chunckious
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English Mild - Dark
- Thread starter Dan Pratt
- Start date
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This was my last, was a while ago (haven't been homebrewing much). I loved it. OK, I threw in late kettle tett.
Fermented that with Notto (for immediate drinking), 1187 & 469, latter two significantly better.
It does demonstrate that you can load it with whatever you want and have a tasty low alc beverage.
Sorry, no ferment data available other than memory of myself and others finding it tasty.
I remember it being on the 4% ABV line.
This is a historic example of a Barry, bang on centre of style.
My Riled Up Mild Rye
--------------------------
Boil Size: 72.6 l
Post Boil Volume: 70.7 l
Batch Size (fermenter): 66.0 l
Estimated OG: 9.9 Plato
Estimated Color: 38.5 EBC
Estimated IBU: 19.0 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
4.0 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 3 36.0 %
3.0 kg Munich I (Weyermann) (14.0 EBC) Grain 4 27.0 %
1.0 kg Brown Malt (Simpsons) (295.5 EBC) Grain 5 9.0 %
1.0 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 6 9.0 %
1.0 kg Crystal, Dark (Simpsons) (157.6 EBC) Grain 7 9.0 %
1.0 kg Oats, Golden Naked (Simpsons) (19.7 EBC) Grain 8 9.0 %
0.1 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 9 0.9 %
30.00 g Magnum [14.00 %] - Boil 60.0 min Hop 10 17.5 IBUs
50.00 g Tettnang [3.50 %] - Boil 5.0 min Hop 11 1.5 IBUs
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -
Total Grain Weight: 11.1 kg
----------------------------
Name Description Step Temperat Step Time
Mash Step Heat to 67.0 C over 0 min 67.0 C 10 min
Mash Step Heat to 71.0 C over 5 min 71.0 C 30 min
Mash Step Heat to 76.0 C over 5 min 76.0 C 10 min
ED: I do know I did not hit this temp, mashed in too thick and had to dilute with cool water, so more conversion than anticipated.
Fermented that with Notto (for immediate drinking), 1187 & 469, latter two significantly better.
It does demonstrate that you can load it with whatever you want and have a tasty low alc beverage.
Sorry, no ferment data available other than memory of myself and others finding it tasty.
I remember it being on the 4% ABV line.
This is a historic example of a Barry, bang on centre of style.
My Riled Up Mild Rye
--------------------------
Boil Size: 72.6 l
Post Boil Volume: 70.7 l
Batch Size (fermenter): 66.0 l
Estimated OG: 9.9 Plato
Estimated Color: 38.5 EBC
Estimated IBU: 19.0 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
4.0 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 3 36.0 %
3.0 kg Munich I (Weyermann) (14.0 EBC) Grain 4 27.0 %
1.0 kg Brown Malt (Simpsons) (295.5 EBC) Grain 5 9.0 %
1.0 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 6 9.0 %
1.0 kg Crystal, Dark (Simpsons) (157.6 EBC) Grain 7 9.0 %
1.0 kg Oats, Golden Naked (Simpsons) (19.7 EBC) Grain 8 9.0 %
0.1 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 9 0.9 %
30.00 g Magnum [14.00 %] - Boil 60.0 min Hop 10 17.5 IBUs
50.00 g Tettnang [3.50 %] - Boil 5.0 min Hop 11 1.5 IBUs
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -
Total Grain Weight: 11.1 kg
----------------------------
Name Description Step Temperat Step Time
Mash Step Heat to 67.0 C over 0 min 67.0 C 10 min
Mash Step Heat to 71.0 C over 5 min 71.0 C 30 min
Mash Step Heat to 76.0 C over 5 min 76.0 C 10 min
ED: I do know I did not hit this temp, mashed in too thick and had to dilute with cool water, so more conversion than anticipated.
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