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Stop The Pain

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Stop The Pain

back to search Back to Search  Style Details 

Beer Style: Mild (11A)
Recipe Type: extract
Yield: 5 US gallons

Mild

Description:

A very ruby/brown ale adapted from an adaptation of a hobgoblin recipe.The following ingredients are sufficient to make 23 litres (6 U.S. gallons or 5 imperial gallons).

Ingredients:

  • 3 kg (6.6 lbs) Light Malt extract
  • 222 grams (8 ounces) Crystal Malt
  • 89 grams (3.2 ounces) Chocolate Malt
  • 111 grams (4 ounces) Cara Red Grain
  • 111 grams (4 ounces) Marris Otter Grain
  • 28 grams (1oz) Progress hops boiled for full 60 minutes
  • 15 grams (~0.5 oz) Styrian Golding hops boiled for full 60 minutes
  • 15 grams (~0.5 oz) Styrian Golding hops boiled for last 15 minutes

Additional Instructions

Primary Ferment: 11 days
Secondary Ferment: N/A Bottle conditioned

Beer Profile

Original Gravity: 1.061
Final Gravity: 1.015
Alcohol by Vol: 6.02%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

PREPARATIONS

o Boil a small pot of water to use for yeast rehydration
o Clean all brew tanks, pots and pans to be used, strainer, airlocks and hydrometer with boiling water and set aside.
o Gather all ingredients and weigh out the correct amount as follows:

BREWING

o Heat a stock pot of water to 70C and then remove from heat
o Add all grains to the stock pot in a hops bag, cover and allow to steep for 20 minutes.
o While ingredients are steeping; rehydrate the yeast by stirring it into 2 cups of 35C water (which you have already boiled), in a glass container then cover with cling film and set aside
o Once the grains have been steeped, remove them from the water and bring the water to a boil
o Prepare the hops for addition
o Full measure of Progress hops
o 2 half measures of Styrian Golding hops
o Remove the pot from the heat and stir in the Pale malt extract
o When the extract has completely dissolved return the pot to a boil
o Add the Progress hops and one of the Styrian Golding hops
o Begin timing the one-hour-boil
o Tend the pot and watch for the Hot break
o After 45 minutes of boiling add the second measure of Styrian Golding hops
o When the one-hour-boil is over put the lid on the pot, and remove from the heat
o Cool the wort to between 18C and 32C as quickly as possible by placing the pre-boiled ice in the wort and stirring until the ice has melted (0.7kg of ice per litre of boiling wort)
o Check that the water in the brew tank has cooled, if not then add sterilized ice.
o Add the rehydrated yeast to the brew tank
o Add the wort to the brew tank by pouring it through a strainer
o Top up the brew tank with cool water if necessary (ALREADY BOILED!)
o Sterilize the hydrometer
o Take a hydrometer reading and make note of the original gravity ________________
o Seal the brew tank and move it to its final location (pick somewhere which stays at 18C-23C)
o Once finished moving the tank, insert the airlock.
o Fill the airlock to the fill line with coloured water
o Boil a large pot of water and freeze it so it may be used during the next brew to cool the wort.

Bottling

o Gather materials
o Boil a large pot of water to use for sterilizing
o Boil a medium sized pot of water for the priming sugar
o Prepare the priming sugar
o dissolve 2.5 grams of sugar per 500ml bottle in as little boiling water as possible and leave to cool
o Sterilize mixing tool
o Sterilize the hydrometer
o Remove the airlock from the brew tank and move it to the correct location for bottling
o Open the tank and measure the final gravity ________________
o Add the priming sugar
o Gently mix the priming sugar into the beer and reseal the tank
o Allow 30 minutes for the beer to settle
o Sterilize all bottles to be used with a steam gun
o Sterilize all crown caps to be used
o Sterilize siphon tubing, sediment trap and siphon valve
o Prepare siphon for use by filling with hot water
o After the beer is settled; re-open the brew tank and insert the siphon
o Begin filling bottles
o Cap and label all bottles and pack in boxes
o Leave boxes at 18-25C for 2 weeks before drinking

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