homebrewandbeer.com

I've set myself a 2008 goal of a sub 3 hour Marathon*. I'll be entering the Gold Coast Marathon on July 6.

Whilst I'll be on the wagon in the last week (jumping off that SOB after the run feels sooooo goooooood, trust me) in the mean time I'll need what might be called a 'Training Ale'.

I'm thinking I need something in the mid to low-full strength (4% ish) either a Pale Ale, Golden Ale or Pils. So hit me with your suggestions. Probably brew extract & spec, as I'm too lazy to AG all the time.

Cheers and thanks,
Greg

* I'll take sub 3:10 to be honest.**
** Just finish on my feet.

Brew Type: All Grain Date: 9/5/2007
Style: American Pale Ale Brewer:
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 28.00 L Boil Time: 60 min
Brewhouse Efficiency: 80.00 %

Ingredients Amount Item Type % or IBU
3.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 93.33 %
0.15 kg Crystal (Joe White) (141.8 EBC) Grain 4.00 %
0.10 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 2.67 %
15 gm Cascade [5.50 %] (Dry Hop 7 days) Hops -
8.00 gm Magnum [13.00 %] (60 min) Hops 11.3 IBU
25.00 gm Cascade [6.70 %] (30 min) Hops 13.9 IBU
22.00 gm Cascade [6.70 %] (15 min) Hops 7.9 IBU
15.00 gm Cascade [6.70 %] (2 min) Hops 0.9 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.041 SG (1.045-1.056 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.010 SG (1.010-1.015 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 12.0 EBC (7.9-21.7 EBC) Color [Color]
Bitterness: 34.1 IBU (20.0-40.0 IBU) Alpha Acid Units: 14.8 AAU
Estimated Alcohol by Volume: 4.04 % (4.50-5.70 %)


Mash Profile Name: Single Infusion, Full Body, Batch Sparge Mash Tun Weight: 0.00 kg

Just in case you change your mind

lethaldog wrote:Just in case you change your mind

Or can do the math to convert the recipe

Thanks,
Greg

That to

A Burtonised Mild would be my go. The extra minerals will help to re-hydrate you faster and more efficiently.

kev, you're kidding yourself if you're seriously trying to make a "rehydrating" drink with 4% alcohol.

4%? Dear god no... I was thinking 2.5-3% at the most....


Mild
English Brown Ale


Type: Ale
Category Number: 11A
Original Gravity: 1.030-1.038 SG
Color: 12.0-25.0 SRM
Final Gravity: 1.008-1.013 SG Bitterness: 10.0-25.0 IBU
Carbonation: 1.3-2.3 vols Alcohol by Volume: 2.80-4.50 %
Description: Low alcohol beer for the masses, not as heavy as porter. Mild refers to the lack of bitter flavor. Geneally a low gravity beer served from the cask. May include caramel, grainy, toasty or nutty flavors.
Profile: Soft body, light but malty low gravity beer. Low bitterness perception, low to no hop aroma. Copper to dark brown or mahogany color. Low esters.
Ingredients: English Pale or Amber malt. Crystal, Chocolate and Dextrine malts. English hops such as Goldings, Fuggles and Northdown. Characterful English ale yeast. Moderately hard water.
Examples: Fuller's Hock, Bank's Mild, Moorhouse Black Cat, Highgate Mild, Gale's Festival Mild, Goose Idland PMD Mild

You could easily go a bit easier on the alcohol for this style and still have a lovely and easily drinkable beer IMHO.

When i was living in the UK we used to play soccer on Friday nights after work. We would stop off at a pub on the way home (to shower and then go out again,....) for a few cheeky pints and i would always choose a low alcohol bitter or mild. Around 3% and still so full of flavour. If i drank a full strength i would be pissed after a 2 pints.