Dark Mild Recipe - Manna

Recipe Info

Recipe Image

Manna

by on
All Grain
23 Liter(s)
34.5 Liter(s)
100 min
83%
Using a combination of malts but small grainbill to reduce ABV. Also going easier on hop quantities as Mild is lightly hopped. Aim is to get complex malt flavours at a low ABV.

This recipe was cloned from Rye Knot.

Fermentables

6% - Rice Hulls - US
0.2
0
0
Mash
68% - Mild - UK
2.3
37
3
Mash
3% - Flaked Wheat - US
0.1
35
2
Mash
3% - Flaked Barley - US
0.1
32
2
Mash
6% - Crystal 15L - UK
0.2
34
15
Mash
6% - Melanoidin Malt - US
0.2
37
20
Mash
6% - Spelt Malt - DE
0.2
37
2
Mash
3% - Brown Malt - UK
0.1
33
65
Mash

Hops

First Gold
25
Leaf
Boil
100 min(s)
7.4
22.9
Goldings
15
Leaf
Boil
10 min(s)
4.4
2.7

Yeast

Wyeast Thames Valley Ale 1275
74%

Other Stuff

Irish Moss
3
ml
Boil
Gypsum
3
ml
Boil
Yeast Nutrient
3
ml
Boil

Mash Steps

Protein Rest
Direct Heat
55
30 min
Saccharification Rest
Direct Heat
63
60 min
Saccharification Rest
Direct Heat
72
10 min
Mash-Out
Direct Heat
77
5 min

Special Instructions

1.
12.2 litres as strike water into Grainfather due to small grain bill - heat to 55°C
2.
add fermentables with rice husks to strike water in stages, stir in
3.
add DWB 26g to mash to help stabilise pH
4.
Check pH of wort during mash stages - should ideally be close to 5.3
5.
Mash stage 1 - protein rest - 55°C for 30 minutes
6.
Mash stage 2 - saccharification rest - 63°C for 60 minutes
7.
Mash stage 3 - saccharification rest - 72°C for 10 minutes
8.
Mash Stage 4 - mash out - 77°C for 5 minutes
9.
During mash period prepare 16 litres sparge water at 80°C
10.
During mash period prepare bittering hops for adding to boil 20g First Gold, also 5g calcium sulphate
11.
At end of mash, lift out malted grains and sparge slowly with 17.5 litres sparge water
12.
Add the bittering hops and calcium sulphate and boil for 100 mins
13.
During the boil prepare aroma hops 15g Goldings, also protofloc\Irish moss (1/4 teaspoon) and Yeast Nutrient (1/2 teaspoon)
14.
At 90 mins boil time add aroma hops and protofloc\Irish moss and yeast nutient
15.
At end of boil (100 mins), switch off boiler
16.
Prepare and hook up counterflow chiller and syphon wort slowly into primary fermenter (bucket), allow for splashing to aid aeration
17.
Use a thermometer to gauge temperature - should be around 20-25?C
18.
Take a hydrometer reading of the wort and store the result
19.
Vigourously aerate wort 5-10 mins with specialised paddle attached to electric drill for fermentation stage
20.
Add primed yeast mixture and stir in carefully
21.
(optional) Also add 2L water with 500g Coopers Brew Enhancer 1 to cask
22.
Primary fermentation at 22?C until fermentation stops or specific gravity is static for 24 hours (Hydrometer readings)
23.
Primary fermentation in the conical fermenter - 7 days
24.
Transfer to cask from fermenter to condition for 2 weeks
25.
Transfer from cask to bottles (or via mini kegs: 3 x 5L kegs)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Manna
Dark Mild
  • 23.00 Gallons Liters Batch Size
  • 34.50 Gallons Liters Boil Size
  • 100  min Boil Time
  • 1.035 OG
  • 1.009 FG
  • 25.6 IBU (tinseth) Bitterness
  • 0.73 BG:GU
  • 6.1° SRM Color
  • 83% Efficiency
  • 3.4% ABV Alcohol
  • 115 per 12oz Calories
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