Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Mild – All Grain GONE

Batch #:

03-2010

Batch Size:

10 gallons

Boil Time:

75 min

Conditioning:

Keg

Brew Date:

January 2, 2010

Statistics

Target OG:

1.038 9.5° P

OG:

1.040 10° P

Reading 1:

1.014 3.6° P

Target FG:

1.012 3.1° P

FG:

1.012 3.1° P

Real Extract:

4.3° P

Attenuation:

69% Apparent – 57% Real

Color:

15.1 SRM

IBU:

17.7 Rager

BU/GU:

0.44

ABV:

3.7%

ABW:

2.9%

Calories:

132 12 oz

General Info

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

Malts and Grains

Amount	Malt/Grain	% of Grist
11.00 pounds	British Maris Otter Pale Malt	80.9%
1.35 pounds	Crystal Malt 60L	9.9%
0.75 pounds	Crystal Malt 120L	5.5%
0.50 pounds	British Pale Chocolate	3.7%
13.60 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
1 tsp.	Irish Moss	15 minutes
4 grams	Gypsum (Calcium Sulfate)	60 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.80 ounces	Willamette	60 min	Bittering	Boil	Pellets	4.5%
1.80 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Windsor Yeast	Lallemand		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

Typical Efficiency:

72%

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

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

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

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash 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

Calcium:

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

Fermentation and Aging

Primary:

7 days @ 68° F

Secondary:

7 days @ 55° F

Age:

21 days @ 50° F

Mildly Amused

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	4.5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.3
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	75
OG:	1.040 / 10° P
Mash PH:
Boil PH:

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Log: Mildly Amused

Mild – All Grain GONE

Statistics

General Info

Malts and Grains

Non-Fermentables

Hops

Yeasts

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out

Mash Steps

Water Profile London, England

Procedure

Fermentation and Aging

Mildly Amused

Brew Day Data

Scale Recipe

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