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Parti-gyle Brown/ Mild

I am planning to use the SWIG method described in BYO. This will yield two concentrated worts of different gravities. I will boil and hop them separately. After dilution I am hoping to wind up with worts of about 1.060 (Brown Ale) and 1.035 (Mild Brown).

Brewer: Nathan Shackelford Email: nathan@shackelford.org
URL: http://67.184.135.50/wordpress/?page_id=273
Beer: Parti-gyle Brown/ Mild Style: English Brown
Type: All grain Size: 5 gallons
Color:
46 HCU (~21 SRM)
Bitterness: 44 IBU
OG: 1.093 FG: 1.012
Alcohol: 10.4% v/v (8.2% w/w)
Water: Burton salts or gypsum for harder water.
Grain: 12 lb. British pale
6 lb. American Munich
3 lb. 8 oz. American crystal 40L
Mash: 60% efficiency
Mash at 155° F for 45 min. Batch sparge twice to yield 8 gal. of run off, split into two batches of 4 gal.
Boil: 90 minutes SG 1.071 6.5 gallons
Irish Moss at 30 min. remaining.
Hops: 2 oz. Kent Goldings (5% AA, 90 min.)
1 oz. Kent Goldings (5% AA, 30 min.)
1 oz. Kent Goldings (5% AA, 15 min.)
Yeast: Safale 023, one sachet per batch.

Recipe posted 11/22/06.