1955 Whitbread recipe
Mild Malt is Briess Ashburne, Crystal 80L is Simpsons Crystal 75L.
"Brown Sugar, Dark" is actually "Invert sugar No.3" which was prepared by mixing 0.75lb sugar, 1/3 cup of water, roughly a tsp of lemon juice and 1 tsp of diammonium phosphate. Sugar was dissolved and heated to just about boiling (watch this), then heat reduced to simmering for about 2+ hours. Color contribution is perhaps a nod to a shade darker than without the sugar. The sugar definitely had a dark fruit, raisiny sweet flavor that intensified during the process of making it. It will be interesting to see if any of this carries through to the finished product as I suspect it will be fermented out.
|Enter desired final yield (volume):|
|5.00 pounds||94.2% of grist|
|0.31 pounds||5.8% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
|0.75 pounds||Brown Sugar, Dark|
|0.86 ounces||4.3 AAUs|
|0.43 ounces||2.2 AAUs|
|1.29 ounces||Total Hop Weight||6.5 AAUs|
|Total Boil Time:||60 minutes|
To 1.25 gallons Milwaukee tap water, add 1/8 tsp each of gypsum and calcium chloride. This achieves a residual alkalinity of 31. Decided not to dilute with RO or add any kettle additions.
Targeted to mash at 149F for 45 minutes but hit 146F. Added 2 cups boiling water to raise temp to 149F. After 45 minutes, added 2.4 gallons of ~180F water as a mash out and drained 3.2 gallons of first wort at 1.034. Added 3 gallons to mash to batch sparge and got 6.3 gallons into the kettle at 1.023 before adding sugar. After adding sugar before the boil, gravity was 1.030.
My starch conversion efficiency was lower on this batch. Maybe it was the combination of thick mash, cool mash, short time and/or crush. In the future I might decide to just do a no-sparge mild in the future or just get it from a partigyle. The sparging however, got all my expected sugars out (recipe calculated for 80% kettle efficiency).
Boiled 60 minutes to end up with about 5.3 gallons chilled wort at 1.037.
Pitched dry yeast and maintained temperature at 64-65F which is still a few degrees too cold yet. Nottingham is pretty clean yeast to begin with.
10/21/10 - Day 5 SG=1.008 Krausen has dropped and there is a diacetyl note.
10/24/10 Day 8 SG=1.008 Diacetyl is still there but much subdued, beer at 67F since Day 5. Beer is thin but will expect to look for subtle flavors when more mature, especially for the dark sugar and mild ale malt. Plan on racking to keg and polypin/cubitainer in 3 days to carbonate.
10/26/10 Day 10 SG=1.008 Kegged 4 gallons. 1 gallon to cubitainer with corn sugar to target 1.5 volumes CO2
10/27/10 Day 11 CO2 14psi.
Released gas from cubitainer so it does not burst while I'm hunting.
11/2/10 Cubitainer swelled and put into refrigerator
11/3/10 I really have to look for the crystal and sugar character may be all fermented out, though color contribution is apparent (amber not quite red). It is becoming common with my pale british ales that they are noticeably better on warming and with low carbonation. The mild malt is lost on me without a side-by-side comparison.
11/7/10 Day 22 Keg version - The odd note that I've had in my english bitters (using EKGs) has really subsided, making this the quaffable session beer this was meant to be. 3 weeks from brewday seems to be closer to the peak for these type of beers. I would not mind seeing a more characterful yeast used as Nottingham really isn't bringing anything except a clean profile. I'll need to find a different beer for cultivating neutral yeast. Wife said "This tastes like Miller Lite" *eyeroll*
12/23/20 two months after brewday - Forgot to mention the cubitainer/cask condition experiment was a bit of a fail. Had it at Thanksgiving and it was noticeably flat and tea-like. Astringency? Maybe. I'm still using the corona mill (could be shredding more husks) and the last runnings are estimated at 1.012, which is OK. I wonder if this comes out more in low-gravity beers. The kegged version is past its prime, which I believe started the decline about 2 weeks ago. Having it now makes me wish it had some flavoring/aroma hops or a more characterful yeast. But it was a beer brewed to recipe and is still a decent drinker, but to be drunk young and in quantity, quickly!
|Primary:||11 days @ 64-67° F|
|Age:||11 days @ 42° F|