5 gallons (19 liters)
OG: 1085/15.5 degrees Plato
Alcohol: 8 to 9% by volume
Bitterness: 45 IBUs
Color: 25 SRM (deep ruby)
Yeast: British ale strain, Wyeast 1099 or 1275; White Labs WLP 002, WLP 005
All-grain recipe calculated at 75 percent efficiency
All-Grain Recipe
14 pounds (6.4 kg) English mild ale malt
1.5 pounds (680 g) Melanoidin malt
8 ounces (227 g) English brown ale
3 ounces (85 g) röstmalz (Carafa) malt
No comparable extract + steeped grain recipe.
Hops (calculated for whole hops; use 25 percent less for pellets)
1.8 ounces/51 gm, 90 minutes, Fuggles (4.5 percent AA)
0.75 ounces/21 gm, 30 minutes, Northdown (8 percent AA)
0.75 ounces/21 gm, 5 minutes, Northdown (8 percent AA)
Mash should be a simple infusion mash at 152 degrees F (67 degrees C) for one hour; then raise to 170 degrees F (77 degrees C) for mash out, then begin sparge. Ferment at 60 to 65 degrees F (15 to 18 degrees C).
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