Feb 07

Sarah Hughes Dark Ruby Mild v0.1

Sarah Hughes Brewery

This recipe was passed over to me to help show me exactly what crystal malt can do… that and brew a really cool Mild… big, traumatologist even for the Brits. This one is still aging in the keg, but so far this is a really tasty mo’fo. I’ll be really curious to see how this ages – I just cracked one of the last 3 bottles of Squeaky’s v0.3 and after 6 months it has wonderful vinous fruits melding with dark malts. That one needs a follow-on brew too, but that is another show.

So, Ms. Hughes, shall we get on with it ?


Recipe


Sarah Huges Ruby Dark Mild

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):       11.58
Anticipated OG:         1.0592    Plato:            14.545
Anticipated SRM:          19.6
Anticipated IBU:          20.9
Brewhouse Efficiency:       83 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
73.4     8.50 lbs. Pale malt - Maris Otter       Great Britain  1.0380      3
26.6     3.08 lbs. Crystal 75L                   Great Britian  1.0340     75

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
56.00 g.     Fuggle                            Pellet   3.79  17.5  First WH
18.00 g.     Fuggle                            Pellet   3.67   3.4  15 min.

Yeast
-----
WYeast 1332 Northwest Ale

Mash Schedule
-------------
Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Single Infusion        1     60    153     153   Infuse   179       12.16   1.05

Brew Day Notes

  • Brewed 2010-11-13
  • Crappy notes for this one, for shame.
  • For instance, recipe calls for Wyeast 1332, but I am pretty sure I used Neobrittania.
  • Used Optic for Pale Malt
  • Older hops – derated for 24mo @ 5F.
  • Simpsons Dark Crystal
  • Now that I read NB page, they nailed the description. There is definitely a chocolate note to this beer that was unexpected.
  • Probably want to switch to Bairds or other English C75 next time.

Details

  • 1503 Mash in to 153F, +2g gypsum to print up pH
  • 1630 sparge start
  • 1713 sparge done – 12.8B @7.1gal for 83.6% eff
  • 1734 Boil start
  • 1834 Boil done
  • 1855 Chill start
  • 1905 Chill done – hit 75F with warmer tap water
  • 1.060 @ 76F – 15.2B
  • 1912 Cooling to 67F in fridge
  • 2207 – pitched @ 68F, 120s O2

Fermentation Notes

  • Fermented at 67F
  • 2010-11-14 0822 – fermenting away
  • 2010-11-20 1.022 / 10B
  • Into keg secondary @ room temp (66F)
  • 2010-12-06 – moved to clean keg, into kegerator @ 38F
  • 9B, 1.020 @ 64F

Tasting Notes

  • To Follow
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