5 Gallon mini mash BIAB recipe, concocted by Shiloh & Stephen for our wedding collection.
We are slowly stepping away from extracts as our base sugar load. this was our first increase in grain bill to compensate for 1.5 lb reduction in our extract contribution.
3lb extra pale LME
1lb Amber LME
1/2lb light DME
3lb 6row malt
2oz 150L crystal
20z 40L crystal
2oz Brown malt
2-1/4oz aromatic malt
1-1/2oz coffee malt
2oz alder munich
1oz Kent Golding hops @ 60min
1/2oz willimette @ 15 min
1/2oz willimette @ 0 min
1/2 tsp Wyeast beer nutrient blend
WLP005 White Labs British Ale liquid yeast
Mash grains @ 152-155 F for 1hour
drain grain bag
Sparge 2qts water 175 F 8 min
combine sparge to wort
bring back to boil, reduce and control at 160-165
add 3lb extra pale LME at 60min
add 1oz kent golding at 60min
add 1lb amber extract at 15min
add 1/2oz willimette at 15min
add 1/2lb light DME 0 min
add 1/2oz willimette at 0 min
add 1/2tsp Wyeast beer nutrient 0 min
immerse cool to 68F, areate, pitch yeast
Take Origional gravity reading 1.076 OG
Will post again later, after things have begun to settle.
transfer to 6.5 Glass carboy. will ferment 2 weeks minimum, then transfer to secondary 5 gallon glass carboy for additional month.
bottle at 6-7 weeks total age for natural carbonation. to be served 2 months after bottle condition.
We will be trying to use geletan finings for this one. will by my first time EVER to try to clarify a beer. since i'm a stout,porter,brown drinker, clarity has never mattered to me.
total expected age at time of first bottle to be tested 14-15 weeks
will be held for approximately one year until our wedding. forcing us to keep our hands off it for a VERY long time.
Anyone wanna check my Gravity reading and see if it sounds right?
does this conform to a true red ale?
this is our second recipe from scratch. first one that we followed correct mashing temp on, and potentially our best beer yet.
please comment on anything you see that concerns you, or pleases you.
Stephen & Shiloh