What’s a Brewola? It’s a club brewing event of a special kind. Have fun, show off your brewing skills and learn how different beers can be from the same recipe.
This Brewola has an additional purpose: to create an AABG entry for the February, 2010 AHA club-only competition. We are selecting a “Dark Mild” style recipe, and will be providing “kits” so that we are all really brewing from the same recipe and ingredients. There are two recipe options, each of which can be brewed all-grain or extract.
SS Minnow Mild Ale-Dark Mild
The second Big Brew recipe for 2009 started out as a homebrew recipe, then it was scaled up and brewed at a craft brewery and won the brewery’s first medal at the Great American Beer Festival (GABF), and now it’s a homebrew recipe again!
Most of the Dry Dock Brewing Co. recipes (including this one) began as homebrew recipes. Because of the strong homebrewing roots of the brewery, Dry Dock publishes all of their recipes in 5 gallon proportions so homebrewers can try to make them if they want. The Dry Dock Brewing Co. was founded in 2005 by the owners of The Brew Hut homebrew supply store and is located next door to the shop.
SS Minnow Mild Ale-English Dark Mild – All Grain Recipe
For a 5 gallon (19 L) yield
O.G.: 1.037
F.G.: 1.012
IBU: 15
Fermentables
5.5 lb (2.5 kg) 2-Row English Pale Malt
11 oz (312 g) English Crystal 55° L
6 oz (170 g) Crystal 120° L
3 oz (85 g) British Chocolate Malt
3 oz (85 g) Brown Malt (if unavailable, substitute Biscuit Malt or Amber Malt)
Hops
0.75 oz (21 g) East Kent Golding, 5.8% Alpha Acid, for 60 minutes (If E.K. Golding is unavailable, substitute Fuggle, or Willamette hops for 15 IBU.)
¾ tsp (3 g) Irish moss, for 15 minutes
Directions for All-Grain Recipe
Mash grains at 156°F (69°C) and hold for 60 minutes. Sparge with 170°F (76°C) water. Collect enough runoff to end up with 5 gallons after a 60-minute boil (approximately 6.45 gallons, or 24.4 L). Bring to a boil and add the bittering hops. Boil for 45 minutes before adding the Irish moss. Boil 15 minutes. After the 60-minute boil, chill to 67-70°F (19-21°C), transfer to a fermenter, pitch the yeast and aerate well. Ferment at 67°F (19°C) for a total of one week. Rack to secondary and age for a week. Rack to keg, or add bottling sugar and bottle.
Carbonation
Force carbonate at approximately 1.75 to 2.0 volumes of CO2. or Bottle condition using 2.5 to 3 oz by weight (70 to 85 g) corn sugar
¹The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.
SS Minnow Mild Ale-Dark Mild – Extract With Specialty Grains
5 gallons (19 L) yield with a 3.5-gallon (13.2 L) boil
O.G.: 1.037
F.G.: 1.012
IBU: 15
Fermentables
3.5 lb (1.6 kg) Light Dry Malt Extract, or 4.5 lb (2.0 kg) Light Liquid Malt Extract
11 oz (312 g) English Crystal 55° L
6 oz (170 g) Crystal 120° L
3 oz (85 g) British Chocolate Malt
3 oz (85 g) Brown Malt (if unavailable, substitute Biscuit Malt or Amber Malt)
Hops
0.75 oz (21 g) East Kent Golding, 5.8% Alpha Acid, for 60 minutes (If E.K. Golding is unavailable, substitute Fuggle, or Willamette hops for 15 IBU.)
¾ tsp (3 g) Irish moss, added at 15 minutes
Directions for Extract Recipe
Steep grains in 2.5 gallons (9.5 L) of water at 150°F (66°C) for 30 minutes, raise temperature to 170°F (77°C) then strain and sparge with 2 quarts (1.9 L) of hot water. Stir in extract for a total boil volume of 3.5 gallons (13.2 L), and bring to a boil. At the beginning of the boil, add the bittering hops. Boil for 45 minutes then add the Irish moss. Boil for 15 more minutes. After the 60-minute boil, cool the wort to 67°-70°F (19°-21°C). Transfer wort to fermenter and top-up to 5 gallons with pre-boiled and cooled water. When the wort temperature is down to 67°F (19°C), pitch the yeast and aerate well. Ferment at 67°F (19°C) for one week. Rack to secondary and age for one week. Rack to keg, or add the bottling sugar and bottle.
Carbonation
Force carbonate at approximately 1.75 to 2.0 volumes of CO2. or Bottle condition using 2.5 to 3 oz by weight (70 to 85 g) corn sugar. After the beer is carbonated, store for 2 or 3 weeks at the ideal serving temperature of 50-54°F (10-12°C) before serving.
RECIPE: NUTTY MAN BROWN ALE
OG: 1:041
FG: 1.013
ADF: 69%
IBU: 17
Color: 26 SRM
Alcohol: 3.8%
Boil: 60
Pre-boil volume: 7 gallons
Pre-Boil Gravity: 1:035
Extract:
English Pale Ale LME (3.5oL) 5 pounds 64.5%
Steeping Grains:
Crystal (80oL) 1 lb. 12.9%
Crystal (120oL) 10.0oz. 8.1%
Special; Roast 0.5lb. 6.5%
Pale Chocolate (200oL) 6.0 oz. 4.8
Carafa Special 0.25lb. 3.2
Hops
Kent Goldings 5%aa, 60min 0.85 oz. 17.4 IBU
Fermentation and Conditioning
Ferment at 68o F. When finished, carbonate the beer to approximately 1 to
1.5 volumes.
All Grain Option
Replace the English pale ale extract with 6.9 lbs. British pale ale malt.
Mash at 153o F.
Keys to brewing Southern English Brown
Another rare beer style, Southern English Brown is a dark, rich, smooth malty-sweet beer with plenty of caramel and dark fruit. This beer has little in the way of hop character and just enough hop bitterness to keep the malt sweetness from being cloying. It is similar in many ways to mild, but it is bigger and sweeter.
Just like brewing a great mild, you want to brew this beer leaving enough dextrins and other residual sugars to give it plenty of mouthfeel. Using lots of specialty malts and a good base English pale ale malt creates a nice broad malt backbone and plenty of malt character. Keep the hops simple, with just a bittering addition, and ferment with English yeast that has a low level of attenuation.
NOTE: For either of these recipes, we will be substituting 18 grams of the Mauribrew Ale yeast – more than enough for a 5 gallon batch.
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