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 (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1036 SG

FINAL GRAVITY:

1009 SG

IBUs:

18

COLOUR (EBC/SRM):

15 / 8

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

66°C / 151°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

21°C / 70°F

MASH LIQUOR VOL (LITRES):

621

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

VIENNA

194

85

CRYSTAL 150

15

6

BROWN

8

3

WHEAT

13

6

YEAST

ENGLISH ALE

HOPS(g)Contribution%Alpha Acid%Addition

TARGET

419

30

10.5

Start of boil

PHOENIX

419

30

10.5

Middle

PHOENIX

279

20

10.5

Flame out

EAST KENT GOLDINGS

451

20

6.5

Flame out

HOPS

TARGET

(g)

419

Contribution%

30

Alpha Acid%

10.5

Addition

Start of boil

PHOENIX

(g)

419

Contribution%

30

Alpha Acid%

10.5

Addition

Middle

PHOENIX

(g)

279

Contribution%

20

Alpha Acid%

10.5

Addition

Flame out

EAST KENT GOLDINGS

(g)

451

Contribution%

20

Alpha Acid%

6.5

Addition

Flame out

CARL'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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