Category 41: English Brown Ale

Color:
Copper to dark brown
Clarity:
Chill haze is acceptable at low temperatures.
Perceived Malt Aroma and 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 and Flavor:
Very 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
Alcohol by Volume:
4.20% – 6.00%
IBU:
12-25
SRM Color:
12-24