Recipe Wanted (Austerity Bites))

[Uncle Joshua]

I'm still broke so need to keep using what I have. I'm looking for something that would be nice on those lovely spring nights, around 3.5%


Grain

MO 4kg
Amber 390g
Crystal 500g
Vienna 130g
Chocolate 220g
Carafa 3 140g





Challenger 26g
Progress 56g
Golding 24g
Target 30g
Celeia 17g
Fuggles 84g
Citra 37g
Magnum 57g

Yeasts

Windsor
Gervin English Ale
Safale US 05

Cheers.

[seymour]

Here you go. This is no lame user-upper, it's a damn fine beer recipe. Ridiculously tasty when properly cask-conditioned. Happy brewing!

SEYMOUR HOCK (a dark mild loosely based on Fullers Hock)
all-grain recipe

6 US Gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL:
78% = 6 lb = 2.7 kg, Maris Otter Pale Malt
11% = .85 lb = 386 g, Amber Malt
9% = .69 lb = 314 g, Crystal Malt
2% = .15 lb = 70 g, Chocolate Malt

MASH at 153°F/67°C for 60 minutes or until converted.

SPARGE ≈ 170°F/76.7°C

BOIL 60 minutes, add a pinch of gypsum at the beginning, Irish Moss with 15 minutes remaining

HOPS:
.8 oz = 23 g, Target, ≈ 8% AA, 60 minutes

YEAST:
Windsor strain, ferment ≈ 68°F/20°C

STATS assume 80% mash efficiency and 70% yeast attenuation:
OG: 1.038
FG: 1.011
ABV: 3.5%
IBU: 22
COLOUR: 15°SRM/29.6°EBC

[Uncle Joshua]

My beer engine bring that out at 3.2%. Would you mod the grain bill or just go with it?

[seymour]

It probably comes down to how your program accounts for pre-boil versus final volumes, mash efficiency, and/or yeast attenuation. As always, feel free to adjust any way you like.

It sounds to me like you could increase everything by 10% (except you'll run-out of amber malt), or decrease your water by 10%, or just trust my recipe...

But when the rubber meets the road, it would be hard to make a bad batch of beer from this combination of ingredients, you know?

[Uncle Joshua]

It probably comes down to how your program accounts for pre-boil versus final volumes, mash efficiency, and/or yeast attenuation. As always, feel free to adjust any way you like.

It sounds to me like you could increase everything by 10% (except you'll run-out of amber malt), or decrease your water by 10%, or just trust my recipe...

But when the rubber meets the road, it would be hard to make a bad batch of beer from this combination of ingredients, you know?

Think I'll go with trusting your recipe. You're going to stuggle to come up with something for next week.

[WishboneBrewery]

by the looks of those malts you could make a lovely stout, no fussing with late hops unless you throw the Challenger in at the end of boil

[seymour]

...You're going to stuggle to come up with something for next week.

That's true, you need more base malt. BUT if you can buy, beg or borrow 1.9 kg more Maris Otter, then you have what you need to brew this quick-and-dirty Mighty Oak Oscar Wilde Mild clone. As you know, the real ale is a frequent blue ribbon winner. I don't guarantee the same for this recipe, but it'll getcha pretty damn close. You could also utilize the cool trick of drawing several pints of first-runnings into a sauce pan and boiling down to a caramelized syrup, eventually adding it back to the full boil.

all-grain recipe

6 US Gallons = 5 Imperial Gallons = 22.7 Litres

FERMENTABLES:
91% = 7.08 lb = 3.2 kg, Maris Otter Pale Malt
5.1% = .4 lb = 186 g, Crystal Malt
3.9% = .3 lb = 140 g, Carafa III (the real recipe contains Black Malt instead)

MASH at 152°F/66.7°C for 60 minutes or until converted, add a pinch of calcium carbonate if you've got it.

SPARGE ≈ 170°F/76.7°C

BOIL 60 minutes, Irish Moss with 15 minutes remaining

HOPS:
1 oz = 28.3 g, Challenger, 60 minutes (and as pdtnc stated: another small handful at flame-out would be lovely)

YEAST:
Gervin English Ale (same as Nottingham), ferment ≈ 69°F/20.5°C

STATS assume 80% mash efficiency and 74% yeast attenuation:
OG: 1.039
FG: 1.010
ABV: 3.7%
IBU: 25
COLOUR: 18°SRM/35°EBC