Malt Monkey Mild v.3.1 
All Grain Recipe
Submitted By: atlref (Shared)
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| Brewer: Rainy Day Brewery | |
| Batch Size: 10.50 gal | Style: Dark Mild (13A) |
| Boil Size: 13.41 gal | Style Guide: BJCP 2021 |
| Color: 19.7 SRM | Equipment: Blichman 20 Gallon RIMS Rev 4 - 78% |
| Bitterness: 19.5 IBUs | Boil Time: 60 min |
| Est OG: 1.038 (9.5° P) | Mash Profile: Medium High Infusion with batch sparge |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 3.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15.58 gal |
MY WATER PROFILE COBB COUNTY |
Water |
1 |
| 1.50 g |
Baking Soda (Mash 60 min) |
Misc |
2 |
| 11 lbs 2.01 oz |
Pale Ale, Finest Maris Otter (Simpsons)-inv (2.5 SRM) |
Grain |
3 |
| 1 lbs 4.96 oz |
Caramel/Crystal Malt - 80L - inventory (80.0 SRM) |
Grain |
4 |
| 1 lbs 4.96 oz |
Pale Chocolate Malt -inv (220.0 SRM) |
Grain |
5 |
| 7.04 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
6 |
| 4.27 g |
Calcium Chloride (Sparge 60 min) |
Misc |
7 |
| 2.79 g |
Baking Soda (Sparge 60 min) |
Misc |
8 |
| 2.30 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
| 1.61 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
10 |
| 1.41 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
11 |
| 0.60 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
12 |
| 0.50 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
13 |
| 1.50 oz |
East Kent Goldings inv 2020 [4.6%] - First Wort |
Hops |
14 |
| 2.30 g |
Calcium Chloride (Boil 60 min) |
Misc |
15 |
| 0.87 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
16 |
| 0.76 g |
Epsom Salt (MgSO4) (Boil 60 min) |
Misc |
17 |
| 0.75 oz |
East Kent Goldings inv 2020 [4.6%] - Boil 20 min |
Hops |
18 |
| 2.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
19 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
20 |
Notes
mash gravity was high by 5 points and water volume was low by .5 gallons.
Added top up water to reach pre boil volumes which also brought starting gravity closer to expected.
Dropped SPG by .002 to 1.033
did not do first wort hop
cold crashed the starting wort to far down to 54 f. in the morning reset for propper temp of 64. used all 3 heating blankets to get to 62 then let it go till it reached 64 and unprlugged the heater for intial ferm stage.
on tuesday morning set a 3 day ramp to 68f.This Recipe Has Not Been Rated
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