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So Far (So Good)/Lo Five

So Far (So Good)/Lo Five

Mild • All Grain • 5 gal


This generated recipe is serving as the basis for two recipes I'm mashing right now (June 8, 2008). One, "So Far (So Good)," is close to this one, a single-step mash with a simple grainbill, to be fermented with S-04. The other ("Lo Five") is a multi-step mash with a more complex grainbill (added Carastan, Caramel 80, and chocolate). That one is to be fermented with US-05. The "brown malt" is actually some 6-row I roasted in a corn popper. The one in the "Lo Five" is darker than the one in the "So Far."

June 8, 2008  05:45pm

4.0/5.0 1 rating

Ingredients (All Grain5 gal)

  • 5.57 lbs American 6-row Pale

    American 6-row Pale

    Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.

  • 0.73 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • 0.51 lbs Belgian Special B

    Belgian Special B

  • 0.37 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 0.08 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 0.4 oz Challenger -8.0 AA% pellets; boiled 60 min


    Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.

  • 0.50 oz Strisselspalter -3.2 AA% pellets; boiled 15 min


    French variety related to Hallertauer.

  • FermentisS-04Safale S-04

    FermentisS-04Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 11 -English Brown Ale

Subcategory: A -Mild

Range for this Style
Original Gravity: 1.035 1.030 -1.038
Terminal Gravity: 1.010 1.008 -1.013
Color: 17.8 SRM 12 -25
Alcohol: 3.3% ABV 2.8% -4.5%
Bitterness: 19.3 IBU 10 -25



Tasty Mild

2008-07-08 10:21am

Lo Five, the American version is very tasty. Balanced, rather complex, easy drinking. It seems to have reached its peak rather quickly. Some earthiness, bit of honey aroma. Bitterness smooth and clean. So Far (So Good), the British version, isn't really as good but is still quite interesting. A bit watery, some roastiness, a bit of astringency. Remained green for a while though it cleared up quickly.

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