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Mild 2006
Mild • Partial Mash • 5.5 gal
The dark brown sugar in the recipe is actually rapidura, direct from Brazil. I learned from one of my Brazilian students that the "r" in rapidura is actually pronounced as an "h", similar to to "habidura".
November 24, 2006 pm 03:58pm
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Ingredients (Partial Mash, 5.5 gal)
- .50 lbs
Maris Otter Pale
Maris Otter Pale
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.
- .50 lbs
English Mild Ale
English Mild Ale
Dry, nutty malty flavor. Promotes body. Use in English mild ales.
- .50 lbs
English 2-row Munich
English 2-row Munich
Used for extra flavour and colour in nitro-keg ales.
- .1875 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.
- .0625 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 3.00 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .50 lbs
Lyle's Golden Syrup
Lyle's Golden Syrup
Increases alcohol without flavor. Liquid invert sugar.
- .125 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .1250 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.00 oz
East Kent Goldings - 5.1 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Danstar Windsor
Danstar Windsor
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.037 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 16.3 SRM | 12 - 25 | |
| Alcohol: | 3.4% ABV | 2.8% - 4.5% | |
| Bitterness: | 22.2 IBU | 10 - 25 | |
Discussion
Characteristics of rapadura
2014-05-22 8:35pm
I would also use rapadura in a belgian strong dark ale, but I wanted to know the characteristics of it to input in beersmith. What EBC, start gravity and yield you used? thank you very much
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