Manns brown ale clone

Discussion on brewing beer from malt extract, hops, and yeast.

Post by Dazzer » Wed Apr 02, 2008 10:12 pm

Stonechat wrote:Hi Dazzer, I did not intend to put you off doing a Mann's clone and am sorry if I did. Sometimes you have to give something like this a try and if not successful keep tweaking what you do until you get close.
No i will give it ago, its only 15 litres.

You know what they say "He Who dares wins!!"

User avatar
Under the Table
Posts: 1428
Joined: Tue Feb 05, 2008 6:33 pm

Post by Stonechat » Wed Apr 02, 2008 10:20 pm

8) 8) 8)

User avatar
Under the Table
Posts: 1357
Joined: Fri Jan 27, 2006 6:00 pm
Location: Shropshire

Post by johnmac » Thu Apr 03, 2008 9:37 am

Is it possible that Manns Brown contains lactose?

Witchfinder General

Post by Witchfinder General » Fri Apr 11, 2008 8:17 pm

The nearest I got to a Manns Brown Ale was called Titanic Lifeboat Ale. I got this from a book titled Brew Your Own Real Ale At Home. This was a very refreshing pint and I made two 5 gallon barrels of the stuff. I might make another batch of this and bottle it for the winter months. Oh I forgot to mention that I made it from a full mash. I've just realised I'm reading the extract section. OOOpps :?


Re: Manns brown ale clone

Post by RdeV » Tue Apr 26, 2011 6:15 am

Pardon me for resuscitating an old thread...
In what was a surprising development, I've been fairly pleased with the few batches of Southern English Brown I've made of late. The recipes I used were not dissimilar to Jamil Zainasheff's recipe. High mash temp, loads of spec malts (~25%), however as much as I respect his work, I don't really want to use saccharine as per the late great Dave Line. Previously I've used Wy1026, they were quite clean and refreshing (not thin, watery or boring though), other brewers liked them, so I thought I'd try Wy1768 for malt emphasis and perhaps some fruit character, if it gets too pushy or cantankerous I'll go back to 1026. This is the third attempt in this current series, I'd welcome any suggestions or observations.

Code: Select all

Size: 22.2 litres
OG: 1.040,	FG:1.010, 	Alc(abv):3.9, 	IBU:16.6, 	SRM: 26.9
Name                           amount units  pppg    lov   %
Bairds Perle                     2.10    kg 1.038    4.0  58.5%
Weyermann Munich II              0.60    kg 1.036    9.0  16.7%
Simpsons Heritage Crystal        0.22    kg 1.036   90.0   6.1%
British Chocolate                0.20    kg 1.034  475.0   5.6%
Thomas Fawcett Dark Caramalt     0.14    kg 1.034   55.0   3.9%
British Brown                    0.11    kg 1.032   70.0   3.1%
German Wheat Caramel             0.11    kg 1.038   45.0   3.1%
Weyermann Rye Caramel            0.08    kg 1.036   65.0   2.2%
German Carafa Special            0.03    kg 1.030  900.0   0.8%
Step        Temp   End    Ramp    Min
alpha        69.0   69.0    0     90
Name                 amount units  Alpha    Min   IBU
Northdown             24.00     g    5.8   70.0  16.6
Yeast: Wyeast 1768PC English Special Bitter
90 minute boil
Caramelise 2L whole wort and return to boil
Ferment 18C
Thorough diacetyl rest

User avatar
Piss Artist
Posts: 107
Joined: Tue Jun 14, 2011 9:55 am
Location: Oxford, UK

Re: Manns brown ale clone

Post by basswulf » Wed Dec 23, 2020 11:54 pm

Pardon me for resuscitating an even older thread (and for coming out of a long posting hibernation to do so). I've recently been enjoying Manns Brown Ale, on for £1 a bottle at my local Morrisons. At 2.8%, it is light weight and, as noted, extremely sweet compared to most beers. I was looking for hints on a recipe, which led me to this thread.

Having read it through, the thought strikes me - what about brewing a stronger beer (for the bottle conditioning and keeping properties) and then adding it to a dose of a caramel syrup (and possibly even some water) on serving? I know that sounds like it could be a ghastly cocktail but I wonder if it would be a pragmatic approach to capturing an easy going session beer without messing around with either saccharine or pasteurisation as ways to stop the yeast in the bottles getting carried away in a fermentable sugar-rich environment?


Post Reply