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Poudre Mudd
Specialty Beer • Partial Mash • 5 gal
steeped mash at 150 for 45 min with 1 1/2 gal. h2o. sparged with 1/2 gal with 180 h2o . added steeped h2o to boiling 2 gal. added extract. added williamette, not fuggles for the (60) and Fuggles at (0). irish moss at (15). added to 1/2 gal boiled and cooled h2o in carboy. cooled to 72 and added yeast.
October 7, 2006 am 12:13am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 1 lbs
Belgian Special B
Belgian Special B
- 0 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 5 lbs
Dark Liquid; Alexanders
Dark Liquid; Alexanders
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 1 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- 1 oz
Fuggle - 4.2 AA% pellets; boiled 60 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 oz
Fuggle - 4.2 AA% pellets; boiled 0 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
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
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 38.6 SRM | 1 - 50 | |
| Alcohol: | 6.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.8 IBU | 0 - 100 | |
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