Brad's Bod

by Bradrick J. Pretzer

Brewed 26 October 2003

This was my first try at an all-grain brew. The recipe came from Tess and Mark Szamatulski's Beer Captured and an attempt to clone Boddington's Pub Ale.

Grain Bill

6¼ lbs. 2-row pale malt
4 oz. 65L Crystal Malt
½ oz. Black Patent Malt

Hop Bill

½ oz. Kent Goldings 4.3% AA whole leaf 60 minutes
½ oz. Fuggles 4.8% AA whole leaf 60 minutes
¼ oz. Kent Goldings 4.3% AA whole leaf 15 minutes
¼ oz. Fuggles 4.8% AA whole leaf 15 minutes
¼ oz. Kent Goldings 4.3% AA last 5 minutes

Yeast

White Labs WLP005 British Ale Yeast - Started 1 day prior

Results Summary

Batch Size - 5 gallons
O.G. 1.045
S.G. 1.010 - At 10 Days
F.G. 1.010
Days in primary fermenter - 10
Days in secondary fermenter - 19
ABV 4.6%

Detailed Procedure

Mashed all grains at 150°^F for 90 minutes. Strike water temp was 170°^F and 2¼ gallons
After 1 hour in the mash, temp was 145°^F so I added 2 cups 170°^F water to raise temperature
Sparge took 1 hour with 170°^F water to make 6½ gallons for the boil