Net Brown Ale Beer Recipe

Category Brown Ale
Recipe Type Extract
 
Fermentables
 .75 lb Cara-Munich Crystal
.25 lb Special B
1/8 lb Chocolate Malt
6.5 lb Amber Malt Extract Syrup
 
Hops
 1 oz Brewers Gold - 60 min
1 oz Fuggle - 5 min
 
Yeast ale yeast 
Procedure Single stage fermentation between 65 and 72 Deg F (ie room temp) for 1 to 2 weeks. The original recipe (from Austin Homebrew Supply) called for Whitbread dry yeast, but I've also used Windsor & Nottingham dry and Wyeast 1098 & 1968 all with good results. I've used tap water, bottled water, and softened water w/ water crystals. Occasionally I've used Irish Moss, but I don't think it does anything.

New Peculier

Category Strong Ale
Recipe Type Extract

Fermentables
 6.6 lbs dark extract
.5 lbs crystal malt
.25 lbs black patent malt
2 tsp water crystals
 
Hops
 1.5 oz Fuggles (45 minute boil)
.5 oz Fuggles (10 minute boil)
 
Other
 1 tsp Irish moss
.5 cup black treacle
 
Yeast Whitbread ale yeast 
Procedure Put malts into a boiling bag and place into 2--1/2 gallons of cold water. Bring to boil and remove, sloshing about and draining well (as one would with a [giant] tea bag). Add extract, 1.5oz fuggles and boil 45 minutes. During the last 10 minutes add the remaining hops. Cool (I take my pot outside and put it in a baby bathtub full of circulating cold water from the garden hose). Rack into a carboy and add yeast (I started the yeast with cooled-boiled water but recently I have taken to putting the yeast directly into the warm wort). I let it go for 4 days then racked into a second carboy where it sat for another week before bottling. Bottle as usual.

New Stout II  

Category Stout
Recipe Type All Grain
 
Fermentables
 9 lb Munton & Fison English Pale malted barley
3 lb roasted barley (unmalted)
1/2 lb English Crystal malt(40L)
1/2 lb Black Patent malt
 
Hops
 2 oz East Kent Goldings hops (60 minutes)
 
Other
 2 tsp. Irish Moss (@30 minute mark)
 
Yeast Wyeast 1084 (Irish Ale) 
Procedure Mash in a single infusion at 155F for 60 minutes. The hops were, and always are, whole flower. This batch did not use a starter for the yeast, although I highly recommend using a one-pint starter for ales. My system is somewhat inefficient, so your extraction may be higher than my reported gravities. As I generally realize 26 points/pound, you should adjust the grain bill accordingly.
Judges generally embraced this beer (although a couple were turned off by the large amount of roasted barley), but that has not prevented me from tweaking around the edges. While the above recipe served me throughout 1993, in 1994 I incorporated several suggestions from better judging sheets, resulting in New Stout III, which has remained unchanged since.
 

New Stout III  

Category Stout
Recipe Type All Grain
. 
Fermentables
 9 lb Hugh Baird English Pale malted barley
3 lb roasted barley (unmalted)
1/4 lb HB English Crystal malt(130L)
1/2 lb Black Patent malt
1/2 lb flaked barley
 
Hops
 1.5 oz Chinook hops (13.1 AA% for 60 minutes)
1.5 oz EKG hops (15 minutes)
0.5 oz EKG hops (1 minute)
 
Other
 1 tsp. Irish Moss (@30 minute mark)
 
Yeast Wyeast #1084 Irish Ale
Procedure Mash in a single infusion at 151 or 152F for 60 minutes. Mash out between 168F and 176F. The hops are whole flower. My system is somewhat inefficient, so your extraction may be higher than my reported gravities. As I generally get 26 points/pound, you should adjust the grain bill accordingly.

Newcastle Brown  

Category Brown Ale
Recipe Type Extract

Fermentables
 3.3 lbs. British pale malt extract
3.3 lbs. British amber malt extract (or less)
1 lbs. turbinado sugar (from health food shop)
8 oz. British dark crystal
4 oz chocolate malt
.5 C. priming sugar
 
Hops
 2 ozs Fuggles at 45 minutes (williamette or styrain goldings good as)
.5 oz Fuggles at 10 minutes (optional)
 
Other
 4 oz. wheat
 
Yeast Wyeast 1028 London ale yeast 
Procedure Steep grains in a bag 30 minutes in 1 Gal. of 150 degree water. Rinse a bit with 170 degree water. Add extracts. 60 minute boil, chill to 75 degrees, rack to leave behind cold break, pitch with 1.5 Qts of yeast and starter. Aerate 12 hours with air and a .22 u air filter. Rack at end after 3-4 days. Rack at 2 weeks and bottle. Style has low hops and low carbonation. Nut flavor I think is from the barely refined sugar. The english have a dark brown sugar (raw sugar??) that we in the states do not, british recipes call for it.