Uni Student searching for a fun hobby here. So far brewed 3 beers which were all... homebrewy in flavour. Wanted a crack at some English ales for their amazing drinkability and my sheer interest. Due to some sourcing problems I did have to improvise a fair bit to make this recipe so I just want any thoughts on what to add or remove or even change in this recipe I developed. I chose the english dark mild since that seemed a decent place to start from. I did finish brewing and it's doing its carbonation magic in my also improvised keg so without further ado here's my recipe.
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A Mild Improv
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Batch Size: 5 Litres (fermenter)
Infusion Method: BIAB
Intended OG: 1.035
ABV (intended): 3.47%
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Ingredients
600g Pale Maris Otter
100g Caramalt (Joe White)
50g Toasted Pale Maris Otter*
'Handful' of Super Pride T90**
1/4 tsp Table Salt (Uniodised)
Whitelabs WLP002 Engish Ale Yeast
50g Caramel Colouring***
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* - Toasted at home in an oven at 150C for about an hour
** - Don't have an accurate enough scale... yet so just put a small amount
on the palm of my hand (approx 1.5 tsp I reckon)
*** - Some chinese rock sugar in a well cleaned wok and some water did the magic
Almost black in colour once the syrup was made
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Mash
*Single infusion mash at 68C for one hour 4l
(Was limited by the size of my mash tun)
*Took my first runnings (did not take volumetric measurements)
*Batch Sparged for 30 minutes with 1.5l of water at 90C
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Boil
*90 Minute vigorous boil to encourage malty caramel centric flavours
Hops addition at 60 minutes to flame out
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Fermentation
*Pitched whole starter packet at 21C and fermented in a
pressure cooker with free venting submerged in a water bath.
*Fermented one week at temperature range 19.5 - 21.5 C
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'Kegging'
*After One week siphoned into a well sanitised bag in a box setup
*Poured in syrup of 5tsp (approx 20g) Brown Sugar
*Dry Hopped with (guesstimate 5g) Galaxy Hops T90
*Letting her rip for 3 days before fridge time and drinking
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