So today we revisit the Newcastle Brown Ale clone recipe from Saturday’s brewing session. Short of the fact that it took nearly an hour to grind almost 13 pounds of malt, the brew seems to be a success – so far. Within 10 minutes of pitching the yeast, fermentation already began. The next day, the airlock would not stop spurting out gas. So we seem to be doing well so far, although I am slightly concerned at how fast it is fermenting. Here is how the recipe turned out:

The Malt:

  • 9lb. Marris Otter Ale Malt
  • 8oz. Chocolate Malt
  • 8oz. Crystal Malt
  • 4oz. Black Patent Malt

The Hops:

  • 0.5oz. Willamette Whole Leaf (bittering)
  • 1oz. East Kent Goldings (finishing)

We will revisit the brew in approximately two weeks when it is taken in for bottling.