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scotch finger mild
Mild • All Grain • 17 L
This went down very well on the weekend at our real ale festival. Very nice in the bottle too. Definately using biscuit malt again, very nice.
December 8, 2009 pm 10:41pm
0.0/5.0 0 ratings
Ingredients (All Grain, 17 L)
- 2.5 kg
Australian Traditional Ale
Australian Traditional Ale
Well modified, full flavour.
- .19 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.
- .12 kg
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .25 kg
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .25 kg
Biscuit Malt (Mout Roost 50); Dingemans
Biscuit Malt (Mout Roost 50); Dingemans
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
- 10 g
Newport - 11.0 AA% pellets; boiled 60 min
Newport
Viewed as a high-bittering alpha hop.
-
Wyeast 1099 Whitbread Ale™
Wyeast 1099 Whitbread Ale™
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.
Notes
Mash 67. 7g gypsum in mash. 75 min boil
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: | 26.2 SRM | 12 - 25 | |
| Alcohol: | 3.5% ABV | 2.8% - 4.5% | |
| Bitterness: | 18.0 IBU | 10 - 25 | |
Discussion
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