It feels like its been a very long time since my last homebrewed beer. So before I leave on vacation I figured I would get another English Mild ready. By the time I come back it should be ready for bottles and shortly thereafter ready for drinking.
Here is the recipe
- 3.75lbs of LME (Draught)
- 1 cup of Light DME
- 1 cup of Demerara Sugar
- 1/8lbs of Black Patent Malt
- 1lbs of Vienna Malt
- 0.5lbs of 2-Row Malt
- 0.5lbs of Brown Malt
- Tettnanger Hops @75min
- Liberty Hops @75mins
- 1/2tsp Irish Moss
- 1/2tsp Yeast Nutrient
- 11g S-05 American Ale Yeast
As this was an attempt at a partial mash, I sparged the grains as best as I could though I doubt I really gained much extract from this attempt. The sparge was done at 80c, for 30 minutes. According to Beersmith my efficiency is still below 40% which is terrible.
Everything else went according to plan. Pitched the yeast dry at around 26c. Original gravity was 1.036.