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Share this recipe on reddit| Batch Size (gallons) | 11 |
| Efficiency | 80% |
| Recipe type | All Grain |
| Style | 11A. Mild |
| Original Gravity | 1.039 |
| Final Gravity | 1.014 |
| ABV | 3.28% (basic) / 3.26% (advanced) [what's this?] |
| IBU | 24.7 |
| Color | 20.5 SRM |
| Boil Time | 60 min |
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| Yeast | Wyeast Labs 1469 (West Yorkshire Ale)
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| Fermentables | | Name | Amt | Pct | SRM | | Maris Otter (Crisp) | 11 lbs 8 oz | 80.7% | 4 | | Crystal, Medium (Simpsons) | 1 lb | 7% | 55 | | Crystal, Extra Dark (Simpsons) | 1 lb | 7% | 160 | | Chocolate Malt (Thomas Fawcett) | 8 oz | 3.5% | 508 | | Oats, Golden Naked (Simpsons) | 4 oz | 1.8% | 10 |
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| Hops | | Name | Amt | Time | Alpha | IBU | | Fuggles (Boil) | 1 oz | 60 | 4.5% | 8.6 | | East Kent Goldings (EKG) (Boil) | 1 oz | 45 | 0% | 8.8 | | Fuggles (Boil) | 1 oz | 15 | 4.5% | 4.8 | | East Kent Goldings (EKG) (Boil) | 1 oz | 15 | 0% | 4.8 |
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| Directions | British malts are key to this recipe. Don't even think of using Briess crystals.
Mash high at 158 F for 60 minutes. Target a mash pH of 5.6. This should yield more malt expression, and a better mouth feel for what might be a watery beer.
Used RO water built to "Brown Malty" profile.
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Fermentation
notes | Simulated open fermentation by pulling 1-2 gallons each day and pouring back
into fermenter for the first 2 days. Lid on fermenter was loose so no back pressure on the yeast. Attempting to replicate Yorkshire
Square fermentation vessels at Black Sheep Brewery. Your fermentation chamber will smell like roses or lilacs during primary. After 3 days, skim off the 'dirty krausen" and top crop frothy yeast into a sanitary container for future use. I got 1 liter of highly active yeast.
Ferment low at 62 F, rousing the first two days, let finish to FG at this temp. You might raise to 68F to finish the last few points. Pull yeast/trub if you are on a conical and discard.
Fine with gelatin (or SuperKleer) and cold crash. Condition at 32 F for 7 days. Keg, and carb low to 1.5 volumes.
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Tasting
notes | Slight light hop flavor. Slight malt aromas. Rosy yeast character from the W York yeast and open ferment. A bit of roast coffee in the first taste. Malt goes wider despite the thinner body as the glass warms up. Really tasty. Working to determine right carbonation levels to ensure this doesn't over carbonate.
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Recipe Awards
3rd Place category 11 - 2015 Bluebonnet Brewoff
Copy and paste the content below to reddit for a properly formatted recipe!
##Mild Mannered Mistress
Recipe by: mchrispen
Batch Size (gallons): 11
Efficiency: 80%
Recipe type: All Grain
Original Gravity: 1.039
Final Gravity: 1.014
ABV: 3.26%
IBU: 24.7
Color: 20.5 SRM
Boil Time: 60 min
----------------------------------
**Yeast**
* Wyeast Labs 1469 (West Yorkshire Ale)
----------------------------------
**Fermentables**
* 11 lbs 8 oz Maris Otter (Crisp) (80.7%)
* 1 lb Crystal, Medium (Simpsons) (7%)
* 1 lb Crystal, Extra Dark (Simpsons) (7%)
* 8 oz Chocolate Malt (Thomas Fawcett) (3.5%)
* 4 oz Oats, Golden Naked (Simpsons) (1.8%)
----------------------------------
**Hops**
* 1 oz Fuggles, 8.6 IBU @ 60 min (Boil) - 4.5% AA
* 1 oz East Kent Goldings (EKG), 8.8 IBU @ 45 min (Boil) - 0% AA
* 1 oz Fuggles, 4.8 IBU @ 15 min (Boil) - 4.5% AA
* 1 oz East Kent Goldings (EKG), 4.8 IBU @ 15 min (Boil) - 0% AA
----------------------------------
**Directions:** British malts are key to this recipe. Don't even think of using Briess crystals.
Mash high at 158 F for 60 minutes. Target a mash pH of 5.6. This should yield more malt expression, and a better mouth feel for what might be a watery beer.
Used RO water built to "Brown Malty" profile.
----------------------------------
**Fermentation Notes:** Simulated open fermentation by pulling 1-2 gallons each day and pouring back
into fermenter for the first 2 days. Lid on fermenter was loose so no back pressure on the yeast. Attempting to replicate Yorkshire
Square fermentation vessels at Black Sheep Brewery. Your fermentation chamber will smell like roses or lilacs during primary. After 3 days, skim off the 'dirty krausen" and top crop frothy yeast into a sanitary container for future use. I got 1 liter of highly active yeast.
Ferment low at 62 F, rousing the first two days, let finish to FG at this temp. You might raise to 68F to finish the last few points. Pull yeast/trub if you are on a conical and discard.
Fine with gelatin (or SuperKleer) and cold crash. Condition at 32 F for 7 days. Keg, and carb low to 1.5 volumes.
----------------------------------
**Tasting Notes:** Slight light hop flavor. Slight malt aromas. Rosy yeast character from the W York yeast and open ferment. A bit of roast coffee in the first taste. Malt goes wider despite the thinner body as the glass warms up. Really tasty. Working to determine right carbonation levels to ensure this doesn't over carbonate.
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=110)
This all grain Mild homebrew recipe was submitted by mchrispen.
