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Mild 2006

Mild 2006

Mild • Partial Mash • 5.5 gal


The dark brown sugar in the recipe is actually rapidura, direct from Brazil. I learned from one of my Brazilian students that the "r" in rapidura is actually pronounced as an "h", similar to to "habidura".

November 24, 2006 at 03:58pm

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Ingredients (Partial Mash5.5 gal)

  • .50 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • .50 lbs English Mild Ale

    English Mild Ale

    Dry, nutty malty flavor. Promotes body. Use in English mild ales.

  • .50 lbs English 2-row Munich

    English 2-row Munich

    Used for extra flavour and colour in nitro-keg ales.

  • .1875 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.

  • .0625 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 3.00 lbs Dry Extra Light; Muntons

    Dry Extra Light; Muntons

    Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.

  • .50 lbs Lyle's Golden Syrup

    Lyle's Golden Syrup

    Increases alcohol without flavor. Liquid invert sugar.

  • .125 lbs Molasses


    Imparts strong sweet flavor. Use in stouts and porters.

  • .1250 lbs Dark Brown Sugar

    Dark Brown Sugar

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

  • 1.00 oz East Kent Goldings - 5.1 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • Danstar Windsor

    Danstar Windsor

    Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).

Style (BJCP)

Category: 11 - English Brown Ale

Subcategory: A - Mild

Range for this Style
Original Gravity: 1.037 1.030 - 1.038
Terminal Gravity: 1.011 1.008 - 1.013
Color: 16.3 SRM 12 - 25
Alcohol: 3.4% ABV 2.8% - 4.5%
Bitterness: 22.2 IBU 10 - 25



Characteristics of rapadura

2014-05-22 8:35pm

I would also use rapadura in a belgian strong dark ale, but I wanted to know the characteristics of it to input in beersmith. What EBC, start gravity and yield you used? thank you very much

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