Andrimne Mild

Source: Gahr Smith-Gahrsen
Recipe added: 10/03/03
Email: gahrsen@yahoo.no

Lovely, chocolaty session ale. Serve as real ale. cheers.

Specifics

Recipe type: All Grain
Batch Size: 22.5
Starting Gravity: 1034
Finishing Gravity: 1010
Time in Boil: 90 min.
Primary Fermentation: 5 days at 19 C
Secondary Fermentation: 7 days at 19 C
Additional Fermentation: 2 weeks in keg/cask

Ingredients:

2.4 kg Muntons pale malt
500 g Muntons crystal malt
100 g Chocolate malt
20 g East Kent Goldings whole hops, 6.7%aa, 90 min.
10 g East Kent Goldings whole hops, 6,7%aa, 5 min.
5 g Irish moss, 15 min.
1 liter Wyeast 1968 starter
75 g white sugar for priming
5 g isinglass dissolved in 1 dl of water

Procedure:

Single infusion mash 68 C, 90 min. Sparge until SG in runnings drops to 1012, top up with water.

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