Beer Style:
Batch Size:
Boil Time:
Original Gravity:
IBUs:
SRM:
ABV:
Malt/Grain/Sugar/Extract:
3.5 lbs Six Row Pilsner malt
3.3 lbs Muntons Mild malt
0.75 lbs Flaked Maize
2.0 lbs Cane Sugar
0.5 oz Parisian Essence (see notes)
Mashing Instructions:
Mash at 154°F for 60 minutes
Hops:
0.8oz East Kent Goldings Pellets 4.75%AA 70 minutes
0.33oz Cluster (Australian, preferably) Pellets 7.6%AA 70 minutes
0.5oz East Kent Goldings Pellets 4.75%AA 30 minutes
Yeast:
WLP059 Melbourne / WLP037 Yorkshire Square Yeast / WLP002 English Ale
Special Instructions / Notes:
Parisian Essence is a caramel syrup used largely for browning gravies. In the US, you can find gravy browning sauces but make sure the one you choose isn't a "Browning & Seasoning" sauce. Those will contain carrots, onions, etc in the mix and lead to flavors you don't want. Find one that is strictly water, caramel and maybe a preservative/processing agent like ammonia. (Here's the Australian brand that Peter uses - http://queen.com.au/product/parisian-essence-100ml/ )
Ferment at 64°F for 2 days and let rise to 73°F to complete fermentation
I just received my copy of Bronzed Brews and noticed a couple differences in the recipe specs above. The book states that the:
-SRM is expected to be ~9 (EBC = ~18)
-ABV is expected to be ~4.8% (i.e. FG ~1.011)