Hoppy English Mild Bastard (1 ratings)

Extract Recipe

Submitted By: KipDM (Shared)
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Brewer: Kip Camp
Batch Size: 5.00 galStyle: Mild (11A)
Boil Size: 3.17 galStyle Guide: BJCP 2008
Color: 20.8 SRMEquipment: Kip's Equipment
Bitterness: 21.2 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Amount Name Type #
8.00 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 1
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
2.00 oz Chocolate Malt (350.0 SRM) Grain 3
5 lbs Light Malt Extract LME (26.9 SRM) Extract 4
1 lbs 4.00 oz LME Pilsen Light (Briess) (2.3 SRM) Extract 5
7.00 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 6
1.00 oz Goldings, East Kent [5.8%] - Boil 60 min Hops 7
1.00 oz Saphir [3.8%] - Boil 15 min Hops 8
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 10
1.00 oz Saphir [3.8%] - Dry Hop 7 days Hops 11


Added 2oz. chocolate malt for color and flavor. Added LME and sugar to up the gravity. The sugar is 1 cup. Added extra hops purely for aroma and flavor, what can I say, I like to modify to see what happens. The German Saphir is 8.3% Beta acid for good aroma and flavor. The Extract was actually DME but since it was not in the program i converted using LMEx0.8=DME (or 1# DME/0.8=1.25# LME).


by KipDM

i really like the added aroma and flavor of the hops i added. the extra chocolate malt also adds more character.

::edit:: over time this has really come out as a strong beer for me. i love it! will re-rate after my Black IPa has matured.

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