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   1. Dark Mild Recipe Critique

      by Shekwan, 10 years ago in BIAB Recipes

      First post

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      OVERVIEW
      
      Style: Dark Mild
      Name: Dark Mild
      Yeast: WLP Burton Ale Yeast (023?)
      Fermentation Temperature: 21C
      Original Gravity: 1.037
      Total IBU's: 20
      Colour (SRM): 23
      Efficiency at End of Boil: 75
      Mash Length (mins): 60
      Boil Length (mins): 60
      Your Vessel Type (Pot/Keggle/Urn): Pot
      Source/Credits:
      Notes/Instructions/Comments:
      
      Note that The Calculator download below is based on this recipe.
      
      Volumes etc.
      
      Your Vessel Volume (L or gal): 19 l
      Your Vessel Diameter (cm or in): 30cm
      Water Required (L...

      Last post

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      The recipe looks pretty good but I would probably up the Munich and victory by 5% each and drop the crystal by 10%. Otherwise that is a lot of Crystal.
      
      If you want more body it is better to get it from your mash temperature rather than the crystal. Looks
      Like a good choice of yeast, it's really
      Important for a mild to have some nice yeast esters.
      
      It's a great style and doesn't need to be over complicated to be a delicious session beer. Start with a simple recipe and then have a play around...
      2 Replies
      5838 Views
      Contrarian
      10 years ago
   2. First BIAB - Does this look right?

      by Shekwan, 10 years ago in BIAB Recipes

      First post

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      Hi all! I'm a new BIAB brewing looking to start out with a simple 9 litre APA recipe using pale ale malt and citra. I want to emphasize the taste of the hops without going overboard into IPA territory.
      
      It's all new to me so if I've missed out something big please let me know.
      
      My main questions are:
      
      Should I dry hop? Maybe an oz?
      Is the hope schedule appropriate?
      Is the mash temperature appropriate? The strike temp seems a little low?
      
      OVERVIEW
      
      Style:American Pale Ale
      Name:Citra Smash...

      Last post

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      To add to the above I would leave the default BIABacus settings alone to begin with and just measure what your actual volumes are. The main volumes you need to look for are the amount of water you start with, the amount of wort you get into your fermenter (VIF) and what losses there are in between.
      
      There are 3 losses you need to be able to measure. The amount of liquid absorbed by the grain is measured after you have pulled the bag and drained or squeezed (assuming no sparge). Then there is...
      12 Replies
      16006 Views
      Contrarian
      10 years ago

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