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:	46 HCU (~21 SRM)		Bitterness:	23 IBU
OG:	1.042		FG:	1.008
Alcohol:	4.3% v/v (3.4% w/w)
Water:	Water treatment: Use CaCl² for calcium additions * i didn't actually treat my water.
Grain:	3800g Weyermann® Light Munich 160g Weyermann® Smoked Malt 470g Weyermann® Caramunich® III 230g Weyermann® Carafa® II
Mash:	80% efficiency
	Mash temperature 65.5° C *was actually higher, around 67-68 priboil gravity 1040. added one liter of water to make 29 liters. end of boil gravity at 1044 for 27 liters.
Boil:	60 minutes	SG 1.035	32 liters
	Irish moss and some DAP at 15 min.
Hops:	42g Willamette (5% AA, 60 min.) 20g Liberty (aroma)
Yeast:	Recommended Yeast: Fermentis® Safale S-04 will use Nottingham
Log:	Fermentation temperature: 20° C

Recipe posted 09/07/10.