Mad Dogs English Ale - Beer Recipe - Brewer's Friend

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Mad Dogs English Ale

9255 calories 968.9 g 19.5 L
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Beer Stats
Method: BIAB
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Greg Gibson
Calories: 9255 calories (Per 19.5L)
Carbs: 968.9 g (Per 19.5L)
Created: Thursday February 18th 2021
1.051
1.013
5.0%
25.1
7.6
5.6
47.39
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale $ 5.40 / kg
$ 27.00 		38 3.75 82%
0.60 kg Simpsons - Aromatic Malt0.6 kg Aromatic Malt $ 6.90 / kg
$ 4.14 		33 23.04 9.8%
0.50 kg Simpsons - Golden Naked Oats0.5 kg Golden Naked Oats $ 6.90 / kg
$ 3.45 		27 7 8.2%
6.10 kg / $ 34.59
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g East Kent Goldings56 g East Kent Goldings Hops $ 0.10 / g
$ 5.60 		Leaf/Whole 5 Boil at 100 °C 75 min 24.03 70%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5 Whirlpool 20 min 1.07 15%
12 g Victoria secret12 g Victoria secret Hops Pellet 5 Dry Hop 14 days 15%
80 g / $ 5.60
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc $ 0.50 / each
$ 0.25 		Water Agt Mash 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Primary 1 hr.
3 g Epsom Salt Water Agt Primary 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
$ 0.25
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
$ 6.95 / each
$ 6.95
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 6.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59.7 13.5 35 105.3 77.7 94.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Beta Infusion 64 °C 62 °C 45 min
Infusion 70 °C 70 °C 45 min
18 L Sparge 77 °C 77 °C 25 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.5 L) 35.5
Mash volume with grains (equipment estimates 39.5 L) 39.5
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 5.6
Volume into fermentor 28
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Mash pH unadjusted was pH 5.39.
The Verdant Yeast gave the starter a dirty green colour. Quite weird. The starter fermented for 12 hours at about 25 degrees C and produced a very noticeable apricot and stone fruit aroma which was extremely appealing. I will certainly be using this yeast for my next NEIPA.
Excellent clean and quick fermentation at 18. Took 4 days. I was very impressed. My usual yeast for this would have been S04, no longer.

Once finished the yeast left a dense head over the beer which floated there. The beer was not very clear after 5 days at 1.5c.

Beer has an faint apricot flavour from the yeast which is very appealing. I fermented at the low end of the fermentation spectrum, 18c. If I fermented at 23 the top end then I am sure I would have been blown away with apricots.
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  • Last Updated: 2021-10-20 09:37 UTC