Mild – All Grain GONE



10 gallons will be naturally conditioned for 2 weeks in the Foamer Firkin as the inaugural brew the Hoppers put into it after winning the 2012 Rocky Mountain Homebrew Club Challenge.

Added 1.25 gallons of purified water to top up kettle after boil.

Malts and Grains

Amount Malt/Grain %
9.00 pounds Scottish Golden Promise 48.1%
2.10 pounds Crystal, Medium (Simpsons) 11.2%
1.40 pounds Crystal Malt 120L 7.5%
0.60 pounds British Brown Malt 3.2%
0.60 pounds British Chocolate Malt 3.2%
5.00 pounds American Pale Malt (2-Row) 26.7%
18.70 pounds Total Grain Weight 100%


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


Name Lab/Manufacturer Product ID Amount
London Ale III Wyeast 1318 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash 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 Denver, Colorado


Single infusion mash at 157°F for 1 hour.

Fermentation and Aging

14 days @ 67° F
14 days @ 65° F

Mildly Amused

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.2    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 14.2    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 16.4    
Post-Boil Amount: 15    
Boil Time: 60    
OG: 1.040 / 10° P    
Mash PH:      
Boil PH:      

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