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Bill Arnott, owner and head brewer at Machine House brewery is a friendly chap from the UK. Happy to talk beers and give hints to homebrewers. This recipe is a mashup of what he told me on two different occasions, combined with what was published in Beerandberewing.com.
Machine House is only about 5 minutes from Seatac in part of the original Rainer Brewery (5840 Airport Way S #121, Seattle) www.machinehousebrewery.com ,
Machine House Mild
All- grain
Batch size:5 gallons (19L) brewhouse efficiency: 72%
OG: 1036
FG: 1008
IBU: 20
ABV: 3.7%
Malt bill
5.5# maris
8oz Bairds Chocolate Malt
5.2oz Bairds Chrystal 50-60
5.2oz Bairds Chrystal 135 - 16
Hop schedule:
.45 oz progress at 60 minutes (11 IBU)
1.4oz Progress at 5 minutes (7 IBU)
.4oz First Gold at 5 minutes (2 IBU)
(frankly any English hop should do just fine)
Minerals:
1/8-1/4 teas epsom salt to pull out just a hint of metallic taste to fully clone this beer.
I use 1/2 teas gypsom and 1/2 teas calcium cloride based on my local water
Yeast: fullers - I personally recommend Imperial Pub based on multiple blind taste testings vs wyeast of white labs
Mash at 152F for 60 minutes
Top up to 6 gallons
Chill to 68F
Pitch yeast and allow to rise up to 80F
Best if keg conditioned/spunded.
Cask 1.7-1.9 volumes of CO2
I pitched on a big yeast cake and fermentation was essentially completed in 24 hours. Spunded by adding 1/2 white sugar.
Bill originally told me that he used american 2-row owing to the Bairds adjuncts. But it certainly works with Maris Otter. Prolly any English grain would be fine.
Machine House is only about 5 minutes from Seatac in part of the original Rainer Brewery (5840 Airport Way S #121, Seattle) www.machinehousebrewery.com ,
Machine House Mild
All- grain
Batch size:5 gallons (19L) brewhouse efficiency: 72%
OG: 1036
FG: 1008
IBU: 20
ABV: 3.7%
Malt bill
5.5# maris
8oz Bairds Chocolate Malt
5.2oz Bairds Chrystal 50-60
5.2oz Bairds Chrystal 135 - 16
Hop schedule:
.45 oz progress at 60 minutes (11 IBU)
1.4oz Progress at 5 minutes (7 IBU)
.4oz First Gold at 5 minutes (2 IBU)
(frankly any English hop should do just fine)
Minerals:
1/8-1/4 teas epsom salt to pull out just a hint of metallic taste to fully clone this beer.
I use 1/2 teas gypsom and 1/2 teas calcium cloride based on my local water
Yeast: fullers - I personally recommend Imperial Pub based on multiple blind taste testings vs wyeast of white labs
Mash at 152F for 60 minutes
Top up to 6 gallons
Chill to 68F
Pitch yeast and allow to rise up to 80F
Best if keg conditioned/spunded.
Cask 1.7-1.9 volumes of CO2
I pitched on a big yeast cake and fermentation was essentially completed in 24 hours. Spunded by adding 1/2 white sugar.
Bill originally told me that he used american 2-row owing to the Bairds adjuncts. But it certainly works with Maris Otter. Prolly any English grain would be fine.