English-Style Brown Ale

Perception

Color:

Copper to dark brown

Clarity:

Chill haze is acceptable at low temperatures

Perceived Malt Aroma & Flavor:

Roast malt may contribute to a biscuit or toasted aroma proﬁle. Roast malt may contribute to the ﬂavor proﬁle. Malt profile can range from dry to sweet.

Perceived Hop Aroma & Flavor:

Very low

Perceived Bitterness:

Very low to low

Fermentation Characteristics:

Low to medium-low level fruity esters are appropriate. Diacetyl is usually absent in these beers but may be present at very low levels.

Body:

Medium

Analytical

Original Gravity (°Plato):

1.04-1.05 (10-12.4 °Plato)

Apparent Extract/Final Gravity (°Plato):

1.008-1.014 (2.1-3.6 °Plato)

Alcohol by Weight (Volume):

3.30%-4.70% (4.20%-6.00%)

Bitterness (IBU):

12-25

Color SRM (EBC):

12-24(24-48 EBC)

2023 Brewers Association Beer Style Guidelines used with permission of Brewers Association.

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Pages in category "English-Style Brown Ale"

This category contains only the following page.

R

Raposa Brown Ale