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Born to be milder
Mild • All Grain • 17 L
Trying to create a very low-alc beer that actually has flavour. Will mash high to maximise mouthfeel, and go with a low-attenuating yeast.
March 5, 2008 pm 05:07pm
0.0/5.0 0 ratings
Ingredients (All Grain, 17 L)
- 2.5 kg
Australian Traditional Ale
Australian Traditional Ale
Well modified, full flavour.
- 0.2 kg
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- 0.1 kg
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.
- 0.1 kg
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 0.1 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 25 g
Nugget - 7.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 10 g
Chinook - 13.0 AA% pellets; boiled 1 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.013 | |
| Color: | 20.5 SRM | 12 - 25 | |
| Alcohol: | 3.5% ABV | 2.8% - 4.5% | |
| Bitterness: | 37.2 IBU | 10 - 25 | |
Discussion
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