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Weyermann® Smoked Mild
This recipe was developed and pilot brewed by Ray Daniels, author of Designing Great Beer for Weyermann
| Brewer: | Noam - Modiin | Email: | shibolet.brewery@gmail.com | |||||
| Beer: | Weyermann® Smoked Mild | Style: | English Dark Mild | |||||
| Type: | All grain | Size: | 27 liters | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.041 | FG: | 1.008 | |||||
| Alcohol: | 4.3% v/v (3.4% w/w) | |||||||
| Water: | Water treatment: Use CaCl² for calcium additions | |||||||
| Grain: | 3800g Weyermann® Light Munich 160g Weyermann® Smoked Malt 470g Weyermann® Caramunich® III 230g Weyermann® Carafa® II |
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| Mash: | 79% efficiency | |||||||
| Mash temperature 65.5° C | ||||||||
| Boil: | 60 minutes | SG 1.035 | 32 liters | |||||
| can Substitute Liberty with Hallertau, Tettnanger, Mt. Hood, Crystal, Ultra | ||||||||
| Hops: | 42g Willamette (5.5% AA, 60 min.) 20g Liberty (aroma) |
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| Yeast: | Recommended Yeast: Fermentis® Safale S-04 | |||||||
| Log: | Fermentation temperature: 20° C | |||||||
Recipe posted 08/17/10.
