Recipe: Mild Child #1 -------------------------- Brewer: Chris Baker Asst Brewer: Chris Asa Style: Mild TYPE: All Grain Ingredients: ------------ Amt Name Type # %/IBU 6 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 85.7 % 4.0 oz Black (Patent) Malt (500.0 SRM) Grain 2 3.6 % 4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 3.6 % 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 3.6 % 4.0 oz Chocolate Malt (350.0 SRM) Grain 5 3.6 % 1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 6 18.6 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 8 - Mash Schedule: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 7 lbs ---------------------------- Name Description Step Temperat Step Time Mash In Add 8.75 qt of water at 172.0 F 156.0 F 45 min Sparge: Batch sparge with 3 steps (1.01gal, 2.35gal, 2.35gal) of 168.0 F water Notes: ---------------------------- From: http://byo.com/body/item/1893-mild-ale-style-profile Starter started on Saturday, Jan 21, on stirplate, at 65°F 11:48 - began heating 4gal water 12:05 - water at 160°F turned off burner because malt wasn’t crushed crushed malt added another gallon, for a total of 5gal in the kettle mashed with 10qt Fermentation set for 67°F Wort RI is 9.4 brix/1.037 Sample Tuesday afternoon (~42 hours) is 6%, adjusted gravity is 1.015 and 2.82% ABV Turned temp briefly up to 69°F, then changed my mind and dropped to 68°F Sample was small, tasted good. Sample Thursday afternoon (~66 hours) is 5.5%, adjusted gravity is 1.012 and 3.22% ABV Turned temp to 69°F, but it was already at and presumably has been at 69°F, so I don’t imagine this did anything. Crashed to 55°F on Feb 3. Final gravity on Feb 11 (: 1.012 @ 69°F => 1.012 Racked to keg, set temp to 55°F and CO2 to 10 psi Created with BeerSmith 2 - http://www.beersmith.com -------------------------------------------------------------------------------------