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Bears Brewery's Mild
Mild • Partial Mash • 25 L
Next production, will be,brewed and bottled within next 2 weeks and then tasted after 2 weeks of aging.
July 22, 2006 am 04:23am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 25 L)
- 0.200 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.280 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.020 kg
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 0.300 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.600 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 24 g
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 24 g
East Kent Goldings - 5.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 24 g
East Kent Goldings - 5.0 AA% whole; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
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: | 1.035 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 12.1 SRM | 12 - 25 | |
| Alcohol: | 3.2% ABV | 2.8% - 4.5% | |
| Bitterness: | 15.5 IBU | 10 - 25 | |
Discussion
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