Mild – All Grain GONE


General Info

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

Malts and Grains

Amount Malt/Grain %
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%


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


Amount Hop Time AA
1.80 ounces Willamette 60 min 4.5%
1.80 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Windsor Yeast Lallemand 24 gr

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


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


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile London, England


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

Fermentation and Aging

7 days @ 68° F
7 days @ 55° F
21 days @ 50° F

Mildly Amused

Date Brewed:  

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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