Evan!
Well-Known Member
In the immortal words of Sir Ice Cube, once again, it's on!
Next Saturday, February 7th, we're holding the first CVBD of 2009. It will again be at Flyin' Lion's house in Chester, Virginia. PM him for directions if you want to attend. No set start time, but I'm going to try to be there before 10am. There's no requirement that you brew the official recipe/style, but it's encouraged (for education purposes, to be able to see the same recipe side by side from different brewers). What we've come up with is a British Mild Ale---the recipe is as follows (comments/criticism welcome!) I've listed the Thames Valley strain because AHS seems to be taking their sweet f*cking time pulling my order. I'd like to use the Yorkshire VSS strain that I ordered, but it's not going to be here in time to make a good starter. The Thames is pretty awesome...but you could really use any British strain like that. WLP002 and Wyeast 1968 are the ones BCS suggests. S04 could also work, but with such a delicate style like this, I'd suggest going with a liquid strain.
Next Saturday, February 7th, we're holding the first CVBD of 2009. It will again be at Flyin' Lion's house in Chester, Virginia. PM him for directions if you want to attend. No set start time, but I'm going to try to be there before 10am. There's no requirement that you brew the official recipe/style, but it's encouraged (for education purposes, to be able to see the same recipe side by side from different brewers). What we've come up with is a British Mild Ale---the recipe is as follows (comments/criticism welcome!) I've listed the Thames Valley strain because AHS seems to be taking their sweet f*cking time pulling my order. I'd like to use the Yorkshire VSS strain that I ordered, but it's not going to be here in time to make a good starter. The Thames is pretty awesome...but you could really use any British strain like that. WLP002 and Wyeast 1968 are the ones BCS suggests. S04 could also work, but with such a delicate style like this, I'd suggest going with a liquid strain.
Code:
Brackish Slop
A ProMash Recipe Report
BJCP Style and Style Guidelines
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11-A English Brown Ale, Mild
Min OG: 1.030 Max OG: 1.038
Min IBU: 10 Max IBU: 25
Min Clr: 12 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 12.63
Anticipated OG: 1.037 Plato: 9.31
Anticipated SRM: 17.6
Anticipated IBU: 18.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 11.11 Gal
Pre-Boil Gravity: 1.033 SG 8.40 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.2 10.00 lbs. Maris Otter Pale Malt Great Britain 1.038 3
4.0 0.50 lbs. Pale Chocolate US 1.030 200
7.9 1.00 lbs. Special Roast Malt America 1.033 40
7.9 1.00 lbs. Crystal 120L Great Britain 1.033 120
1.0 0.13 lbs. Carafa Special Germany 1.030 600
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 6.00 18.8 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
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WYeast 1275 Thames Valley Ale
Water Profile
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Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.63
Water Qts: 17.00 - Before Additional Infusions
Water Gal: 4.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 5.26 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.