Parti-gyle Brown/ Mild

I am planning to use the SWIG method described in BYO. This will yield two concentrated worts of different gravities. I will boil and hop them separately. After dilution I am hoping to wind up with worts of about 1.060 (Brown Ale) and 1.035 (Mild Brown).

Brewer:	Nathan Shackelford		Email:	nathan@shackelford.org
URL:	http://67.184.135.50/wordpress/?page_id=273
Beer:	Parti-gyle Brown/ Mild		Style:	English Brown
Type:	All grain		Size:	5 gallons
Color:	46 HCU (~21 SRM)		Bitterness:	44 IBU
OG:	1.093		FG:	1.012
Alcohol:	10.4% v/v (8.2% w/w)
Water:	Burton salts or gypsum for harder water.
Grain:	12 lb. British pale 6 lb. American Munich 3 lb. 8 oz. American crystal 40L
Mash:	60% efficiency
	Mash at 155° F for 45 min. Batch sparge twice to yield 8 gal. of run off, split into two batches of 4 gal.
Boil:	90 minutes	SG 1.071	6.5 gallons
	Irish Moss at 30 min. remaining.
Hops:	2 oz. Kent Goldings (5% AA, 90 min.) 1 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	Safale 023, one sachet per batch.

Recipe posted 11/22/06.