I've been busy preparing for a move to TX and been too busy to brew. My father scolded me for not keeping the kegerator stocked as he finished off two kegs on his last visit where we painted the house... who knew that was a responsibility! I needed to stock at least one keg with one week lead time to finish painting. I settled with a BIAB mild. I think this is the first beer i can truly enjoy before its even finished fermented. Its at 1.020 right now partially carbed and is hella good while a bit sweet. The caramel and malt shine through. I used tap water filtered through a brita to lighten up the water profile a bit. I mashed on my kitchen floor wrapped in blankets, making no alterations of mash temp until mash out where i heated to 170F with a 3 min hold before pulling the bag while raising to a boil. I let it ferment in the kettle for 3 days then transferred to a keg. I plan to degas this for another day or two then allow it to carb itself. Between the low ABV, IBU, and quick clean fermenting US-05 at 65F it should make for a good one week beer.
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
6 lbs Fawcett Optic Malt (2.5 SRM) Grain 3 77.4 %
12.0 oz Crisp Brown Malt (65.0 SRM) Grain 4 9.7 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 6.5 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 6.5 %
1.00 oz Brewer's Gold [6.20 %] - Boil 45.0 min Hop 7 21.1 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
Gravity, Alcohol Content and Color
Original Gravity: 1.038 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.3 %
Bitterness: 21.1 IBUs
Est Color: 15.3 SRM
Mash Name: BIAB, Full Body
Sparge Temperature: 168.1 F
Mash temp 156.5F start (allowed to fall to 149 after 50 min)
Total Grain Weight: 7 lbs 12.0 oz
Saccharification Add 7.0 gal of water at 160.4 F
Yeast 1 packet US-05
Fermentation 65F 3 days in kettle with lid till 1.020
transfer to keg total volume in keg 4.75 gal, degas 1-2 days
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
6 lbs Fawcett Optic Malt (2.5 SRM) Grain 3 77.4 %
12.0 oz Crisp Brown Malt (65.0 SRM) Grain 4 9.7 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 6.5 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 6.5 %
1.00 oz Brewer's Gold [6.20 %] - Boil 45.0 min Hop 7 21.1 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -
Gravity, Alcohol Content and Color
Original Gravity: 1.038 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.3 %
Bitterness: 21.1 IBUs
Est Color: 15.3 SRM
Mash Name: BIAB, Full Body
Sparge Temperature: 168.1 F
Mash temp 156.5F start (allowed to fall to 149 after 50 min)
Total Grain Weight: 7 lbs 12.0 oz
Saccharification Add 7.0 gal of water at 160.4 F
Yeast 1 packet US-05
Fermentation 65F 3 days in kettle with lid till 1.020
transfer to keg total volume in keg 4.75 gal, degas 1-2 days
