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A bloody good mid strength ale recipe
Posted: Tuesday Nov 20, 2007 6:30 pm
by mobydick
I made this a while back and am drinking the rewards currently. A golden colour with nice balance of malt and hops. It's brew number 13 and my best so far I think. Lovely drinking on a hot day. My wife likes it - and she doesn't like beer! I'm thinking this might be my standard brew - only took me 13 goes to find it.
English Mild Ale
1 can of Coops Draught
150g medium crystal
150g Carapils
100g Torrified wheat
1Kg LDME
10g Northern Brewer (English) 15 min
10g Fuggles (dry hop after primary is finished)
Yeast - 1028 London Ale
23 litre brew
OG=1044
FG=1010
Steeped the grains at 66C for 30 min. Added the can at flameout.
Pretty easy. Easy drinking.
Posted: Wednesday Nov 21, 2007 6:46 am
by Chris
I wonder how you torrified the wheat.
I'd only make one suggestion with this recipe- try adding a small amount of either choc, black or carafa malt. 50-100g should do it. I recon that'd work pretty well.
Posted: Wednesday Nov 21, 2007 8:19 am
by MOFO
What is your definition of mid-strength? with all those fermentables doesnt this come out around 4.5-5%?
Sounds nice all the same!
Posted: Wednesday Nov 21, 2007 8:22 am
by pixelboy
Sounds great, but I agree with MOFO, thats about the ABV 4-5% that I aim for in my full strength brews
Posted: Wednesday Nov 21, 2007 9:00 am
by Chris
That's a good point- it really doesn't classify as mid!
Posted: Wednesday Nov 21, 2007 9:13 am
by KEG
heh, with that OG:FG, it's about 5.1% in the bottle. if that's a mid-strength, bring me a full strength!
Posted: Wednesday Nov 21, 2007 9:16 am
by 501
It's all good old school Mid.
Posted: Wednesday Nov 21, 2007 9:37 am
by Chris
No wonder it tastes good for a mid!
Posted: Wednesday Nov 21, 2007 10:29 am
by Trough Lolly
Chris wrote:I wonder how you torrified the wheat.
I'd only make one suggestion with this recipe- try adding a small amount of either choc, black or carafa malt. 50-100g should do it. I recon that'd work pretty well.
I agree with Chris - 60g of Choc Malt gives it a nice orangy/reddish tinge and a pleasant grain flavour contribution as well.
Cheers,
TL
Posted: Wednesday Nov 21, 2007 12:13 pm
by Chris
Nothing like a few dark grains to bring a mild to life.
Posted: Thursday Nov 22, 2007 9:28 pm
by mobydick
damn you guys - I was kidding myself I was being healthier
I'll give the choc malt a go. I got 4.5% out of Beersmith. I guess it's kind of upper mid strength
Anyway - it's a nice drop. Trust me I'm an auditor, therefore subjective. I would say very subjective, but that would be objective. Sorry auditor joke, and I've moved onto the Bill Chambers Muscat at this late hour.
Posted: Thursday Nov 22, 2007 9:32 pm
by mobydick
p.s. I torrified the wheat by by showing it pictures of a big red harvester.
Posted: Friday Nov 23, 2007 9:20 am
by Trough Lolly
mobydick wrote:p.s. I torrified the wheat by by showing it pictures of a big red harvester.
Just in case anyone is wondering what the hell the adjunct (not malt) called Torrified (aka puffed) Wheat is...
TYPICAL ANALYSIS
Moisture .....................................................................8.5 %
Extract FG, Dry Basis...............................................76.0 %
*Color .........................................................................1.5 ºL
Total Protein, d.b...................................... 11.0% maximum
Diastatic Power (ºLintner)............................................none
Conversion Time.............................................................<5
* ºLovibond, Series 52, ½†Cell
STORAGE AND SHELF LIFE
Best if used within 6 months from date of manufacture.
Store at temperatures of <90 ºF.
Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield.
CHARACTERISTICS AND APPLICATIONS
• Mill medium coarse.
• Add to the mash along with the malt.
• Mash as usual
• Can be used up to 40% of the total grist bill.
• To increase lautering time, include a small amount of rice hulls.
Source: Briess.com
Note: Diastatic power is NIL so you need to mash this with a base malt that will convert it or end up with starch haze laden beer...
Cheers,
TL