Homebrew Crisp Mild

  • Sessionable caramel sweetness
  • ABV 3.5%
  • IBU 18
  • OG 1036 SG

Crystal 150 has a sweet caramel taste and aroma and works well in this Mild Beer recipe along with the darker roasted malts, making a pleasant sessionable mild.

BASICS

BATCH SIZE FERMENTER:

25 l

BATCH SIZE BOIL:

27.75 l

ORIGINAL GRAVITY:

1036 SG

FINAL GRAVITY:

1009 SG

IBUs:

18

COLOUR (EBC/SRM):

15 / 8

BREWHOUSE EFFICIENCY:

80%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

66°C / 151°F

FERMENTATION TEMP:

21°C / 70°F

TARGET ATTENUATION:

77%

MASH LIQUOR VOL (LITRES):

10.1

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

STAND:

30 mins

INGREDIENTS

MALTS(kg)%

VIENNA

3.16

85

CRYSTAL 150

0.25

6

BROWN

0.12

3

WHEAT

0.22

6

YEAST

ENGLISH ALE

HOPS(g)Contribution%Alpha Acid%Addition

TARGET

6.3

30

10.5

Start of boil

PHOENIX

6.3

30

10.5

Middle

PHOENIX

13.1

20

10.5

Flame out

EAST KENT GOLDINGS

9.5

20

6.5

Flame out

HOPS

TARGET

(g)

6.3

Contribution%

30

Alpha Acid%

10.5

Addition

Start of boil

PHOENIX

(g)

6.3

Contribution%

30

Alpha Acid%

10.5

Addition

Middle

PHOENIX

(g)

13.1

Contribution%

20

Alpha Acid%

10.5

Addition

Flame out

EAST KENT GOLDINGS

(g)

9.5

Contribution%

20

Alpha Acid%

6.5

Addition

Flame out

Mike'S TOP TIP

Mash this brew for 90 minutes to ensure full conversion as the Vienna Malt has fewer amylase enzymes than regular pale malts.

Malts used in this Recipe

Vienna Malt

In the 1840s English maltsters developed air kilning techniques that would pave the way for light coloured beers. German brewers took this technique back to Vienna and Munich respectively and the malt styles were born.

Our Vienna Malt is made from English 2-row spring barley and is kilned to a slightly higher temperature than our Best Ale Malt. The result is a golden hued wort with a sweet, bread like aroma and flavour. Since it is a conventionally kilned malt, Vienna can be used as a base and is perfect creating its namesake, Vienna lager, in addition to other styles.

Find out more here.

Light Crystal Malt

To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers.

The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two.

Find out more here.

 

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