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Recipe: Bass Mild XXXX Mk 2.
Brewer: Greg Power.
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 31.75 l
Post Boil Volume: 25.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.032 SG
Estimated Color: 31.6 EBC
Estimated IBU: 25.9 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.4 %
Boil Time: 90 Minutes
Ingredients:
Amt Name Type # %/IBU
2.60 kg Pale Ale Malt (Muntons) (6.3 EBC) Grain 1 88.0 %
0.17 kg Caramel/Crystal Malt -120L (385.0 EBC) Grain 2 5.9 %
0.18 kg Candi Sugar, Dark (541.8 EBC) Sugar 3 6.1 %
19.00 g Challenger [7.50 %] - Boil 90.0 min Hop 4 20.3 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
20.00 g Challenger [7.00 %] - Steep/Whirlpool 2 Hop 6 5.6 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 7 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 2.95 kg
Name Description Step Temperat Step Time
Mash In Add 7.73 l of water at 76.5 C 66.7 C 60 min
Mash Out Add 4.05 l of water at 96.9 C 75.6 C 10 min
Sparge: Fly sparge with 23.25 l water at 75.6 C
Notes:
First Runnings Volume : 11.0lt.
First Runnings Gravity : 1037.
Second Runnings Volume : 19.5lt.
Second Runnings Gravity : 1013.
Pre Boil Gravity Before Sugar Addition : 1022.
Pre Boil Volume : 30.5lt.
Pre Boil Gravity Post Sugar Addition : 1024.
Post Boil Volume : 23.0lt.
Post Boil Gravity : 1033.
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Whirlpool addition added as soon as flame out,steeped 20mins then decanted into cube overnight.
Pitched one packet Safale S33 dry yeast straight onto aerated wort @04/10/2016 13.00hrs.
Dark candi sugar was dissolved in 1.0lt boiling water and then added at very start of 90min boil so final volume may be +1.0lt.
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Bottled 15/10/2016 @1/2tsp table sugar/500ml.
OG : 1033.
FG : 1010.
ABV : 3.1%abv.
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Created with BeerSmith 2 -
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