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Old 08-08-2011, 03:42 PM   #1
Gremlyn
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Mar 2009
San Diego, CA
Posts: 2,358
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Recipe Type: All Grain   
Yeast: WLP023   
Yeast Starter: Yes   
Batch Size (Gallons): 11   
Original Gravity: 1.034   
Final Gravity: 1.009   
IBU: 20   
Boiling Time (Minutes): 75   
Color: 18.8   
Primary Fermentation (# of Days & Temp): 7   
Tasting Notes: The brown malt comes through in aroma and flavour, as would be expected. Delicious!   

Amount Item
10.00 lb Pale Malt, Maris Otter (3.0 SRM) - 74.07 %
1.50 lb Brown Malt (65.0 SRM) - 11.11 %
1.50 lb Crystal Malt – 60L (Thomas Fawcett) (60.0 SRM) - 11.11 %
0.50 lb Chocolate Malt (450.0 SRM) - 3.70 %
2.00 oz Goldings, East Kent [5.40 %] (55 min) - 20.4 IBU
0.50 oz Goldings, East Kent [5.40 %] (15 min)
0.50 oz Goldings, East Kent [5.40 %] (0 min)
1 item Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) [Starter 1.5L]

Mash @ 154F using 1 qt/lb water to grain ratio for 60 mins.

I'm only counting the bittering hops in the IBU count. I also use the bittering ratio instead of straight IBUs, and for this beer I aim for 0.55-0.60 GU/BU (again, only the bittering hops). I did this beer grain to glass in 9 days and it came out excellently.

One note: I wanted a more present hop aroma/flavour than I got - I got none with the above recipe, so you might be able to drop the late hops altogether and save some money. Another HBT member has made this since I did the first batch and he doubled the late hops, only to report that the hops still are not very noticeable. I might try a light dry hop on one keg of this next time. I am trying to emulate a beer I had while in England, and the light floral, earthy Kent Goldings hops were so nice in that beer, but in no way over powering.


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Old 08-08-2011, 04:13 PM   #2
azscoob
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Jun 2009
Lake in the Hills, IL
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Lord knows I love a good mild!

What temp did you mash at to get it to 1.009?


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Old 08-09-2011, 06:31 AM   #3
Gremlyn
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Mar 2009
San Diego, CA
Posts: 2,358
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Quote:
Originally Posted by azscoob View Post
Lord knows I love a good mild!

What temp did you mash at to get it to 1.009?
I actually didn't quite hit that when I made this. I overshot my OG and acheived the right attenuation, so the ABV was pretty good. I guess I should have added the mash temp, 154F.
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Old 07-01-2012, 03:49 PM   #4
kickrjason
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Jun 2011
Phoenix, AZ
Posts: 285
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This looks like a good one to try
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Primary English Mild
Secondary -Vanilla Chai Mead

Kegged Has Hefeweisen #4, Speckled Heifer Cream Ale
Bottled - Cherry Oatmeal Stout, Burbon Vanilla Oatmeal Stout, Blueberry Hefeweisen, Stubborn Baby Pale Ale,

 
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Old 07-25-2012, 01:39 AM   #5
Gremlyn
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Mar 2009
San Diego, CA
Posts: 2,358
Liked 29 Times on 19 Posts


Quote:
Originally Posted by kickrjason View Post
This looks like a good one to try
Let me know what you think!


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