beerguide
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Im going to do my first AG at the weekend after a few practice partial runs in the last few weeks, and a friend gave me the following recipe to create a Mild (read: mid strength) English Style Ale which I've punched into Beersmith.
Make up to 23ltrs.
Amount Item Type % or IBU
3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 76.93 %
0.40 kg Crystal (Joe White) (141.8 EBC) Grain 10.26 %
0.30 kg Oats, Flaked (2.0 EBC) Grain 7.69 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.56 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 2.56 %
30.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 17.6 IBU
15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 4.4 IBU
10.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
From my readings and understanding of each of the grains Im spotting a few problems, firstly:
- Almost 13% of crystal. Won't this make it an exceptionally sweet beer? As its my first solo mash too, I'd have to mash at a lowish temp wouldn't I due to the high percentage of crystal?
- Chocolate Malt.... I don't see the relevance for this in this type of Ale. Im happy to run with it, if there is not likely to be an overly sweet flavour produced - or will such a low amount simply darken the colour a little?
- Oats - My friend told me this is simply a personal preference thing. He said it imparts a little 'oaty' flavour but due to the smallish % he said its nothing like an oatmeal porter/stout, it just makes the body a little fuller and slightly hazier. What are other peoples thoughts?
Beersmith has suggested the following steps, are these correct?
- Mash grain in 10.17 ltr of water at 70 degrees
- Sparge with 9.68 ltrs
- Sparge a second time with 10.68 ltrs
- Top up to 26.62 and Boil for 60 mins
- Add hops yadda yadda, fermenter, drink, enjoy
Make up to 23ltrs.
Amount Item Type % or IBU
3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 76.93 %
0.40 kg Crystal (Joe White) (141.8 EBC) Grain 10.26 %
0.30 kg Oats, Flaked (2.0 EBC) Grain 7.69 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.56 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 2.56 %
30.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 17.6 IBU
15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 4.4 IBU
10.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
From my readings and understanding of each of the grains Im spotting a few problems, firstly:
- Almost 13% of crystal. Won't this make it an exceptionally sweet beer? As its my first solo mash too, I'd have to mash at a lowish temp wouldn't I due to the high percentage of crystal?
- Chocolate Malt.... I don't see the relevance for this in this type of Ale. Im happy to run with it, if there is not likely to be an overly sweet flavour produced - or will such a low amount simply darken the colour a little?
- Oats - My friend told me this is simply a personal preference thing. He said it imparts a little 'oaty' flavour but due to the smallish % he said its nothing like an oatmeal porter/stout, it just makes the body a little fuller and slightly hazier. What are other peoples thoughts?
Beersmith has suggested the following steps, are these correct?
- Mash grain in 10.17 ltr of water at 70 degrees
- Sparge with 9.68 ltrs
- Sparge a second time with 10.68 ltrs
- Top up to 26.62 and Boil for 60 mins
- Add hops yadda yadda, fermenter, drink, enjoy