Mildly Amused

Mild BJCP 2008 – 11A

OG
1.040
FG
1.010
SRM
21
ABV
3.7%
IBU
17
Batch #
2016-11
Batch Size
5.50 gal
Boil Time
90 min
Brew Date
October 22, 2016
Tap Date
November 12, 2016
BU/GU
0.43
ABW
3.1%
Kcal
131 12 oz
Real Extract
3.9° P
Attenuation
74% apparent
61% real

Fermentables

British Maris Otter Pale Malt
6.50 lbs|80%
Type
Grain
Origin
United Kingdom
Color
3.0 SRM
PPG
26.0
Info
Premium base malt for any beer. Good for pale ales.
80%
British Crystal Malt
0.69 lbs|8.5%
Type
Grain
Origin
United Kingdom
Color
55.0-60.0 SRM
PPG
35.0
Info
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
8.5%
Crystal Malt 120L
0.44 lbs|5.4%
Type
Grain
Origin
Varies
Color
120.0 SRM
PPG
36.0
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
5.4%
British Brown Malt
0.25 lbs|3.1%
Type
Grain
Origin
United Kingdom
Color
65.0 SRM
PPG
31.0
Info
Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
British Chocolate Malt
0.25 lbs|3.1%
Type
Grain
Origin
United Kingdom
Color
395.0-475.0 SRM
PPG
38.0
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

Hops

1.00 oz
Kent Golding 5.0%
60 min Boil

Yeasts

1 pkg
London Ale III1318
Wyeast

Equipment Profile8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
5.00gal
Boil Volume
6.50gal
Evaporation Rate
11.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
0.50gal

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

Mash Steps

Step 1
Mash In45 min
158°F

Fermentation and Aging

14 days
Primary
68°F
7 days
Secondary
34°F

Water Profile London, England

Calcium
52
Bicarbonate
156
Sulfate
77
Chloride
60
Magnesium
16
Ideal PH
8.0
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