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Mild, mild life
Mild • All Grain • 34 L
AG mild using Special B instead of English dark crystal.
June 19, 2015 am 02:24am
0.0/5.0 0 ratings
Ingredients (All Grain, 34 L)
- 5 kg
Maris Otter Malt; Bairds Malt
Maris Otter Malt; Bairds Malt
Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
- 0.3 kg
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.25 kg
Pale Chocolate Malt; Thomas Fawcett
Pale Chocolate Malt; Thomas Fawcett
Roasted coffee flavor.
- 0.1 kg
Amber Malt; Joe White Maltings
Amber Malt; Joe White Maltings
Product Code: 1106
- 0.3 kg
CaraMalt; Joe White Maltings
CaraMalt; Joe White Maltings
Product Code: 1107
- 25 g
Challenger - 8.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.040 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 16.6 SRM | 12 - 25 | |
| Alcohol: | 3.7% ABV | 2.8% - 4.5% | |
| Bitterness: | 20.6 IBU | 10 - 25 | |
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