- Recipe Type
- All Grain
- Yeast
- Nottinghram
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.054
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 90
- IBU
- 40
- Color
- 10
- Primary Fermentation (# of Days & Temp)
- 10 days at 66F
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- None
- Tasting Notes
- Biscuit and honey mixed in with a little orange rind and spicy hops.
This is a slightly toned down version of one of my old milds to make it compatible with modern BJCP guidelines (strong bitter) and converted from metric. Lovely light amber colour, slightly malt forwards but still dry and hoppy. Balanced.
5 US gallons
Grist
4.25lb Maris Otter (46%)
4.25lb Belgian pale malt (Dingelmans) (46%)
0.8oz Black Patent Malt (0.5%)
10oz Invert sugar syrup #2 (7%)
I run two mashes, the first at ~150F, the second at ~160F. Feel free to mash in the middle.
90 minute boil
Hop additions:
90m - 1oz EKG
20m - 1oz EKG, 1oz Saaz
Ferment with Nottingham. To dry hop add 1oz of a blend of EKG and Saaz to taste.
5 US gallons
Grist
4.25lb Maris Otter (46%)
4.25lb Belgian pale malt (Dingelmans) (46%)
0.8oz Black Patent Malt (0.5%)
10oz Invert sugar syrup #2 (7%)
I run two mashes, the first at ~150F, the second at ~160F. Feel free to mash in the middle.
90 minute boil
Hop additions:
90m - 1oz EKG
20m - 1oz EKG, 1oz Saaz
Ferment with Nottingham. To dry hop add 1oz of a blend of EKG and Saaz to taste.
