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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How would you describe the taste? This looks very interesting with the 30 min boil.
__________________ Keg1: 80/- Keg2: root beer Keg3: Patersbier Keg4: StarSan Secondary: 68ºF air Primary1: Irish Red Ale Primary2: English Pale Ale Planned: Belgian Trip
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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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