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Cardiff Dark NEB
Northern English Brown Ale • All Grain • 5 gal
Recipe by Duncan Hook of The Cellars - Cardiff, Wales, was listed as a Mild Ale in Stephen Snyder's, "The Brewmaster's Bible". But the OG, FG, SRM and IBU's are far outside the style. So I created a tweaked recipe called "Cardiff Dark" under the Mild Ale style, then worked up this recipe which stays as true as possible to the original. This required making assumptions for missing details, like the SRM for the crystal malt and the type of yeast.
May 16, 2010 pm 02:57pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .3125 lbs
Extra Dark Crystal; Pauls Malt
Extra Dark Crystal; Pauls Malt
Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.
- .3125 lbs
Black; Crisp
Black; Crisp
Dark color and an astringent smoky flavor.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 oz
Fuggle - 4.3 AA% pellets; boiled 120 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Notes
Substituted Light brown sugar for the Demerara sugar listed in original. Note the need for a very high mash efficiency in order to reach the target OG. Mr. Hook's mash schedule looks to achieve that with 2gal water held constant at 145-148deg for 3 hrs, then 170deg sparge to collect 5.5gal. Bitterness is out of range even for the NEB style, with the single 2oz hop addition at the start of a 120 minute boil. Duncan's maddeningly vague call for "fresh yeast from your local brewer" required divination from the instructions: ferment 5 days at 60-65deg w/ gentle stir daily; transfer to secondary for 10 days/till clear. Wyeast 1338 (or WLP011) seems the best fit.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.013 | |
| Color: | 22.7 SRM | 12 - 22 | |
| Alcohol: | 4.3% ABV | 4.2% - 5.4% | |
| Bitterness: | 44.4 IBU | 20 - 30 | |
Discussion
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