Description
This is a Community Recipe created by nic-firth
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Ingredients Included
Crisp Crystal Malt (360 grams)
Crisp Chocolate Malt (100 grams)
East Kent Goldings ( GOLDINGS ) Pellets (14 grams)
Fuggles Pellets (14 grams)
Cascade Pellets (16 grams)
Celeia (Styrian Goldings) Pellets (64 grams)
NBS Classic English Ale Yeast 12g (1 packs)
Spray Dried Malt Extract – Extra Light – 1kg (2 packs)
Spray Dried Malt Extract – Extra Light – 500g (1 packs)
Method
Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 22
Original Gravity: 1046
Final Gravity: 1012
ABV %: 4.5
IBU: 35
THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
The Mash
Heat 10-12L water to 66°C put the grains in a hop sock and soak for and hour. at the end of the hour remove the hop sock with the grains in it and begin the boil.
Once a rolling boil has been reached start a 60 minute timer and add the East Kent Goldings and Fuggles hops, at 15 minutes before the end put the Cascade and Celeia hops.
Secondary additions and timing:
Transfer the boiling wort to a fermentation vessel and add the dry malt extract, stirring to dissolve it. Once the dry malt extract is dissolved top up with water to 22L, once the wort is below 26°C sprinkle the yeast on the wort and leave the bucket somewhere that will maintain a stable temperature of about 18°C for 2 weeks before bottling.
Yeast: Classic English ale yeast
Fermentation temperature/steps: 18°C 10 days Cold crash for 4 days if possible
Comments:
Nicolas Graham (verified owner) –
Genuinely impressed.
This was my first crack at a partial mash kit and the results are very close to the real thing.
I foutered with the recipe only inasmuch as I used a slightly larger mash volume and also sparged with a few litres too. I also tweaked my water chemistry too, but that was it.
Very good!
Symeon Breen (verified owner) –
My first partial mash, all went smoothly it was a bit cloudy when we started to drink it after only 2 weeks conditioning in a PB, and i thought it was a bit too chocolatey and was thinking of adding less chocolate malt next time. However when we finished it off two weeks later it was becoming really well balanced and excellent pint. I will be brewing this again shortly but will try to leave for 4 weeks once in the PB next time . try …