Style: 11A. Mild
Description:
Recipe took out a place at Vicbrew 2008 and 3rd in the AABC
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 3.67% |
| Estimated Original Gravity[SG]: | 1.039 |
Estimated Final Gravity[SG]: | 1.012 |
| Estimated Attenuation: | 70.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 16.96 |
Colour [SRM(EBC)]: 24.92 (49.08) |
| Balance: 0.815 |
BU:GU ratio: 0.434 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Barley Flaked (Bairds) |
1.002 |
4.66% |
207.00 (0.46) |
5.10% |
| Brown Malt (Bairds) |
1.001 |
1.81% |
80.50 (0.18) |
1.98% |
| Chocolate Malt (UK) |
1.002 |
4.83% |
203.17 (0.45) |
5.01% |
| Crystal Malt Medium (Bairds) |
1.001 |
2.88% |
122.67 (0.27) |
3.02% |
| Crystal Pale (Thomas Fawcett) |
1.003 |
6.57% |
283.67 (0.63) |
6.99% |
| Maris Otter Malt (Bairds) |
1.031 |
79.25% |
3158.67 (6.96) |
77.88% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Fuggle |
4.00% |
16.96 |
100.00% |
38.33 (1.35) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Ringwood Ale - Wyeast 1187 |
high |
70.00% |
18.00 (64.40) |
23.00 (73.40) |
10% ABV |
| Date Brewed |
Brewer |
ABV |
Balance |
Rating |
Actions |
