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Orfy's Mild-Mannered Ale
Mild • All Grain • 5 gal
Like Orfy's Granddad used to drink. (In Cheshire perhaps?) Modified this popular HBT recipe to US units and 5gal batch. Also added 2 oz de-bittered black malt to adjust for correct SRM. Had to fiddle with the hop proportions to get desired IBU with 2 oz of Fuggles @ 4.5AA
June 3, 2011 am 12:09am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5.75 lbs
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 1.5 lbs
Crystal Malt II; Thomas Fawcett
Crystal Malt II; Thomas Fawcett
Ale colour and flavour adjustment tailored to requirement.
- 0.25 lbs
Chocolate Malt; Thomas Fawcett
Chocolate Malt; Thomas Fawcett
Roasted coffee flavor.
- .125 lbs
De-Bittered Black Malt (Mout Roost 1400); Dingemans
De-Bittered Black Malt (Mout Roost 1400); Dingemans
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
- .875 oz
Fuggle - 4.5 AA% pellets; boiled 45 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.125 oz
Fuggle - 4.5 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Mash @ 158F for 60m Boil for 60m Primary for 10 days
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.037 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 21.6 SRM | 12 - 25 | |
| Alcohol: | 3.7% ABV | 2.8% - 4.5% | |
| Bitterness: | 23.8 IBU | 10 - 25 | |
Discussion
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