
English Mild
Northern English Brown Ale • Extract • 5 gal
October 25, 2001 am 04:12am
Ingredients (Extract, 5 gal)
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 2.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 40 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Primed with Dark DME. When I make this again, I'll probably up the chocolate malt.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.034 | 1.040 - 1.052 | ![]() |
Terminal Gravity: | 1.009 | 1.008 - 1.013 | ![]() |
Color: | 26.5 SRM | 12 - 22 | ![]() |
Alcohol: | 3.3% ABV | 4.2% - 5.4% | ![]() |
Bitterness: | 20.2 IBU | 20 - 30 | ![]() |