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Tweaked SS Minow Mild Ale from Big Brew 09
Mild • All Grain • 19.00 L
The original recipe is shown in the following site: http://www.beertown.org/events/bigbrew/recipes.html#recipe_3. I replaced the brown malt by the toasted pale malt. I didn't have the brown malt, and didn't want to purchase the biscuit malt or the amber malt, as the original recipe suggests for substitution. The efficiency was reduced to 72 percent, since that is the typical rate I have. The yeast used was the sediment from my "Fuller's London Pride" clone, so, I expect this beer will be a little on dryer side.
August 28, 2009 pm 03:05pm
4.0/5.0 1 rating
Ingredients (All Grain, 19.00 L)
- 2.61 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.325 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.178 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.090 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.010 kg
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 30 g
East Kent Goldings - 4.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.75 tsp
Irish Moss (15 min. boil) - (omitted from calculations)
Irish Moss (15 min. boil)
- 0.75 tsp
Gypsum (at mashing. ) - (omitted from calculations)
Gypsum (at mashing. )
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
The toasted pale malt was made by myself from the left-over of pale malts in the previous batches. Preheat the oven to 180C and spread the whole pale malt for at least 10 min. until the surface of the malts turns reddish. Then crush with other malts. Infusion mashing with a protein rest. Brewed on 7/7/09. The SG was 1.044, and the FG was 1.004. So, as I expect, this beer will taste a little dryer than the original one. Bottled on 8/14/09.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.035 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 17.8 SRM | 12 - 25 | |
| Alcohol: | 3.2% ABV | 2.8% - 4.5% | |
| Bitterness: | 19.9 IBU | 10 - 25 | |
Discussion
Smooth and Easy
2009-09-21 1:36pm
Now the carbonation is complete, and I tasted this beer. Very smooth and easy to drink, that gives me a good change of pace. It is a typical bitter in a milder side with low alcohol contents, and not much of a hop character is present. (Good for women. ) Some may need more of the hop character, but the style of this beer prohibits over-hopping, I guess. I usually brew beers with rather intense characteristics, so the encounter with this beer has been a fun.
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