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march mild
Mild • All Grain • 23.00 L
planning for my april club comp which is 'Mild'. The basis of this recipe comes from the brewing style pages of 'Australian craftbrewer'
January 27, 2004 am 08:15am
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Ingredients (All Grain, 23.00 L)
- 3.3 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .10 kg
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- .20 kg
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- .15 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 20 g
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 10 g
Fuggle - 4.8 AA% pellets; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1318 London Ale III™
Wyeast 1318 London Ale III™
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.035 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 17.1 SRM | 12 - 25 | |
| Alcohol: | 3.2% ABV | 2.8% - 4.5% | |
| Bitterness: | 17.4 IBU | 10 - 25 | |
Discussion
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