S'Mild

All Grain Recipe

Submitted By: a_levan (Shared)
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Brewer: Adam LeVan
Batch Size: 12.00 galStyle: Mild (11A)
Boil Size: 14.99 galStyle Guide: BJCP 2008
Color: 19.0 SRMEquipment: ! Xtreme 62 / Keggle !
Bitterness: 21.2 IBUsBoil Time: 90 min
Est OG: 1.044 (10.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 4.94 oz Ashburne Mild (Briess) (5.3 SRM) Grain 1
5 lbs 4.94 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 2
3 lbs 8.10 oz Bonlander Munich Malt (Briess) (10.0 SRM) Grain 3
1 lbs 13.61 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
1 lbs 13.61 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 5
14.03 oz Extra Special (Briess) (130.0 SRM) Grain 6
9.35 oz Special B (Castle Malting) (152.3 SRM) Grain 7
3.12 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 8
1.38 oz Mt. Hood [5.8%] - Boil 90 min Hops 9
0.47 oz Willamette [6.4%] - Boil 30 min Hops 10
2.00 Whirlfloc Tablet (Boil 15 min) Misc 11
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 12
1.54 oz Liberty [3.9%] - Boil 5 min Hops 13
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 14
1.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 15

Notes

Cold steeped the Black Malt in ~24oz water @ 50F. Added to the sparge to filter a little more. 1st run - 1.065 (refract) / 1.061 (hydrom) @ 5.0pH ~ 7.1Gal 2nd run - 1.026 (both) @ 5.4pH ~ 8Gal Transfer to Secondary: Wyeast 1028 - 1.017 (Heavy malt flavor, residual sweet, alcohol not noticable, nice) Wyeast 1318 - 1.018 (Malty but not as heavy as 1028, lots of sweet, good but not as nice as 1028) Keg: Wyeast 1028 - 1.015 (Malty but body is a bit thin. Not nearly as sweet) Wyeast 1318 - 1.016 (Malty with a rich mineral roundness. Seems nicer than 1028 at this point) - One keg of each and aprroximately 1.5 gallons of a blend in a third keg. From BYO September 2005, Vol. 11, No. 5 Bru Rm @ BAR

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