- Recipe Type
- All Grain
- Yeast
- Windsor
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.036
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 60
- IBU
- 13
- Color
- 11
- Primary Fermentation (# of Days & Temp)
- 4 days @ 20c
- Tasting Notes
- Light body and bitterness. Esters and pears in the palate.
I've seen plenty of lawnmower beers in the forum so I wanted to share my version of a British workers of old type beer. Most pale milds have gone by now (you can still get some, like Timothy Taylor's Golden Best), so it's worth a go. It's the kind of thing you'd drink during chores a tad heavier than mowing the lawn, like digging out tree roots or chopping stuff. Light, light bodied, pleasant light bitterness, and some complex yeast and invert sugar related esters. Very mellow stuff.
5 US gallons
OG 1.036, FG 1.011, 13IBU, 11SRM
6.5lb Maris Otter
8oz #3 invert sugar (or dark candi syrup)
6oz Medium British Crystal Malt (or 70L)
60 minute boil
60m - 1/3oz Challenger (11IBU)
15m - 1/6oz Challenger (2IBU)
After cooling, pitch Windsor and during the following days rouse regularly. You'll struggle to clear Windsor, so you want to use a dash of finings before casking or bottling. For casking, transfer to cask after four days when FG is about to plateau, add finings to the cask and roll it on the floor.
5 US gallons
OG 1.036, FG 1.011, 13IBU, 11SRM
6.5lb Maris Otter
8oz #3 invert sugar (or dark candi syrup)
6oz Medium British Crystal Malt (or 70L)
60 minute boil
60m - 1/3oz Challenger (11IBU)
15m - 1/6oz Challenger (2IBU)
After cooling, pitch Windsor and during the following days rouse regularly. You'll struggle to clear Windsor, so you want to use a dash of finings before casking or bottling. For casking, transfer to cask after four days when FG is about to plateau, add finings to the cask and roll it on the floor.
