Mild – All Grain GONE



Mash PH was a bit basic initially at 5.9. Added 1/2 ounce of lactic acid to bring it to 5.4. Perhaps add a bit more to lower to the 5.2-3 range.

Adjusted the gap on the mill to see if it would affect efficiency. Much better - almost a 10% increase.

Malts and Grains

Amount Malt/Grain %
10.50 pounds Scottish Golden Promise 77%
1.40 pounds British Crystal Malt 10.3%
0.93 pounds Crystal Malt 120L 6.8%
0.40 pounds British Brown Malt 2.9%
0.40 pounds British Chocolate Malt 2.9%
13.63 pounds Total Grain Weight 100%


Amount Hop Time AA
1.45 ounces Challenger 60 min 5.7%
1.45 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
English Ale White Labs WLP002 3000 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 London, England

Fermentation and Aging

7 days @ 68° 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: 90    
OG: 1.040 / 10° P    
Mash PH:      
Boil PH:      

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