AG#33 – “Thanks, Chuck!” Mild

Recipe Specifications
————————–
Boil Size: 27.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.042 SG
Estimated Color: 39.7 EBC
Estimated IBU: 20.1 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 72.6 %
Boil Time: 60 Minutes

Ingredients:
————
Amt                   Name                                     Type          #        %/IBU
1.00 tsp              Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        –
3.000 kg              Mild Malt (7.9 EBC)                      Grain         2        69.0 %
0.600 kg              Pale Malt, Maris Otter, Crisp (6.5 EBC)  Grain         3        13.8 %
0.200 kg              Wheat, Torrified (3.3 EBC)               Grain         4        4.6 %
0.150 kg              Caramel/Crystal Malt – 60L (118.2 EBC)   Grain         5        3.4 %
0.150 kg              Caramel/Crystal Malt -120L (236.4 EBC)   Grain         6        3.4 %
0.100 kg              Black (Patent) Malt (985.0 EBC)          Grain         7        2.3 %
0.100 kg              Pale Chocolate Malt (591.0 EBC)          Grain         8        2.3 %
0.050 kg              Biscuit Malt (45.3 EBC)                  Grain         9        1.1 %
28 g                  Fuggles [4.40 %] – Boil 60.0 min         Hop           10       17.6 IBUs
0.50 Items            Whirlfloc Tablet (Boil 10.0 mins)        Fining        11       –
20 g                  Fuggles [4.40 %] – Boil 10.0 min         Hop           12       2.5 IBUs
1.0 pkg               British Ale (White Labs #WLP005) [35.49  Yeast         13       –
10.00 ml              WLN4000-HB Clarity-Ferm (Primary 0.0 min Fining        14       –

Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 4.350 kg
—————————-
Name              Description                             Step Temperat Step Time
Mash In           Add 12.18 l of water at 74.6 C          68.0 C        60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 20.60l) of 77.0 C water

02/05/2015 Starter – Made starter with 125g spraymalt, then accidentally spilled a third of it in the sink where the pot was cooling. So I made up another small starter. Trying out my new stir plate for the first time today. Works a treat. Will leave to ferment out for 2 days in the kitchen before pitching.

03/05/2015 Mash & Brew Day – Two boilovers! Absolute disaster. I think it might be due to the torrified wheat in the grain bill.

04/05/2015 – No sign of fermentation before I went to bed. A bit worrying. With a yeast starter, I was expcting it to have taken off like a rocket, and well within 24 hours.

05/05/2015 – Absolute disaster. Flat as a pancake and no sign of the yeast starting. In a panic, I sprinkled a sachet of US-05 into the fermenter this morning. It’s no longer a “Mild”, of course. Milds are supposed to be fermented with English ale yeast, which are low attenuating strains and leave sweetness and body in the beer. [Update: fermenting when I got home from work! I have to assume it’s the US-05 that’s doing the fermenting, and that the WLP005 hasn’t just woken up.]

06/05/2015 – Fermenting away. I won’t be re-using the yeast on this one. Unless the character from the beer is really good, of course. It might end up being my “house strain”! 🙂 This brew has been a nightmare.

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