Ansells English Mild Ale
Ingredients:
1 x 1.7kg Coopers English Bitter
1 x 1kg SHHB #1 Enhancer
25g Fuggles Hops (steeped 20min)
100g Chocolate Grain Shot (steeped 20min)
1 x LalBrew Nottingham Yeast
Targets:
ABV: 3.2%
IBU: 23
SG: 1.033
FG: 1.009
Batch: 23ltrs
- Heat English Bitter tin in a pot of hot water for 10 minutes to loosen contents
- Add 1.5L of boiled water to fermenter, then add #1 Enhancer slowly to prevent clumping
- In a small bowl add 300ml of boiled water, then add the hops to steep 20min
- In a larger bowl add 500ml of boiled water, then add the grain shot to steep 20min
- Add to the fermenter the contents of the English Bitter and stir thoroughly to dissolve
- Pour 250ml of boiled water into beer tin and stir to dissolve remaining contents, then add to fermenter
- Add the steeped hops to the fermenter, add the liquid only from the steeped grain shot
- Fill the fermenter with water to 23L and test temperature, make sure it is between 18-24°C
- Take initial hydrometer reading and record it.
- Pitch the yeast and stir gently
Ale fermentation should be 22-24°C for 10 days – check your Final Gravity (FG) same over 2days your beer is ready – Bottle or Keg accordingly!
