Due to an iminent parting of the ways, other than kits I think my brewing days are over. However, I think I'll be able to squeeze one last brew day in this weekend, but don't have time to come up with a recipe. I think something rather bitter would be apt. Anyway, below is an approximation of the ingredients I have:
Grain
4kg Pale malt
150g Torrified wheat
100g Black malt
200g Chocolate malt
400g Smoked Peat malt
400g Munich malt
1kg Vienna malt
400g Roasted barley
I may have some amber malt and brown malt.
Hops
Bobeck
Golding
Fuggle
Saaz
Target
I think that's just about it. Yeast I'll be ordering over the next couple of days. Thanks in advance.
Help!
-
seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
- Location: Los Alamos, New Mexico, USA
- Contact:
Re: Help!
Wow, sounds like some back-story there. Well, hopefully this'll help a little.
We're going to brew the delicious SEYMOUR-MSHERGOLD FESTIVAL MILD, a complex, malty, distinctly English dark strong mild.
6 US Gallons = 5 Imperial Gallons = 22.7 Liters
MALTS:
74.8% = 8.8 lb = 4 kg, Pale Malt
18.7% = 2.2 lb = 1 kg, Vienna Malt
3.7% = .44 lb = 200 g, Chocolate Malt
2.8% = .33 lb = 150 g, Torrified Wheat
HOPS:
Bittering/flavor: 1.5 oz = 43 g, Fuggles, 90 minutes
Aroma: 1 oz = 28 g, Goldings, 10 minutes, steep until chilled
MASH @ 156°F/69°C 60 minutes or until converted.
BOIL 90 minutes.
STATS assume 75% mash efficiency and 75% yeast attenuation:
OG ≈ 1.053
FG: 1.013
ABV ≈ 5.2%
IBU ≈ 29
SRM ≈ 19° SRM/37° EBC
If you got 'em:
Couple pinches of calcium carbonate in mash. Pinch of gypsum in boil to make your hops pop. Irish moss near end of boil for clarity.
YEAST: Ideally, ferment with Wyeast 1332 "Northwest Ale" which is from the Hales Brewery in Seattle, Washington, USA (hence, Pacific "Northwest") but originally from the historic Gales English ale strain. But realistically, any English ale yeast will be fine. Windsor and S-04 would be great choices.
PRIME bottles/keg with 1/3 cup brown sugar, boiled with some water.
We're going to brew the delicious SEYMOUR-MSHERGOLD FESTIVAL MILD, a complex, malty, distinctly English dark strong mild.
6 US Gallons = 5 Imperial Gallons = 22.7 Liters
MALTS:
74.8% = 8.8 lb = 4 kg, Pale Malt
18.7% = 2.2 lb = 1 kg, Vienna Malt
3.7% = .44 lb = 200 g, Chocolate Malt
2.8% = .33 lb = 150 g, Torrified Wheat
HOPS:
Bittering/flavor: 1.5 oz = 43 g, Fuggles, 90 minutes
Aroma: 1 oz = 28 g, Goldings, 10 minutes, steep until chilled
MASH @ 156°F/69°C 60 minutes or until converted.
BOIL 90 minutes.
STATS assume 75% mash efficiency and 75% yeast attenuation:
OG ≈ 1.053
FG: 1.013
ABV ≈ 5.2%
IBU ≈ 29
SRM ≈ 19° SRM/37° EBC
If you got 'em:
Couple pinches of calcium carbonate in mash. Pinch of gypsum in boil to make your hops pop. Irish moss near end of boil for clarity.
YEAST: Ideally, ferment with Wyeast 1332 "Northwest Ale" which is from the Hales Brewery in Seattle, Washington, USA (hence, Pacific "Northwest") but originally from the historic Gales English ale strain. But realistically, any English ale yeast will be fine. Windsor and S-04 would be great choices.
PRIME bottles/keg with 1/3 cup brown sugar, boiled with some water.