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Living the Mild Life
Mild • All Grain • 5.5 gal
First try at a mild
February 27, 2009 am 11:53am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5.5 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
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1 oz
Willamette - 5.0 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 tsp
Irish Moss @ 10 min - (omitted from calculations)
Irish Moss @ 10 min
- 1 tsp
Yeast Nutrient @ 10 min - (omitted from calculations)
Yeast Nutrient @ 10 min
-
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.
Notes
Inspired by BierMuncher from HomeBrewtalk.com Mash at 159* for 40 minutes Chocolate malt is actually Pale Chocolate Toast 1 lb of the 2-row at 350F until the starchy innards start to turn a nice, tan parchment color; about that time, the barleycorns will start to crack like popcorn.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.034 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.013 | |
| Color: | 20.1 SRM | 12 - 25 | |
| Alcohol: | 3.1% ABV | 2.8% - 4.5% | |
| Bitterness: | 21.4 IBU | 10 - 25 | |
Discussion
Brewed 3 weeks ago
2009-03-23 9:43am
Put it in the keg a week ago and it seemed very thin. Planning on letting it age a little bit then trying again.
Brewed 3 weeks ago
2009-03-23 9:43am
Put it in the keg a week ago and it seemed very thin. Planning on letting it age a little bit then trying again.
Post a Comment
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