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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: 25 IBU
OG: 1.041 FG: 1.008
Alcohol: 4.3% v/v (3.4% w/w)
Water: Water treatment: Use CaCl² for calcium additions
Grain: 3800g Weyermann® Light Munich
160g Weyermann® Smoked Malt
470g Weyermann® Caramunich® III
230g Weyermann® Carafa® II
Mash: 79% efficiency
Mash temperature 65.5° C
Boil: 60 minutes SG 1.035 32 liters
can Substitute Liberty with Hallertau, Tettnanger, Mt. Hood, Crystal, Ultra
Hops: 42g Willamette (5.5% AA, 60 min.)
20g Liberty (aroma)
Yeast: Recommended Yeast: Fermentis® Safale S-04
Log: Fermentation temperature: 20° C

Recipe posted 08/17/10.