Red Shed specialty malts lend themselves especially well to making English & Irish inspired ales. A solid Dark Mild is a staple on a good pub's menu and is making a resurgence in Canada as well. It is very sessionable, yet still has some beautiful flavours from the specialty malts. Our Parkland Pale or Penhold Pils can provide a hint of honey, our biscuit or amber can bring in some nuttiness our darker malts or roasted barley can help dial in the colour and give it just a hint of chocolate. We didn’t include it in this recipe, but if you want a toffee note, add in some of our Caribou malt.
Vital Statistics:
ABV: 3.3% SRM: 16 IBU: 14 OG: 1.046 FG: 1.008
Ingredients:
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in KG |
Amount in KG |
|||
|
Bramling Cross AA 6% |
60 Minutes |
11 |
0.013 |
0.613 |
|
Fuggle AA 5% |
WP |
3 |
0.012 |
0.567 |
Yeast: Escarpment Labs English Ale I
Strike Water Temperature: 73°C
Water Profile: London Water
Mash Rest Temperature: 66°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
- Heat strike water to 73c
- Add all malt and brewing salts to strike water
- Adjust mash ph with appropriate acid to reach desired brewing target
- Mash rest temp 66c for 1 hour. Confirm with iodine test
- Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
- Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
- Boil target volume of wort. Length 70 min
- Add Bramling Cross at 60min
- Add Whrilfloc or Irish Moss at 10min
- Add Fuggle at Whrilpool/steep
Cooling:
- Rapidly cool the wort with an ice bath or through a heat exchanger
- Add lightly diluted Yeast Lightening
Fermentation:
- Collect cooled wort into fermentation vessel
- Add oxygen through carb stone or by rapidly shaking volume
- Pitch English Ale I at 18c
- After 2 days up fermentation temp to 22c
- Allow beer to ferment until 3 days of same gravity reading
- Proceed to packaging in either canning, bottling or kegging
- Enjoy this beer at 2.5 volumes of CO2