Mild
BJCP 2008 – 11A
Batch #:
2016-11
Batch Size:
5.00 gallons
Boil Time:
90 min
Brew Date:
October 22, 2016
Tap Date:
November 12, 2016
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:
21SRM
IBU:
17
BU/GU:
0.43
ABV:
3.7%
ABW:
3.1%
Calories:
131 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 6.50 pounds | British Maris Otter Pale Malt | 80% |
| 0.69 pounds | British Crystal Malt | 8.5% |
| 0.44 pounds | Crystal Malt 120L | 5.4% |
| 0.25 pounds | British Brown Malt | 3.1% |
| 0.25 pounds | British Chocolate Malt | 3.1% |
| 8.13 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Kent Golding | 60 minutes | Boil | Leaf | 5.0% | |
| 1.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| London Ale III | Wyeast | 1318 | Liquid |
Equipment Profile 8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
5.00 gallons
Boil Volume:
6.50 gallons
Evaporation Rate:
11.00% 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
Top Up Water:
0.00 gallons
Trub Chiller Loss:
0.50 gallons
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:
14 days @ 68° F
Secondary:
7 days @ 34° F
