New English Mild sb 
All Grain Recipe
Submitted By: theBottleFarm (Shared)
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| Brewer: Brewing Classic Styles | |
| Batch Size: 3.00 gal | Style: Mild (11A) |
| Boil Size: 3.92 gal | Style Guide: BJCP 2008 |
| Color: 22.9 SRM | Equipment: SB Pot and 5g Cooler ( 3 Gal/11.3 L) - All Grain |
| Bitterness: 25.7 IBUs | Boil 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 |
Ingredients
| 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 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
8 |
| 0.9 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
9 |
Notes
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.This Recipe Has Not Been Rated
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