- Recipe Type
- All Grain
- Yeast
- 1469 West Yorkshire
- Yeast Starter
- Maybe
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.042
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 21
- Color
- ~35 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @66F
- Additional Fermentation
- 5 days cask conditioning
- Tasting Notes
- Balanced but malty, light roast, mild hops, molasses, tobacco, and licorice notes.
Based on my 88% efficiency, which may be higher than you may normally get. At 75% "standard" efficiency this should work out to about the same grain bill for a 5 gallon batch instead of 5.5 gallons.
Since I seem to brew new Milds during severe weather events, the name seems fitting, thanks to Gavin for the name.
The key to this is making English-style invert sugar, which is similar to Belgian candi syrup, but a bit different (namely sugar source). Use raw turbinado cane sugar. Use the following process for #3 Invert:
Boil 2 cups water per lb sugar
Remove from heat, add sugar, stir to dissolve
Add 1g citric acid per lb sugar
Heat to 230°F, stirring frequently
Heat as slowly as possible to 240°F
Lower heat to maintain at 240-250°F
For #3 (60-70 SRM), maintain at 240-250°F for 150-210 mins
For my #3, I went with 180 minutes. The invert sugar provides a lot of flavor that you can't get another way.
Additional color is provided via 3 oz (by weight) Weyermann's Sinamar coloring extract. BeerSmith computes the color from the Sinamar darker than it should be, based on what I could garner from Weyermann's information, color should be about 35 SRM. IF YOU HAVE ACCESS, which I do not (and unless you live in the UK, you probably won't either), Brewer's Caramel would be preferable to Sinamar.
3.0 oz Sinamar (Weyermann) (3120.0 SRM) Adjunct 1 2.5 %
3 lbs Mild Malt (Muntons) (4.0 SRM) Grain 2 41.0 %
2 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 3 27.4 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 10.3 %
8.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 5 6.8 %
6.0 oz Chocolate Malt (Muntons) (395.0 SRM) Grain 6 5.1 %
8.0 oz UK Invert #3 (65.0 SRM) Sugar 7 6.8 %
0.75 oz Progress [6.50 %] - Boil 60.0 min Hop 8 18.7 IBUs
0.25 oz Progress [6.50 %] - Boil 10.0 min Hop 9 2.3 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 10 -
Gravity, Alcohol Content and Color
Measured Original Gravity: 10.6 Plato (~1.042)
Measured Final Gravity: 3.0 Plato (~1.012)
Actual Alcohol by Vol: 4.0 %
Bitterness: 21.0 IBUs
Est Color: 45.4 SRM
Mash this at 152°F, and ferment at about 68°F.
I repitch (in this case top cropped), but if you're starting fresh, target your starter for 0.5 million cells per milliliter of wort per degree Plato, ie about a 33% reduction from what Mr. Malty suggests.
Either serve on cask, or bottle condition low. Cask I serve at about 1.2 volumes CO2, bottles primed to 1.8 volumes.
For water, target 120ppm chloride, 75ppm sulfate, keep sodium low, and adjust acid/baking soda as necessary to aim for a 5.4 mash pH.
With my water I ended up at the following with a small bit of lactic acid needed:
Ca 103
Mg 8
Na 19
SO4 75
Cl 121
HCO3 92
Poured on cask:
Since I seem to brew new Milds during severe weather events, the name seems fitting, thanks to Gavin for the name.
The key to this is making English-style invert sugar, which is similar to Belgian candi syrup, but a bit different (namely sugar source). Use raw turbinado cane sugar. Use the following process for #3 Invert:
Boil 2 cups water per lb sugar
Remove from heat, add sugar, stir to dissolve
Add 1g citric acid per lb sugar
Heat to 230°F, stirring frequently
Heat as slowly as possible to 240°F
Lower heat to maintain at 240-250°F
For #3 (60-70 SRM), maintain at 240-250°F for 150-210 mins
For my #3, I went with 180 minutes. The invert sugar provides a lot of flavor that you can't get another way.
Additional color is provided via 3 oz (by weight) Weyermann's Sinamar coloring extract. BeerSmith computes the color from the Sinamar darker than it should be, based on what I could garner from Weyermann's information, color should be about 35 SRM. IF YOU HAVE ACCESS, which I do not (and unless you live in the UK, you probably won't either), Brewer's Caramel would be preferable to Sinamar.
3.0 oz Sinamar (Weyermann) (3120.0 SRM) Adjunct 1 2.5 %
3 lbs Mild Malt (Muntons) (4.0 SRM) Grain 2 41.0 %
2 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 3 27.4 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 4 10.3 %
8.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 5 6.8 %
6.0 oz Chocolate Malt (Muntons) (395.0 SRM) Grain 6 5.1 %
8.0 oz UK Invert #3 (65.0 SRM) Sugar 7 6.8 %
0.75 oz Progress [6.50 %] - Boil 60.0 min Hop 8 18.7 IBUs
0.25 oz Progress [6.50 %] - Boil 10.0 min Hop 9 2.3 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 10 -
Gravity, Alcohol Content and Color
Measured Original Gravity: 10.6 Plato (~1.042)
Measured Final Gravity: 3.0 Plato (~1.012)
Actual Alcohol by Vol: 4.0 %
Bitterness: 21.0 IBUs
Est Color: 45.4 SRM
Mash this at 152°F, and ferment at about 68°F.
I repitch (in this case top cropped), but if you're starting fresh, target your starter for 0.5 million cells per milliliter of wort per degree Plato, ie about a 33% reduction from what Mr. Malty suggests.
Either serve on cask, or bottle condition low. Cask I serve at about 1.2 volumes CO2, bottles primed to 1.8 volumes.
For water, target 120ppm chloride, 75ppm sulfate, keep sodium low, and adjust acid/baking soda as necessary to aim for a 5.4 mash pH.
With my water I ended up at the following with a small bit of lactic acid needed:
Ca 103
Mg 8
Na 19
SO4 75
Cl 121
HCO3 92
Poured on cask: