Mild English Brown
Source: Sid Odgers
Recipe added: 07/08/05
I did not expect this to turn out anything like as well as it did, given that it was just sort of cobbled together from spare parts. It has a huge aroma, and is eerily similar to Newcastle, except that it is a trifle less bitter. That's to be expected with the hops used, however.
Recipe type: Extract
Batch Size: 27 litres
Starting Gravity: 1.055
Finishing Gravity: 1.010
Time in Boil: 60 minutes
Primary Fermentation: 1 week
Secondary Fermentation: 2 weeks
- Two kilograms light LME
- One kilogram dark LME
- 500g light DME (added as an afterthought)
- 250g crystal (60L) malt
- 250g chocolate malt
- 25g wilamette hops
- 25g goldings hops
- Safale yeast
Steeped 500g of grains in 20 litres of 65 degrees C water for 40 minutes. Sparged and discarded grains.
Added 3kg LME, plus the 500g of DME which I had lying around and wanted to use. Stirred well, and grabbed 500ml to rehydrate the yeast with. Brought to a rolling boil, then added 25g of Wilamette pellets.
Half of Goldings pellets added at 30 min, remainder at 50 min.
Chilled in laundry trough with ice until 20 degrees C (about 45 minutes). Added 10 litres of pre-boiled water to fermenter, and poured in the wort (boiled down to about 17 litres).
Aerated vigorously, took OG reading, and pitched 500ml rehydrated safale yeast.
1 week in primary, rack to secondary for two weeks, then bottle conditioned. 27 litres is exactly three cases of 375ml bottles, coincidentally.
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