Let's Brew Wednesday - 1969 Elgood Brown Ale

Now here’s a rarity: a real Brown Ale recipe. Why a rarity? Because most brewers were simply tweaking their Dark Mild to create a Brown Ale. Meaning they don’t show up in brewing records.

The recipe is a fairly typical mix of base malt, flaked maize and sugar. With the latter providing most of the colour. There’s also some crystal malt which will also be doing some of the lifting with regards to the colour. The base malt was 100% mild malt. Which is no surprise.

The brewing record is rather vague as to the type of sugar being used, describing it simply as “invert”. I’ve guessed No. 3, but it could equally have been No. 1 or No. 3. Feel free to use another invert of your choice.

A fairly standard underlet mashing scheme was used.

action	barrels	strike heat	initial heat	mins stood
mash	20	147º F	140º F	20
underlet	4	198º F	149º F	100
sparge 1	20	168º F
sparge 2	6	164º F
sparge 3	22	158º F

Into the copper went a single type of English hops from the 1968 crop. 

1969 Elgood Brown Ale
mild malt	4.00 lb	64.00%
crystal malt 60 L	0.75 lb	12.00%
flaked maize	0.75 lb	12.00%
No. 3 invert	0.50 lb	8.00%
caramel 500 SRM	0.25 lb	4.00%
Fuggles 95 min	0.33 oz
Fuggles 60 min	0.33 oz
Fuggles 30 min	0.33 oz
OG	1030
FG	1007
ABV	3.04
Apparent attenuation	76.67%
IBU	13
SRM	16
Mash at	149º F
Sparge at	168º F
Boil time	95 minutes
pitching temp	60.5º F
Yeast	WLP007 Dry English Ale