Potatoes Posted March 3, 2019 Share Posted March 3, 2019 Hi all, A friend gave me the homebrew handbook by Dave Law and Beshlie Grimes. I was thinking about making the dark ruby mild on page 76. However, got to reading it and some of the recipes, including this one, have a target ABV which is a bit off. The dark ruby mild has an og of 1034, FG of 1014 and ABV of 5.6%. Seems a little high ABV to me. Am I missing something.? Another thing is the recipe asks for 5kg of Maris Otter, 113grams of Chocolate Malt and 1.5 grams ( yes, 0.0015 of a kg) of medium Crystal malt. That seems odd, if not insane? Why would 1.5 grams make any difference? Ive googled the book for reviews and found some raving about it and others saying it’s “meh”. Has anyone used the book? Can the vouch for or against it? cheers, Dan ps- I’m keen to do an English mild (3-3.5%) with good hops (ekg or fuggles) with a good true English yeast. Share a recipe, if you have time. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 3, 2019 Share Posted March 3, 2019 Sounds like the OG is off, 5kg or so of grain would result in a higher OG than 1.034 unless the batch was like 30+ litres. And yeah not sure about the 1.5g of crystal. That wouldn't do a damn thing. Link to comment Share on other sites More sharing options...
Potatoes Posted March 4, 2019 Author Share Posted March 4, 2019 Thanks Otto, yeah the recipe is for 23 litres of beer. The recipe is off so I’ll look for another. Link to comment Share on other sites More sharing options...
Hairy Posted March 4, 2019 Share Posted March 4, 2019 1.5g Crystal Even if it was a scaled down recipe it is still neglible. I have a nice Dark Mild recipe I have previously made. I will dig it out. It was based on one from AHB. Link to comment Share on other sites More sharing options...
Potatoes Posted March 4, 2019 Author Share Posted March 4, 2019 Cheers hairy, Link to comment Share on other sites More sharing options...
porschemad911 Posted March 5, 2019 Share Posted March 5, 2019 This was really tasty, would have been even better with an extra 25g choc malt. Cheers, John 069_dark_mild.xlsx Link to comment Share on other sites More sharing options...
Hairy Posted March 5, 2019 Share Posted March 5, 2019 I have some notes handy but don't have the full details of the recipe I made. I may be able to dig that out tonight. The grain bill is: 3kg Maris Otter 250g Dark crystal 150g Pale chocolate malt 30g Roasted Barley Hops: 20g Challenger @ 60 minutes 10g Challenger @ 10 minutes I can't recall the volume or IBUs but you want the OG to be around 1035 (give or take a few points) and the IBUs to be in the early 20s. Mash around 67-69 degrees. The higher end if you want a really full bodied beer. Ferment with an English yeast. If mashing at 69 then don't go with a low attenuating yeast like Windsor as it may finish too high. Link to comment Share on other sites More sharing options...
Potatoes Posted March 6, 2019 Author Share Posted March 6, 2019 Thanks hairy and Porsche . That gives me a little to play with. I like the single hop usage too. cheers, dan Link to comment Share on other sites More sharing options...
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