Brett's HBGB Barrel 7.0 , 2nd runnings Mild, Batch 70 
All Grain Recipe
Submitted By: brett (Shared)
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| Batch Size: 5.50 gal | Style: Mild (11A) |
| Boil Size: 7.24 gal | Style Guide: BJCP 2008 |
| Color: 17.1 SRM | Equipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L) |
| Bitterness: 15.7 IBUs | Boil Time: 60 min |
| Est OG: 1.033 (8.2° P) | Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb |
| Est FG: 1.006 SG (1.4° P) | Fermentation: Ale, Two Stage |
| ABV: 3.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 0.36 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 7.09 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 3.55 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 2.36 oz |
Brown Malt (65.0 SRM) |
Grain |
4 |
| 2.36 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
| 1.18 oz |
Carafa III (525.0 SRM) |
Grain |
6 |
| 1.18 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
| 4.00 oz |
Molasses [Boil] (80.0 SRM) |
Sugar |
8 |
| 0.50 oz |
East Kent Goldings (EKG) [6.4%] - Boil 60 min |
Hops |
9 |
| 0.50 tsp |
Wyeast Beer Yeast Nutrient Blend (Boil 10 min) |
Misc |
10 |
| 0.50 oz |
East Kent Goldings (EKG) [6.4%] - Boil 5 min |
Hops |
11 |
| 1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
12 |
Taste Notes
°FNotes
2019-04-24: Brewday:
Parti-gyle based on second runnings from the Barrel 7 Stout with molasses and EKG added. Everything went fine.
MT had cooled considerably but HLT liquor was heated to 190°F for sparging.
Recipe created from copy of first runnings recipe. Original hops, chocolate in boil, and yeast were deleted, and new ones added. OG was modified via slider (desktop version of BeerSmith) until post-mash gravity matched reading from refractometer.
Wort oxygenated via splashing and shaking. O2 bottle is empty and needs replacing.
2019-05-13: Racked to Keg #5 for HomebrewCon 2019 in RI. Refractometer reads 5.0 Brix, 1.019 SG, for an FG of 1.011 and ABV of 3.01%.
2019-05-14: Added vial dregs, maybe a drop or so apiece, from Maineical Yeast: Brett A (Brettanomyces anomala - similar to b. causenii) and Brett B (Brettanomyces brux - similar to b. trois), to the keg (and returned to pressure). The hope here is to get a little barrel aged character. The Brettanomyces and the molasses differentiate this from it’s bigger Barrel 7 cousin.
2019-05-31: It's serving tomorrow so I took another refractometer reading at 5.0 Brix or 1.011. No change. Taste is a bit hoppier than prefered but there is some Brett flavor now. Good.This Recipe Has Not Been Rated
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