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Old 11-26-2009, 03:01 AM   #1
StAnthonyB
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Default What would you brew if you had this...

What would you brew if you had this laying around?

55# Bairds Pale Malt
10# Fawcett Pale Crystal 23.5L
5# Fawcett CaraMalt 10.5L
5# Fawcett Wheat Malt 1.85L
4# Fawcett Amber Malt (36L)
1.5# Fawcett Black Malt (455L)

1# Bravo pellets
1# Styrian (UK) pellets
1# First Gold pellets
1# Fuggle (UK) pellets
1# Target (GR) pellets

White Labs Yeasts
WLP037 Yorkshire Square Ale Yeast (Samuel Smith)
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%
Flocculation: High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High

WLP006 Bedford British (Charles Wells)
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium

WLP038 Manchester Ale Yeast
Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.
Attenuation: 70-74%
Flocculation: Medium-High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High

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Old 11-26-2009, 03:04 AM   #2
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I use secondaries. :p
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About 25 to 30 gallons of beer.

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Old 11-26-2009, 01:19 PM   #3
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Some English pale ale's

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Old 11-26-2009, 01:41 PM   #4
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Why, I'd make a mild! Delicious, delicious mild. Mmmmm.....mild.

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Old 11-26-2009, 03:30 PM   #5
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Quote:
Originally Posted by jsullivan02130 View Post
Why, I'd make a mild! Delicious, delicious mild. Mmmmm.....mild.


Now THAT'S a good answer! And, it figures it'd take a Sullie to say it.
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Old 11-26-2009, 03:48 PM   #6
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11-A Mild



Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 70.0%
Calories: 217.77 kcal per 22.0 fl oz

Original Gravity: 1.036 (1.030 - 1.038)
|===================#============|
Terminal Gravity: 1.011 (1.008 - 1.013)
|================#===============|
Color: 14.36 (12.0 - 25.0)
|==========#=====================|
Alcohol: 3.26% (2.8% - 4.5%)
|============#===================|
Bitterness: 18.8 (10.0 - 25.0)
|=================#==============|

Ingredients:
5.0 lb Pale Ale Malt
12.0 oz Pale Crystal Malt - (23.5)
12.0 oz CaraMalt - (10.5)
4.0 oz Amber Malt - (36)
2.0 oz Black Malt - (455)
.5 oz First Gold (7.5%) - added during boil, boiled 45.0 min
.5 oz First Gold (7.5%) - added during boil, boiled 15.0 min
White Labs WLP037 Yorkshire (Samuel Smith)

Schedule:
00:03:00 Mash-In - Liquor: 2.15 gal; Strike: 162.28 °F; Target: 150.0 °F
01:33:00 Sacch. Rest - Rest: 90.0 min; Final: 148.0 °F
02:18:00 Batch Sparge - 1st Runnings: 15.0 min; Sparge #1: 2.25 gal sparge @ 180.0 °F, 15.0 min; Sparge #2: 2.25 gal sparge @ 180.0 °F, 15.0 min; Total Runoff: 5.99 gal

Results generated by BeerTools Pro 1.5.3
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Old 11-27-2009, 01:28 AM   #7
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Wadda ya know.... I've been reading the Classic Beer style series book on mild (while drinking one of course). Great read!

http://www.amazon.com/Mild-Ale-Histo.../dp/0937381683

Kudos for posting a recipe.

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Old 11-27-2009, 01:38 AM   #8
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Quote:
Originally Posted by jsullivan02130 View Post
Wadda ya know.... I've been reading the Classic Beer style series book on mild (while drinking one of course). Great read!

http://www.amazon.com/Mild-Ale-Histo.../dp/0937381683

Kudos for posting a recipe.
Thanks man.

Do you think that will make a mild ale. I have no fear about playing with things a little. It doesn't have to be ultra-traditional. I would like to have two similar recipes using the same ingredients for the most part that come out as two distinctly different ales in seperate classifications.

I'd like to see someone rework that into a bitter but using the Charles Wells yeast in the stead of the Samuel Smith, and perhaps the Bravo hops and Styrians.

I just read that Pale Ale, Mild Ale, and working through Brown Ale. I am glad they made Mild Ale and Brown Ale seperate. Other than that I got a biography of GK Chesterson by Pearce of Ignatius Press that is holding my attention.
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Old 11-27-2009, 01:51 AM   #9
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I've wondered about using a Hochkurz mash (even though it is German).

138F; 15 minutes.
145F, 45 minutes.
156F; 30 minutes.

(Thanks Kaiser)

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Old 11-27-2009, 02:30 AM   #10
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Quote:
Originally Posted by StAnthonyB View Post
Other than that I got a biography of GK Chesterson by Pearce of Ignatius Press that is holding my attention.
Oh man, I LOVED that book. It even had me on the verge of tears at the end. What a great read about a great man.

As to the original question, I'd brew some beer, an ESB and a Mild, and an Old Ale (an ESB that you leave in secondary for six months or longer).
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