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Homebrewers Association
Homebrew Recipes

Big Brew 2013 Recipe: Pointon Proper

Each year on the first Saturday in May, homebrewers unite to celebrate Big Brew, joining with thousands from around the world in brewing the same recipes and sharing a simultaneous toast at noon Central Time.

Before the event, participants that are planning Big Brew events can register their site. These registered sites help the American Homebrewers Association track how many participants celebrated the day and allow other brewers in your area to find out about the celebration.

The Pointon’s Proper received the silver medal at the 2012 GABF Pro-Am. Scott Pointon brewed this recipe to enjoy the toasty malts and the classic sessionable flavors of this English-style dark mild.

Big Brew 2013 Recipe: Pointon Proper | Mild

Ingredients

  • For for 5 gallons (18.9 L)
    • Malts
    • 6.0 lb (2.72 kg) Maris Otter malt
    • 8.0 oz (227 g) Golden Promise malt
    • 9.0 oz (255 g) English crystal malt 65° L
    • 7.0 oz (198 g) English dark crystal malt 121° L
    • 4.0 oz (113 g) dextrin malt
    • 4.0 oz (113 g) pale chocolate malt 200° L
    • 1.0 oz (28 g) English black patent malt 550° L (used during sparge)
    • Hops
    • 1.0 oz (28 g) Fuggles hops, 4.2% a.a. (60 min)
    • 0.2 oz (5.6 g) Challenger hops, 7% a.a. (50 min)
    • Yeast
    • The original recipe calls for Wyeast 1768 English Special Bitter ale yeast, which is unfortunately unavailable currently. The AHA
    • recommends using Wyeast 1968 London ESB Ale, a similar strain that is slightly less flocculent.
    • Misc.
    • 1 tablet Whirlfloc (2 minutes)

    Specifications

    • Original Gravity: 1.041 (10.2° P)
    • Final Gravity: 1.011 (2.8° P)
    • ABV: 4.0%
    • IBU: 24
    • SRM: 18
    • Boil Time: 70 minutes
    • Efficiency: n/a
    • Pre-boil Volume: 6.25 gallons (23.7 L)
    • Pre-boil Gravity: n/a

    Directions

    Use 100% reverse osmosis-filtered water.

    Mash grains at 152° F (67° C) for 60 minutes.

    Mash out at 162° F (72° C) for 10 minutes.

    Add 1.0 oz (28g) of English black patent malt.

    Acidify sparge water with 0.25 tsp acid blend.

    Fly sparge with 175° F (79° C) water.

    Collect 6.25 gallons of wort.

    Bring to a rolling boil for 70 minutes.

    Add hops at specified intervals throughout boil.

    Chill to 65° F (18° C).

    Aerate wort with pure oxygen for 45 seconds.

    Pitch one fresh packet of Wyeast 1768.

    Ferment at 68° F (20° C).

    Keg at 2.5 volumes of CO? or bottle condition with 4 oz (113 g) corn sugar.

    Extract Information:

    • Malts
    • 5.25 lbs (2.38 kg) pale malt extract syrup
    • 9.0 oz (255 g) English crystal malt 65° L
    • 7.0 oz (198 g) English dark crystal malt 121° L
    • 4.0 oz (113 g) dextrin malt
    • 4.0 oz (113 g) pale chocolate malt 200° L
    • 1.0 oz (28 g) English black patent malt 550° L (used during sparge)
    • Steep grains in 2.5 gallons (11.4 L) of water at 155° F (68° C) for 45 minutes
    • While removing grains, rinse with 0.5 gallons of 170° F (77° C) water
    • Add extract syrup and dissolve completely
    • Bring to a rolling boil for 70 minutes
    • Add hops at specified intervals from end of boil
    • Strain wort into sanitized fermentation vessel with 2-3 gallons (7.6-11.4 L) of pre-boiled & chilled water for a total volume of 5 gallons (18.9 L)
    • When temperature reaches 68° F (20° C), pitch yeast
    • Secure air lock or blow-off tube
    • Ferment at 68° F (20° C)
    • Keg at 2.5 volumes of CO? or bottle condition with 4 oz (113 g) corn sugar