Brew Number

157

Style

English Dark Mild

 Ingredients

16-Jul-2006 English Dark Mild v2

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Sunday July 16, 2006
Head Brewer: Simon Barrett (GL)
Asst Brewer: Dallas
Recipe: English Dark Mild v2

Recipe Specifics
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Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (Kg): 3.94
Anticipated OG: 1.037 Plato: 9.27
Anticipated EBC: 32.6
Anticipated IBU: 17.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 80 Minutes

Actual OG: 1.037 Plato: 9.27
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 2.56 by Volume: 3.28 From Measured Gravities.
ADF: 66.9 RDF 55.6 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 74 %
Anticipated Points From Mash: 34.90
Actual Points From Mash: 34.30

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
3.8 0.15 kg. Honey 1.042 10 (Actually Sunny Cane Golden Syrup)
3.8 0.15 kg. JWM Crystal 140 Australia 1.035 145
82.4 3.25 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
6.2 0.24 kg. Hoepfner Melanoidin Germany 1.037 40
3.9 0.15 kg. TF Chocolate Malt UK 1.033 940

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
13.00 g. Target Pellet 10.00 17.1 60 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfloc Fining 45 Min.(boil)
0.00 Unit(s)Campden tablet Other 0 Min.(mash)
0.00 Unit(s)Whirlfloc Fining 45 Min.(boil)

Yeast
-----

WYeast 1968 London Extra Special Bitter

Brewing notes

Yeast

1New smack pack 1968 built up to 1 l starter.

Crush

Double crush

Mash

Strike and sparge water pH adjusted. 69 deg at start, 67 deg after 1 hr.

Sparge

Get 35 l at 6.8B = 1.026, 80% eff

Boil

Golden syrup goes in at 55 mins.Got 22 l in fermenter at 1.038 and 21 deg.

Ferment

Fermented at 18-22 deg in laundry. 21 Jul 1.012. 24 Jul 1.011. Keg with finings, plus 4 PET bottles, half scoop dextrose each.

Tasting notes

6 Aug. Very nice malty beer with toffee aroma. Has slightly dry finish, think probably need to keep mash temp a little higher.

September First place, Low alcohol class, SABSOSA comp in Adelaide.