Meet Mr. Mailard

Brewer: 1.5 gallon batch
Batch Size: 1.60 gal	Style: Northern English Brown Ale (11C)
Boil Size: 4.06 gal	Style Guide: BJCP 2008
Color: 4.3 SRM	Equipment: 5 Gal Igloo 4 gallon pot
Bitterness: 26.2 IBUs	Boil Time: 180 min
Est OG: 1.043 (10.6° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.008 SG (2.1° P)	Fermentation: Ale, Two Stage
ABV: 4.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 tsp	Calcium Chloride (Mash 60 min)	Misc	1
0.50 tsp	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
2 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	3
0.05 oz	Perle [8.0%] - First Wort	Hops	4
0.05 oz	Willamette [5.5%] - First Wort	Hops	5
0.05 oz	Willamette [5.5%] - Boil 60 min	Hops	6
0.10 tsp	Baking Soda (Boil 60 min)	Misc	7
0.10 oz	Willamette [5.5%] - Boil 25 min	Hops	8
0.05 oz	Cascade [5.5%] - Boil 15 min	Hops	9
0.25 tsp	Irish Moss (Boil 10 min)	Misc	10
0.10 oz	Cascade [5.5%] - Boil 5 min	Hops	11
1.0 pkgs	Vermont Ale Conan Yeast (The Yeast Bay #Conan Strain from Heady Topper)	Yeast	12
5.00 ml	Clarity Ferm (Primary 0 min)	Misc	13

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