Recipe Type: Extract Yeast: Nottingham Batch Size (Gallons): 5.5 Original Gravity: 1.044 Final Gravity: 1.008 IBU: 47 Boiling Time (Minutes): 30 Color: 9 Primary Fermentation (# of Days & Temp): 5 @ 67F
This recipe is old enough that it doesn't fall into current styles. Bitter as an ESB, color is closer to a Mild.
6.6 lbs Northwestern Light LME (20% rice syrup)
4 oz. Crystal 40L
1 oz. Chocolate malt
Heat two gallons to 160F and steep grains for 20 minutes.
Boil for 30 minutes
1 oz. Fuggles 4.9%
1 oz. EKGoldings 5.0%
0.25 oz. Columbus 12.2%
Add extract and boil 5 minutes longer to sanitize.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
How would you describe the taste? This looks very interesting with the 30 min boil.
__________________ Keg1: IRA Keg2: StarSan Keg3: British Bitter Keg4: StarSan Bottle: Belgian Strong Golden Ale Secondary: 68ºF air Primary1: Cider Primary2: Nothing Planned: hmmmmmm
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The flavor is really nice. Bitter, with a low hop flavor/aroma. Solid malt backbone.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
Maclay's 56 Mild (old recipe)
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