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English Brown Mild (year 2013)

(optional) I had 2Kg of sugar to get higher alcohol

Brewer: Riccardo Arrigucci Antonio Vivi & Filippo vanni Email: ricach@gmail.com
Beer: English Brown Mild (year 2013) Style: English Dark Mild
Type: All grain Size: 95 liters
Color:
52 HCU (~22 SRM)
Bitterness: 18 IBU
OG: 1.052 FG: 1.008
Alcohol: 5.7% v/v (4.4% w/w)
Water: No water treatment
Grain: 1kg Belgian Special B
0.5kg Belgian chocolate
15kg British pale
2.5kg Wheat malt
Mash: 70% efficiency
mash 2l/Kg
Mash 60°C 15min 70 45°C min
Mashout 78°C

thick mash to improve body
Boil: 60 minutes SG 1.055 90 liters
2kg Belgian candi sugar
Hops: 50g Northdown (8.6% AA, 60 min.)
25g Northdown (8.6% AA, 30 min.)
25g Northdown (8.6% AA, 15 min.)
Yeast: White Labs WLP023 starter of 3l prepared with dry malt extract (gravity 1.048)
after one week siphoned in a second fermenter
Carbonation: 1.8 volumes Corn Sugar: 376g for 95 liters @ 22°C

Recipe posted 07/18/13.