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Gales Festival Mild clone recipe
Reads 583 • Replies • Started Friday, August 31, 2012 2:48:09 PM CT
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The following GALES FESTIVAL MILD clone recipe is loosely based on Roger Protz’s Real Ale Almanac. Have any of you brewed a similar recipe? Any tips?
6 US Gallons = 5 Imperial Gallons = 22.7 Liters
87% ≈ 9.7lb ≈ 4.4kg, Maris Otter Two-Row Pale Malt
5% ≈ .56lb ≈ .25kg, Brown Sugar
3% ≈ .33lb ≈ .15kg, Crystal/Caramel ≈ 40L
3% ≈ .33lb ≈ .15kg, Black Patent Malt
2% ≈ .23lb ≈ .10kg, Torrified Wheat
Bittering hops: 1.5oz = 43g, Fuggles, 90 minutes
Flavor hops: .5oz = 14g, Goldings, 10 minutes
Mash @ 156°/69°C until converted. 90 minute boil.
OG ≈ 1.054, ABV ≈ 4.9%, IBU ≈ 25, SRM ≈ 18
Couple pinches of calcium carbonate in mash. Irish moss near end of boil for clarity.
Ferment with Wyeast 1332 "Northwest Ale" which is from the Hales Brewery in Seattle, Washington, USA (hence, Pacific "Northwest") but originally from the historic Gales English ale strain.
Prime with 1/3 cup brown sugar, boiled with some water.
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