- Recipe Type
- Extract
- Yeast
- Nottingham
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.044
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 30
- IBU
- 47
- Color
- 9
- Primary Fermentation (# of Days & Temp)
- 5 @ 67F
This recipe is old enough that it doesn't fall into current styles. Bitter as an ESB, color is closer to a Mild.
6.6 lbs Northwestern Light LME (20% rice syrup)
4 oz. Crystal 40L
1 oz. Chocolate malt
Heat two gallons to 160F and steep grains for 20 minutes.
Boil for 30 minutes
1 oz. Fuggles 4.9%
1 oz. EKGoldings 5.0%
0.25 oz. Columbus 12.2%
Add extract and boil 5 minutes longer to sanitize.
6.6 lbs Northwestern Light LME (20% rice syrup)
4 oz. Crystal 40L
1 oz. Chocolate malt
Heat two gallons to 160F and steep grains for 20 minutes.
Boil for 30 minutes
1 oz. Fuggles 4.9%
1 oz. EKGoldings 5.0%
0.25 oz. Columbus 12.2%
Add extract and boil 5 minutes longer to sanitize.