I recently made a Mild loosely based on Reaper/Orfy's recipe on HBT. It was also my first no sparge batch so I upped the base malt to compensate. The OG was 1.044 a tad bit high and the FG has been holding pretty steady at 1.021 so about 50% attenuation.
The samples are tasty, perhaps a tad bit rich for a mild. Ideally I would like to get it a bit lower in the mid to upper teens would be a victory, I moved the carboy to room temp but the beer has dropped very clear and seems done. I can give it a bit more time but it needs to be ready to serve the last week of Feb.
Here is the recipe, I think it is just a very unfermentable beer given all the specialty malts and mash temp.
Should I bother with pitching another packet of nottingham or screwing with amylase at all?
Recipe Specifications
Boil Size: 7.26 gal Post Boil Volume: 6.76 gal Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal Estimated OG: 1.044 SG Estimated Color: 20.1 SRM Estimated IBU: 17.7 IBUs Brewhouse Efficiency: 77.00 % Est Mash Efficiency: 83.4 % Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.50 ml
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 62.3 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 15.6 %
1 lbs Victory Malt (25.0 SRM) Grain 6 10.4 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 7 5.2 %
6.0 oz Chocolate Malt (350.0 SRM) Grain 8 3.9 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 2.6 %
1.00 oz East Kent Goldings (EKG) [5.70 %] - Boil Hop 10 14.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 -
1.00 oz East Kent Goldings (EKG) [5.70 %] - Boil Hop 13 3.7 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 14 -
0.60 tsp Gelatin (Secondary 5.0 hours) Fining 15 -
1.00 oz Earl Grey Tea (Bottling 0.0 mins) Flavor 16 -
Mash Schedule: No Sparge Profile Low grav 158
Total Grain Weight: 9 lbs 10.0 oz
Name Description Step Temperat Step Time
Saccharification Add 32.86 qt of water at 162.6 F 158.0 F 60 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
PH mash @ 15 5.18
Temp 157.5
Gravity @ 30 mash 13 Brix (Most likely a Stratified Reading) Temp 156
Grav @ 60 8.8 Brix Temp 155
Preboil Vol 7.1 Gal
Brix 8.4
SG 1.035 Running PH 5.26
Postboil 6.1 Gals @ 11 Brix SG 1.044
The samples are tasty, perhaps a tad bit rich for a mild. Ideally I would like to get it a bit lower in the mid to upper teens would be a victory, I moved the carboy to room temp but the beer has dropped very clear and seems done. I can give it a bit more time but it needs to be ready to serve the last week of Feb.
Here is the recipe, I think it is just a very unfermentable beer given all the specialty malts and mash temp.
Should I bother with pitching another packet of nottingham or screwing with amylase at all?
Recipe Specifications
Boil Size: 7.26 gal Post Boil Volume: 6.76 gal Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal Estimated OG: 1.044 SG Estimated Color: 20.1 SRM Estimated IBU: 17.7 IBUs Brewhouse Efficiency: 77.00 % Est Mash Efficiency: 83.4 % Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.50 ml
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 62.3 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 15.6 %
1 lbs Victory Malt (25.0 SRM) Grain 6 10.4 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 7 5.2 %
6.0 oz Chocolate Malt (350.0 SRM) Grain 8 3.9 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 2.6 %
1.00 oz East Kent Goldings (EKG) [5.70 %] - Boil Hop 10 14.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 -
1.00 oz East Kent Goldings (EKG) [5.70 %] - Boil Hop 13 3.7 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 14 -
0.60 tsp Gelatin (Secondary 5.0 hours) Fining 15 -
1.00 oz Earl Grey Tea (Bottling 0.0 mins) Flavor 16 -
Mash Schedule: No Sparge Profile Low grav 158
Total Grain Weight: 9 lbs 10.0 oz
Name Description Step Temperat Step Time
Saccharification Add 32.86 qt of water at 162.6 F 158.0 F 60 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
PH mash @ 15 5.18
Temp 157.5
Gravity @ 30 mash 13 Brix (Most likely a Stratified Reading) Temp 156
Grav @ 60 8.8 Brix Temp 155
Preboil Vol 7.1 Gal
Brix 8.4
SG 1.035 Running PH 5.26
Postboil 6.1 Gals @ 11 Brix SG 1.044
