Recipe Type: All Grain
Yeast: Wyeast 1028: London Ale
Yeast Starter: 1L for 3338
Batch Size (Gallons): 6
Original Gravity: 1.036
Final Gravity: 1.010
IBU: 18 IBU
Boiling Time (Minutes): 75
Color: 16 SRM
Primary Fermentation (# of Days & Temp): 10 days @ 65°
Secondary Fermentation (# of Days & Temp): appropriate casking
Tasting Notes: Originally a challenge to produce a finished beer in 10 days grain to glass.

Originally a challenge to produce a finished beer in 10 days grain to glass, this has evolved into a house staple- sessionable at 3.5% and just exquisite when served at cellar temps on cask (my newest project!) or draught to a very light 1-1.5 volumes.

March Brown Mild
11-A Mild
Author: Jason Konopinski
Date: 2/3/09



Size: 6.0 gal
Efficiency: 80%
Attenuation: 71%
Calories: 118.72 kcal per 12.0 fl oz

Original Gravity: 1.036 (1.030 - 1.038)
|===================#============|
Terminal Gravity: 1.010 (1.008 - 1.013)
|===============#================|
Color: 19.35 (12.0 - 25.0)
|=================#==============|
Alcohol: 3.31% (2.8% - 4.5%)
|============#===================|
Bitterness: 16.0 (10.0 - 25.0)
|==============#=================|

Ingredients:
104.0 oz Maris Otter Pale Ale Malt
8.0 oz British Dark Crystal
5.0 oz Extra Dark Crystal
3.5 oz Pale Chocolate Malt
2.0 oz British Black Patent
10 g Magnum (14.5%) - added during boil, boiled 60 min

00:03:00 Mash-In - Liquor: 4.0 gal; Strike: 166.08 °F; Target: 158.0 °F
00:43:00 Saccharification Rest - Rest: 40 min; Final: 156.4 °F
01:13:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 10.0 min; Sparge #1: 2.29 gal sparge @ 175 °F, 10.0 min; Sparge #2: 2.29 gal sparge @ 175 °F, 10.0 min; Total Runoff: 7.86 gal

Results generated by BeerTools Pro 1.5.3

Carbonate to 1-1.5 volumes to approximate the levels achieved under 'real ale' conditions (use a carbonation chart!); my most recent batch will be racked to 5L mini-kegs and served on a cobbled-together beer engine.