Dan Pratt
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This weekend Im making my first dark English Mild and was wondering what temps to Mash at and why? If someone who has made these let me know which you found to be the best, that would be swell.
I was thinking of the following 68c/60m, 72c/10m & 78c/15m, sparge then boil.
Recipe
OG - 1040
ABV - 4.2%
Ibu - 25
EBC - 76
Boil - 90m
Eff - 80%
Vol - 21Lt
Malts - all TF UK
Mild Ale Malt - 86.5%
Pale Crystal Malt - 5.5%
Dark Crystal Malt - 4.1%
Pale Chocolate Malt - 2.4%
Black Patent - 1.5%
Hops
EKG @ 60min and 10mins
Yeast
Wyeast 1469 - West Yorkshire
Ferment at 20c
I was thinking of the following 68c/60m, 72c/10m & 78c/15m, sparge then boil.
Recipe
OG - 1040
ABV - 4.2%
Ibu - 25
EBC - 76
Boil - 90m
Eff - 80%
Vol - 21Lt
Malts - all TF UK
Mild Ale Malt - 86.5%
Pale Crystal Malt - 5.5%
Dark Crystal Malt - 4.1%
Pale Chocolate Malt - 2.4%
Black Patent - 1.5%
Hops
EKG @ 60min and 10mins
Yeast
Wyeast 1469 - West Yorkshire
Ferment at 20c