As a bit of a rebellion after the Chur! pale ale, my next brew in the Grainfather was this malty little number. It’s a beer style that is being kept alive by home brewers as it is nearly extinct in the UK now. It’s a little like a very light porter. The chocolate malt gives it dark, roasty character but the low OG and tiny grain bill make it a lower alcohol session beer with a very light body. It’s not recommended to serve this beer at fridge temperatures, and it’s true! At 4°C the beer tastes thin and watery. Let it warm up to cellar temps 7–13°C and a whole load of malt character arrives. It’s pretty amazing.
Pre-Boil Gravity: 1.044
Original Gravity: 1.039 (I added some water to hit my numbers)
Final Gravity: 1.011
ABV: 3.7 %
IBU: 16 IBU
Colour: 35.8 EBC
BU:GU Ratio: 0.46
Mash water: 16L
Sparge water: 16L
Grain (total: 4.75kg):
Gladfield Ale Malt 4.000 kg (84.1%)
Gladfield Medium Crystal 310g (6.5%)
Gladfield Dark Crystal Malt (75ºL) 250g (5.3%)
Gladfield Pale Chocolate Malt 130g (2.7%)
Carafa Special II 65g (1.4%)
12g Nelson Sauvin 11.8% (18 IBU) @ 60 min
You can use any hops. Normally I use Pacific Jade, but I had some of this left over from previous brew days, so I used it instead.
Mash at 69°C for 60 mins
Sparge and boil for 60 mins.
Ferment at 20°C with Mangrove Jack’s M79 – Burton Union
Bottle after 7–10 days.