Spring Ahead
All Grain Recipe
Submitted By: brewstoria (Shared)
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Batch Size: 5.00 gal | Style: Dark Mild (13A) |
Boil Size: 6.71 gal | Style Guide: BJCP 2015 |
Color: 17.7 SRM | Equipment: SS Mashtun |
Bitterness: 24.0 IBUs | Boil Time: 60 min |
Est OG: 1.035 (8.9° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
ABV: 3.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
4 lbs 6.34 oz |
Mild Malt - Ashburne (Briess) (5.3 SRM) |
Grain |
1 |
1 lbs 1.59 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
2 |
13.32 oz |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
12.00 oz |
Special Roast (Briess) (50.0 SRM) |
Grain |
4 |
4.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
3.80 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
2.52 g |
Pickling Lime (Mash 0 min) |
Misc |
7 |
0.99 oz |
East Kent Goldings (EKG) [5.0%] - First Wort |
Hops |
8 |
1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
9 |
Notes
3/9
start time was around 4:15pm
end time was around 7:15pm
target pH 5.28
I used bru'n water to find my mash pH but it ended up being way too high (5.9). I added ~3ml acid to lower it around 30 minutes in
mash was way too thick - need to bumb this next time
actual pH was around 5.7 so added a few ml of acid to bring it down
I decided to brew this last second so I created a 1L starter the same time I finished the batch so I'll be pitching the next morning
OG pH = 5.2
Volume was under I think because my equipment profile it tailored to IPA's. I should probably create separate equipment profiles for the styles
3/10 - pitched 12 hours after starter was made
Ferm temp set to 66
3/11 - raised to 67
3/17 - 1.014This Recipe Has Not Been Rated