Brewed the 12.02.2023
Dark Mild at 3.0%
Vitals
Original Gravity: 1.035
Final Gravity: 1.012
IBU (Tinseth): 19
BU/GU: 0.53
Colour: 44 EBC
Boil time: 30 min
Mash
Strike Temp — 70.9 °C
Temperature — 67 °C — 60 min
Mash Out — 75 °C — 10 min
Fermentables
79% — Weyermann Pale Malt — Grain — 6.5 EBC
8% — Castle Malting Crystal — Grain — 150 EBC
7% — BestMalz Melanoidin — Grain — 70 EBC
4% — Weyermann Carafa Special II — Grain — 1100 EBC
2% — Simpsons Chocolate Malt — Grain — 1185 EBC
Hops
12 IBU — East Kent Goldings (EKG) 5.7% — Boil — 30 min
7 IBU — East Kent Goldings (EKG) 5.7% — Boil — 15 min
Misc
1.3 g/L — hazel catkin — Boil — 5 min
Yeast
Lallemand Windsor Yeast 75%
Fermentation
Primary — 20 °C — 3 days
Primary — 21°C — 3 days
Cold Crash — 5 °C — 2 days
Carbonation: ~ 1 CO2-vol