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Ardentmonk runnin' loose ike a mild man...
Mild • All Grain • 5 gal
Great intermed. mild tryin' to bring back the style !!
October 17, 2007 am 03:28am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 3 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- .75 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Barley Raw
Barley Raw
Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
- .25 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Excellent plum undertones from the choco + b sug. Remarkable for only my 5th batch and my fourth AG. I crushed the raw barley then mashed it with 1 cup of the 6- row for 30 min then boiled it all for 45 then added this to main mash and left it @ 154* f for 45 min. Barley was for stewing !! Haa !!
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 17.8 SRM | 12 - 25 | |
| Alcohol: | 3.5% ABV | 2.8% - 4.5% | |
| Bitterness: | 14.3 IBU | 10 - 25 | |
Discussion
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