A dark english mild ale with some complexity from the malt bill, kent goldings hops and fermented with East Coast Yeast English Mild Strain - a low attenuating strain unable to ferment maltotriose. Recipe: Mild at Heart v2 Style: Mild ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 20.0 SRM IBU: 19.8 IBUs Tinseth OG: 1.038 SG FG: 1.008 SG (Estimated) BU:GU: 0.523 Est ABV: 3.9 % EE%: 66.00 % Batch: 5.50 gal Boil: 8.57 gal BT: 90 Mins ---WATER ADDITIONS---------------- Amt Name 4 g Calcium Chloride 3 g Epsom Salt (MgSO4) 2 g Gypsum (Calcium Sulfate) 2 g Salt Total Grain Weight: 8 lbs 10.0 oz Total Hops: 26.00 g oz. Amt Name %/IBU 5 lbs Briess Ashburne Mild Ale Malt (5.3 SRM) 58.0 % 12 oz Aromatic Malt (26.0 SRM) 8.7 % 12 oz Fawcett Pale Chocolate (200.0 SRM) 8.7 % 10 oz Carastan Malt (35.0 SRM) 7.2 % 8 oz Amber (Crisp) (27.5 SRM) 5.8 % 4 oz Crystal Rye Malt (Thomas Fawcett) (80.0 2.9 % 4 oz English Dark Crystal - 75L (60.0 SRM) 2.9 % Name Description Step Temp Step Time Mash In Add 3.00 gal of water at 158.1 F 148.0 F 30 min Alpha rest Add 0.60 gal of water at 207.6 F 157.0 F 30 min Mash Out Add 1.00 gal of water at 211.7 F 168.0 F 10 min ---SPARGE PROCESS--- Fly sparge (~1.5gal) of 168.0 F water ---BOIL PROCESS----------------------------- Add water to boil to achieve desired boil volume Est Pre_Boil Gravity: 1.029 SG Est OG: 1.038 SG Amt Name %/IBU 8 oz Cascade Dark Candi Syrup (40.0 SRM) 5.8 % 26 g Goldings, East Kent [5.80 %] - Boil 80.0 19.8 IBUs ---NOTES------------------------------------ 5/26 Mashed in 5 gallon cooler (instead of 10 gallon as normal). Mash temp came in low - 152. after 30 mins, mash down to 148-149. added boiling water to bring mash temp to 157. updated mash steps to reflect these shenanigans. sparged with about 1.5 gallons preboil gravity (without candi sugar addition) - 6.7 brix (1.027) preboil gravity (including candi sugar addition) - 7.4 brix (1.029) Added about 1/2 gallon boiled water at the end of the boil. Postboil gravity 9.5 brix (1.038) Targeted 60% efficiency, (1.034 OG) - achieved 66% Oxygenated 45 seconds Fermenting at 66-67 5/30 - set temp controller to 68 |
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