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Weyermann® Smoked Mild

This recipe was developed and pilot brewed by Ray Daniels, author of Designing Great Beer for Weyermann

Brewer: Noam - Modiin Email: shibolet.brewery@gmail.com
Beer: Weyermann® Smoked Mild Style: English Dark Mild
Type: All grain Size: 27 liters
Color:
46 HCU (~21 SRM)
Bitterness: 23 IBU
OG: 1.042 FG: 1.008
Alcohol: 4.3% v/v (3.4% w/w)
Water: Water treatment: Use CaCl² for calcium additions
* i didn't actually treat my water.
Grain: 3800g Weyermann® Light Munich
160g Weyermann® Smoked Malt
470g Weyermann® Caramunich® III
230g Weyermann® Carafa® II
Mash: 80% efficiency
Mash temperature 65.5° C
*was actually higher, around 67-68
priboil gravity 1040. added one liter of water to make 29 liters.
end of boil gravity at 1044 for 27 liters.
Boil: 60 minutes SG 1.035 32 liters
Irish moss and some DAP at 15 min.
Hops: 42g Willamette (5% AA, 60 min.)
20g Liberty (aroma)
Yeast: Recommended Yeast: Fermentis® Safale S-04
will use Nottingham
Log: Fermentation temperature: 20° C

Recipe posted 09/07/10.