Mild – All Grain

Statistics

General Info

Add appropriate brewing salts and/or minerals to approximate London's water.

Malts and Grains

Amount Malt/Grain %
11.00 pounds British Maris Otter Pale Malt 80.9%
1.35 pounds Crystal Malt 60L 9.9%
0.75 pounds Crystal Malt 120L 5.5%
0.50 pounds British Pale Chocolate 3.7%
13.60 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Irish Moss 15 minutes
4 grams Gypsum (Calcium Sulfate) 60 minutes

Hops

Amount Hop Time AA
1.80 ounces Willamette 60 min 4.5%
1.80 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Windsor Yeast Lallemand 24 gr

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile Highlands Ranch, Colorado

Procedure

  • Single infusion mash at 156° F for 1 hour
  • Sparge
  • 60 minute boil

Fermentation and Aging

Primary:
9 days @ 68° F
Secondary:
7 days @ 60° F
Age:
21 days @ 50° F

Mildly Amused

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 4.5                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 11.5    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.1    
Post-Boil Amt: 10    
Boil Time: 75    
O.G.:      
Mash PH:      
Boil PH: