New English Mild sb

All Grain Recipe

Submitted By: theBottleFarm (Shared)
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Brewer: Brewing Classic Styles
Batch Size: 3.00 galStyle: Mild (11A)
Boil Size: 3.92 galStyle Guide: BJCP 2008
Color: 22.9 SRMEquipment: SB Pot and 5g Cooler ( 3 Gal/11.3 L) - All Grain
Bitterness: 25.7 IBUsBoil Time: 60 min
Est OG: 1.038 (9.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Single Stage
ABV: 3.1%Taste Rating: 30.0

Amount Name Type #
3 lbs 10.21 oz Pearl (2.1 SRM) Grain 1
4.65 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2
3.88 oz Acidulated (Weyermann) (1.8 SRM) Grain 3
3.88 oz Chocolate Malt (350.0 SRM) Grain 4
3.72 oz Dark Crystal Malt (Muntons) (150.0 SRM) Grain 5
2.32 oz Valley Malt Chocolate Malt (200.0 SRM) Grain 6
1.00 oz First Gold [7.5%] - Boil 15 min Hops 7
0.50 Whirlfloc Tablet (Boil 5 min) Misc 8
0.9 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 9


Used the remaining 1/2 of grain bill from eugene brown as a replacement for base malt. Added extra .05kg us chocolate. Using _old_ uk first gold pellets as 15m additon. Used BIAB bag in mash tun. Collected fairly full 3g carboy, and 1g (including sludge / break) . Pitched us05 in 1g, and 1/2 of the 1968 2nd gen (from Daisy Cutter Clone) for 3g. Plan is to ferment out. Split the batch after ferment into two batches. 50% Raise temp to 200, leave in oven for 2hrs. 50% freeze distill remove alcohol. Send samples off to white labs for testing. Aiming for below 1% abv after boil. Serve at 52-55*F.

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