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Dry mild
Mild • All Grain • 36 L
My new fave style. This is on the dry side, more than my normal malty milds. Very easy drinking, but lots of flavour.
July 12, 2011 am 12:04am
0.0/5.0 0 ratings
Ingredients (All Grain, 36 L)
- 5 kg
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 0.1 kg
Pale Chocolate Malt; Thomas Fawcett
Pale Chocolate Malt; Thomas Fawcett
Roasted coffee flavor.
- 0.1 kg
Roasted Barley; Thomas Fawcett
Roasted Barley; Thomas Fawcett
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.5 kg
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 25 g
Galena - 11.0 AA% pellets; boiled 60 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- 33 g
Willamette - 5.0 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Notes
8g each chl and gyp. 3g citric. 68c mash, 90 boil. 1469
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.033 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 15.5 SRM | 12 - 25 | |
| Alcohol: | 3.0% ABV | 2.8% - 4.5% | |
| Bitterness: | 22.9 IBU | 10 - 25 | |
Discussion
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