|
Weyermann® Smoked Mild |
1 barrel |
1 hl |
Malt Bill |
| Weyermann® Light Munich |
36 lbs |
14.0 kg |
| Weyermann® Smoked Malt |
15 lbs |
5.8 kg |
| Weyermann® Caramunich® III |
4.5 lbs |
1.75 kg |
| Weyermann® Carafa® II |
2.25 lbs |
0.870 kg |
| |
|
|
| Mash temperature |
150° F. |
65.5° C |
| Water treatment: Use CaCl² for calcium additions. |
Hop Bill |
| 60 mins Willamette, Fuggle or Goldings to achieve 20
IBUs |
| 10 mins Liberty or other aroma type |
1.5 oz |
36.2 g |
| OG: |
1.040 |
10° P |
| TG: |
|
|
| Recommended Yeast: Fermentis® Safale S-04*) |
| Fermentation temperature: |
68° F |
20° C |
Notes: Deep red mild ale with assertive smoke
flavor and defined bitterness.
This recipe was
developed and pilot brewed by Ray Daniels, author of Designing Great
Beers. |
