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Brewed my dark mild recipe at Backbeat Brewing in Beverly, Mass. One of my original homebrew recipes that I tweaked and perfected. OG 1.039 FG 1.011 SRM 24 ABV 3.8% Muntons Mild Malt 75% Muntons Crystal 150 (60L) 12.5% Muntons Amber Malt 8% Muntons Chocolate Malt 4.5% Fuggles 19 IBU at 60 min...

Only one right answer here: Let's brew Wednesday - 1967 Eldridge Pope Hardy Ale There are still bottles of Thomas Hardy Ale floating around from the 90s on the secondary market. I brewed an Extract version a few years ago: Malts (1 lb) 1 lb (5.8%) — Muntons Crystal 150 — Grain — 60 °L Other...

Our Pale Malts are designed for all-malt grists, or grists with small amounts of adjuncts. Planet Pale has an estimated Diastatic Power of around 50 deg L, so the DP of your grist is 41.2 which is close to the minimum DP of 40 for a mash to convert itself. Since you're mashing a bit high...

It is the nature of the best to an extent. A full volume boil will get you less kettle caramelization. If you are doing a partial boil then topping off with water, use a late extract addition. If you want a yellow-colored wort, don't use any Crystal Malts and the lightest malt extract you can find.

All that is accomplished by boiling malt extract is isomerizing hop Alpha Acids. How much extract to add when is all about hop utilization. The idea is for the wort density of your partial boil to be the same as it would be if you were doing a full boil. Here's the easiest way to do a late...

Muntons is 100% English. It is an authentic choice for any of the British or continental styles in Brewing Classic Styles.

Nate is probably right. I can tell by the sack design the picture is very old.

A few suggestions No need for a 60 minute boil if your first hop addition is at 10 mins. All you will be doing is carmelizing the sugars in the extract. As soon as your extract is dissolved, I would add your first hop addition and boil for ten mins. If concerned with color use dry malt extract...