The recipe is a fairly typical mix of base malt, flaked maize and sugar. With the latter providing most of the colour. There’s also some crystal malt which will also be doing some of the lifting with regards to the colour. The base malt was 100% mild malt. Which is no surprise.
The brewing record is rather vague as to the type of sugar being used, describing it simply as “invert”. I’ve guessed No. 3, but it could equally have been No. 1 or No. 3. Feel free to use another invert of your choice.
A fairly standard underlet mashing scheme was used.
|action||barrels||strike heat||initial heat||mins stood|
|mash||20||147º F||140º F||20|
|underlet||4||198º F||149º F||100|
|sparge 1||20||168º F|
|sparge 2||6||164º F|
|sparge 3||22||158º F|
Into the copper went a single type of English hops from the 1968 crop.
|1969 Elgood Brown Ale|
|mild malt||4.00 lb||64.00%|
|crystal malt 60 L||0.75 lb||12.00%|
|flaked maize||0.75 lb||12.00%|
|No. 3 invert||0.50 lb||8.00%|
|caramel 500 SRM||0.25 lb||4.00%|
|Fuggles 95 min||0.33 oz|
|Fuggles 60 min||0.33 oz|
|Fuggles 30 min||0.33 oz|
|Mash at||149º F|
|Sparge at||168º F|
|Boil time||95 minutes|
|pitching temp||60.5º F|
|Yeast||WLP007 Dry English Ale|