Breakfast Mild (1 ratings)

All Grain Recipe

Submitted By: OCurrans (Shared)
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Brewer: Howard Curran
Batch Size: 5.50 galStyle: Mild (11A)
Boil Size: 7.74 galStyle Guide: BJCP 2008
Color: 13.9 SRMEquipment: **My Equipment-10/8g
Bitterness: 15.9 IBUsBoil Time: 75 min
Est OG: 1.039 (9.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 3.4%Taste Rating: 0.0

Ingredients
Amount Name Type #
8.75 gal Publix Spring water 2013 Water 1
5.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
4.00 g Salt (Mash 60 min) Misc 3
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
0.40 oz Goldings, East Kent [5.2%] - First Wort Hops 7
0.60 oz Goldings, East Kent [5.2%] - Boil 30 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1 pkgs English Ale (White Labs #WLP002) Yeast 10

Taste Notes

initial, while kegging - coffee prominent in nose and evident in taste, bittering seems about right, nice complexity, but light body Nice mild - coffee is present but not overtly there A little too crytally sweet - next time drop crystal to 10% and use C40

Notes

London water profile add 1 cup brewed medium-dark roast coffee to fermenter added sparge water to mash and drained to acheive volume

Ratings