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Post by Alex Bullock on Feb 10, 2016 9:28:32 GMT -5
I love this recipe. It's simple, cheap, very approachable and I can easily drink a couple without getting drunk. I would think it would be simple to do as an extract batch with steeped grains as well. I find it to be very mild, but full in flavour and very approachable for non-craft beer drinkers or fans of the BMC lagers.
11 gallon batch (2 x 5.5 gal in 6 gal carboys)
OG: 1.042 FG: 1.012 IBU: 20 SRM: 17 ABV: 4.0%
14 lbs 12 oz Marris Otter 1 lb 2 oz Crystal 120 1 lb 2 oz Crystal 60 7 oz Chocolate Malt (Thomas Fawcett & Sons)
Mash at 152F for 60 mins Mashout to 168F before lautering 60 min boil
1.5 oz UK East Kent Goldings (7.2%) at 60 mins 1/4 tsp DAP at 15 mins 1 tab whirlfloc at 5 mins
Chill to 68F, pitch yeast and let rise to 71F for bulk of fermentation. I fermented for 7 days and then kegged because these were brewed for a party on short notice.
I split this batch and used WLP013 London Ale and WLP023 Burton Ale (I actually repitched the slurry into my English IPAs, see my post on that recipe). You could ferment with S04 or Nottingham, but I would stay away from Windsor Ale. Windsor Ale yeast would leave too much residual sugars behind and the beer would be too sweet.
I would think if you find some good quality and fresh Marris Otter malt extract and steeped the specialty grains you could brew a very good extract based version. OBK has an Amber LME that if you steeped just the chocolate malt in it you could make a decent version that way.
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