Home Brew Forum

Brewed today a beer kind of Mild style. Had to use some Malt and Hops I had on stock so the recipe is not perfectly matching the traditional ingredient list. We will see how this beer tastes in a couple of weeks...

Summer Light Mild

Type: All Grain
Date: 06.06.2009
Batch Size: 23,00 L
Boil Time: 60 min
Brewhouse Efficiency: 70,00 %

Malts

Amount / Item / % or IBU
3,45 kg Pilsner (2 Row) Ger (3,9 EBC) 84,15 %
0,25 kg Caramunich Malt (110,3 EBC) 6,10 %
0,20 kg Acid Malt (5,9 EBC) 4,88 %
0,15 kg Special B Malt (354,6 EBC) 3,66 %
0,05 kg Carafa II (811,6 EBC) 1,22 %

-> mash in at 3 kg H2O / kg to 64 °C
-> 90 min @ 64-66 °C
-> 5 min @ 78 °C

-> sparge with 20 l H20 @ 78 °C to final 9 °P

Hops

12,00 g Northern Brewer [10,00 %] (60 min) 14,0 IBU
15,00 g Pearle [10,00 %] (15 min) 8,7 IBU
15,00 g Fuggles [4,20 %] (Aroma Hop-Steep 15 min) -


-> British Ale Yeast (Wyeast Labs #1098) for 1 week at 20 °C

Beer Profile
--------------
Est Original Gravity: 9,402 Plato
Estimated Alcohol by Vol: 3,66 %
Bitterness: 22,7 IBU
Est Color: 26,8 EBC

Some more pics...

The "gadget" on top of my mashtun boiler ist for stiring. It is a combination between a PC-Powersupply and a whiper-motor from a car. The motor does about 60-70 rpm and has a lot of torque. The stiring plate is made from copper tubes and does a decent job, at least it keeps the mash from burning to ashes. The whole combo is mounted on a stainless-steel plate (2mm). Combined with my microcessor-control for temperature (the blue-white box down in the right edge) it allows for easy and reproducible brewing. I mash in, start the programm and poor a beer and relax for the duration of the mash...

Greets Thomas

The beer is already bubbling, so the yeast was still good (from last brew in April) and the starter did its job to bring the yeast back to life. At the moment there is a "brrrpppp" every 4-5 seconds and the ambient room temperature is 18-19 °C so the fermentation temperature inside the bucket should be in the target zone of 20-22 °C.

Greets from Freiburg... Thomas

Fermentation is finished. The beer went down to 2 °P from initial 9.4 °P, so attenuation is 78% which is good for Wyeast #1098 British ale (should be in the range of 73-75%). The main fermentation happened within 4-5 days, but I added another 3 days and bottled after a week. I carbonated to 2.5 volumes which is a little bit more than required by the style but as this is supposed to be a summer beer a prefer it a little bit more fizzy. I will bottle condition the beer now for another week till next Sunday and the we will see how it tastes. Sample at bottling time seemed promising so I still hope for a great new beer. When the beer is ready to drink I will post a picture of the bottle and the poured pint...

Greets... Thomas

Beer is now fully carbonated and I had already some samples. Seems to fit the style pretty good, just the right beer for summertime. My voting 46 out of 50 points...

Two pictures of a glas of my Summer Light Mild





Cheers... Thomas