Geoff Humphrey's BrewBlog > Brew Sessions

Mildly Amused

Specifics

Style:

Category:	English Brown Ale
Number:	11A

A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters.

Commercial Examples: Moorhouse Black Cat, Gale’s Festival Mild, Theakston Traditional Mild, Highgate Mild, Sainsbury Mild, Brain’s Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Woodforde’s Mardler’s Mild, Greene King XX Mild, Motor City Brewing Ghettoblaster.

Brew Date:

January 2, 2010

Tap Date:

February 11, 2010

Yield:

10 gallons

Color (SRM/EBC):

15.1/29.7

Bitterness (Calc):

17.7 IBU (Rager)

BU/GU:

0.44

Calories:

133 (12 ounces)

Conditioning:

Keg

ABV:

3.6%

ABW:

2.8%

Batch No:	03-2010
OG:	1.040
OG (Plato):	9.99° P
Target OG:	1.038
Reading 1:	1.014 (9 days)
FG:	1.013
FG (Plato):	3.32° P
Target FG:	1.012
Real Extract:	4.53° P
App. Atten.:	66.8%
Real Atten.:	54.7%

General Information

Method:	All Grain

Method:

All Grain

Add appropriate brewing salts and/or minerals to approximate London's water.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

11.00 pounds

British Maris Otter Pale Malt

Color (L):	2.2 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

80.9% of grist

1.35 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

9.9% of grist

0.75 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

5.5% of grist

0.50 pounds

British Pale Chocolate

Color (L):	200 °L
Info/Use:	Used in darker beers such as porters and stouts to add color and richness. May be used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.

3.7% of grist

13.60 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	75 minutes
Runoff Volume Needed:	12.1 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 1.7 gallons (boil evaporation)
Grain Amount:	13.6 pounds
Grain Absorbtion:	2.9 gallons
Total Water Needed:	16 gallons	12.1 gallons (runoff) + 2.9 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	4.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	11.5 gallons	16 gallons (total water) – 4.5 gallons (mash water)

)

100% of grist

Non-Fermentables

1 tsp.	Irish Moss @ 15 minutes
4 grams	Gypsum (Calcium Sulfate) @ 60 minutes

Hops

1.80 ounces

Willamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter

4.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

8.1 AAUs

1.80 ounces

Total Hop Weight

8.1 AAUs

Boil

Total Boil Time:	75 minutes

Total Boil Time:

75 minutes

Yeast

Name:	Windsor Yeast
Manufacturer:	Lallemand
Type:	Ale
Flocculation:	Very High
Attenuation:	75%
Temperature Range:	62–72°F
Amount:	24 gr

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	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
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

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	21.6	Efficiency:	61.3%
Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	45 min.	158°F	Add 100% of mash water at 171° F / 77° C

Water Profile

London, England

Calicum:	52 ppm
Bicarbonate:	156 ppm
Sulfate:	77 ppm
Chloride:	60 ppm
Sodium:	99 ppm
Magnesium:	16 ppm
PH:	8.0%
Notes:	Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Procedure

Single infusion mash at 156° F for 1 hour Sparge 60 minute boil

Single infusion mash at 156° F for 1 hour
Sparge
60 minute boil

Fermentation

Primary:	9 days @ 68° F
Secondary:	7 days @ 60° F
Age:	21 days @ 50° F

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Bottle Label

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