Mild
BJCP 2008 – 11A
Batch #:
2010-03
Batch Size:
10.00 gallons
Boil Time:
75 min
Brew Date:
January 2, 2010
Tap Date:
February 11, 2010
Statistics
OG:
1.040 10° P
FG:
1.010 2.6° P
Real Extract:
3.9° P
Attenuation:
74% Apparent
61% Real
61% Real
Color:
15.1SRM
IBU:
17.7
BU/GU:
0.44
ABV:
3.5%
ABW:
3.1%
Calories:
131 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 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 Thomas Fawcett and Sons | 3.7% |
| 13.60 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.80 ounces | Willamette | 60 minutes | Boil | Pellets | 4.5% | |
| 1.80 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
| 4 grams | Gypsum (Calcium Sulfate) | Water Agent | Mash | 60 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Windsor Yeast | Lallemand | Dry |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
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
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 45 minutes | 158° F |
Fermentation and Aging
Primary:
9 days @ 68° F
Secondary:
7 days @ 60° F
Age:
21 days @ 50° F
General Info
Add appropriate brewing salts and/or minerals to approximate London's water.
Procedure
- Single infusion mash at 156° F for 1 hour
- Sparge
- 60 minute boil
