Brewery Creek Inn

Recipe

Mild Ale: Beverage

Servings: 99

Prep time:8 hours

Ingredients:

  • 395 lb Pale Malt

  • 58 lb Crystal Malt

  • 35 lb Torrefied Barley

  • 15 lb Black Malt

  • 69 lb Sucrose

  • 22 IBU Hops

Step 1:

For 310 Gallons: Crush malt and mash in with about 200 gallons of water @63C / 145F for 90 minutes. Then slowly raise mash temperature to about 165F. Hold till no starch is present

Step 2:

Recirculate mash (Vorlauf) until clear. Then run into kettle, sparging with water close to 170F until desired volume is collected. Gravity should be close to 7P.

Step 3:

Add about 22 IBU of high quality hops to the first wort. Boil for 90 to 120 minutes. Whirlpool for 20 - 30 minutes. Rest for 20 - 30 minutes.

Step 4:

Chill to 68 - 75F and run into fermenter while adding 50ppm O2. In fermenter add about 1 qt yeast slurry. Ferment at 65 - 68F When terminal gravity is reached crash cool the fermenter with finings (or not). Allow to clarify or filter. Condition to desired CO2 level, keg or bottle and serve. Salut!

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  • Indirizzo 23 Commerce
    Mineral Point, WI 53565
    USA
  • Telefono+1-608-987-3298
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