European Brown Ale

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Servings: 50 Difficulty: Intermediate
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A malty, smooth German-style brown ale with earthy hop notes and a rich amber hue
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European Brown Ale

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 50 Calories: 2119.5

Description

This European Brown Ale offers a balanced, smooth drinking experience with a deep amber color and a malty sweetness that lingers pleasantly. Brewed with a combination of amber and light malt extracts, it delivers a robust body without being overly heavy. The addition of Burton water salts enhances the water profile, bringing out the natural character of the grains, while Fuggles and Willamette hops provide a subtle, earthy bitterness and floral aroma that complements the malt backbone perfectly. Ideal for homebrewers seeking a reliable, sessionable ale, this recipe is straightforward to execute yet yields complex flavors. It pairs beautifully with hearty meals like roasted meats or aged cheeses, making it a versatile choice for casual gatherings or quiet evenings. The fermentation process creates a clean finish, allowing the rich malt character to shine through in every sip.

Ingredients

Directions

  1. Fill a large brewing pot with 2 gallons of water and bring it to a gentle simmer over medium heat.
  2. Dissolve the Burton water salts into the simmering water, stirring continuously until fully incorporated.
  3. Slowly add the Amber Malt Extract Syrup and Light Malt Extract Powder to the water, stirring constantly to prevent scorching or sticking to the bottom of the pot.
  4. Once the malt extracts are fully dissolved, increase the heat to bring the mixture to a full, rolling boil.
  5. Add the Fuggles hops to the boiling wort and maintain a steady boil for 15 minutes, skimming off any foam that rises to the top.
  6. Add the Willamette hops to the boil and continue cooking for an additional 5 minutes to extract the finishing aromas and flavors.
  7. Remove the pot from the heat and allow the wort to cool to room temperature, covering it to prevent contamination.
  8. Transfer the cooled wort to a sanitized fermentation vessel and pitch the ale yeast according to the package instructions.
  9. Seal the vessel with an airlock and allow the beer to ferment for 1-2 weeks until bubbling subsides and specific gravity stabilizes.
  10. Dissolve the corn sugar in a small amount of hot water and add it to the beer just before bottling to carbonate the final product.

Nutrition Facts

Servings 50

Amount Per Serving
Calories 2119.5kcal
% Daily Value *
Total Fat 25.1g39%
Saturated Fat 3.8g19%
Cholesterol 0.0mg0%
Sodium 98.6mg5%
Total Carbohydrate 352.1g118%
Dietary Fiber 0.8g4%
Sugars 169.5g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ale, homebrew, beer, fermentation, amber, malt, hops, fuggles, willamette, burton salts, extract, brewing, vegan, alcoholic, craft beer, brown ale, german style, session beer, yeast, corn sugar
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