0.5 lb Pale Chocolate (5.3%)
- 4 oz Carafa II (2.7%)
Hops
- 1 oz Fuggles [5.6%aa] – 60 minutes – 22 IBUs
Yeast
- White Labs WLP013 London Ale Yeast
Process
- Mash grains at 158°F for 60 minutes.
- Collect wort and boil for 60 minutes, adding hops per recipe.
- Cool wort to 68°F and pitch yeast.
- After fermentation is complete, add 1 lb lactose before bottling.
Brewer’s Notes
As far as the inspiration goes, I like tackling recipes that may have been sidelined for whatever reason and don’t get a lot of love. This popped up during some research and it sounded really appealing. I added the lactose straight to the bottling bucket, saving it for the last step because I wanted to see how much residual sweetness there was before dosing it with lactose so I didn’t over-sweeten it.