Recipe: Tilley’s Brown Ale













This is a recipe for a competition run at our sister club @leekhomebrew, the brief: Brew something with an element of Chocolate. I’ve chosen an American Brown Ale, a style defined as, a malty but hoppy beer frequently with chocolate and caramel flavours. The hop flavour and aroma complements and enhances the malt rather than clashing with it. In choosing hops that will compliment the chocolate malt, inspiration comes from a very British source – the Old Fashioned Sweet Shop. Tilley’s Chocolate Limes being the confectionery of choice.

So, to the hop store (freezer), I have Wai-iti hops, described as citrus, stone fruit, spicy and fruity, with specific aroma descriptors including fresh peaches and apricot characteristics; freshly squeezed limes with top notes of mixed citrus and spice. Underpin that with Citra, the name says it all, and I think the hops will be in the right ball park.  Although a malt forward style I’ve decided to spread the hops out over the boil, with 60 minute, 15 minute and Flame Out additions all providing 15 IBUs each, and a GU:BU ratio of 0.82 to satisfy the hophead in me, although this should be tempered a little by a high carbonate and Chloride rich water profile. Finally topping things off with a moderate 4.5g/L dry hop addition, keeping things unmistakably American.


The malt bill contains a total of 12% Crystal malts for sweetness and toffee flavours, Munich to add a extra maltiness, Torrified Wheat for head retention and Chocolate malt for colour and that all important Chocolate element. Mashed for medium body.


First Runnings
Recipe Specifications.

Batch Size : 11.00

Estimated OG: 1.055 SG

Estimated Colour: 46.7 EBC

Estimated IBU: 45.0 IBUs

Mash: 60 Minutes @ 66.7

Boil Time: 60 Minutes



Maris Otter Blend (6.0 EBC) – 76.0 %

Cara-Pils (2.5 EBC) – 6.9 %

Munich Malt (40.0 EBC) – 5.5 %

Crystal Malt 60L (120.0 EBC) – 5.1 %

Chocolate Malt (1050.0 EBC) – 4.5 %

Torrified (3.9 EBC) – 2.0 %



Target [11.50 %] – 5.68g @ 60.0 min (15.0 IBUs)


Wai-iti [3.40 %] – 19.37g @ 15.0 min (7.5 IBUs)

Citra [13.50 %] – 5.37g @ 15.0 min (7.5 IBUs)

Protofloc – ½ Tablet @ 15.0 min


Wai-iti [3.40 %] – 31.74g @ 0.0 min (7.5 IBUs) 20 minute steep.

Citra [13.50 %] – 7.99g @ 0.0 min (7.5 IBUs) 20 minute steep.


Fermented at 20C with Whitelabs WLP028 Edinburgh Ale Yeast.


Dry hopped with 38g Wai-iti and 11.5g Citra.


Post Boil Wort

One thought on “Recipe: Tilley’s Brown Ale

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