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Catamount Mild

Catamount Mild

Brown Porter • All Grain • 21 gal

vtterror

There are not nearly enough recipes for good Milds...

April 22, 2003 pm 05:21pm

0.0/5.0 0 ratings

Ingredients (All Grain, 21 gal)

  • 30 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 1.5 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1.0 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • .5 lbs Belgian Special B

    Belgian Special B

  • .25 lbs Peat Smoked Malt

    Peat Smoked Malt

    Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.

  • 2.0 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.0 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1.0 oz Magnum - 14.5 AA% pellets; boiled 60 min

    Magnum

    Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.

  • 2.0 oz Willamette - 6.0 AA% pellets; boiled 20 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 oz Seaweed - Peated Malt (omitted from calculations)

    Seaweed

    Seaweed is high in glutamate which has a basic and independent taste (known as "Umami"). Umami plays a major role in the flavorful appeal of many foods.

  • Wyeast 1469-PC West Yorkshire Ale

    Wyeast 1469-PC West Yorkshire Ale

    This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Style (BJCP)

Category: 12 - Porter

Subcategory: A - Brown Porter

Range for this Style
Original Gravity: 1.045 1.040 - 1.052
Terminal Gravity: 1.011 1.008 - 1.014
Color: 18.5 SRM 20 - 30
Alcohol: 4.4% ABV 4% - 5.4%
Bitterness: 23.0 IBU 18 - 35

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