| name | German Mild |
|---|---|
| input by | nguarracino |
| style | Mild (11-A) |
| batch size | 5.25 gallons |
| boil length | 60 minutes |
| efficiency | 75 % |
| type | Partial Mash |
| notes | German style Mild |
| grain | amount | gravity |
|---|---|---|
| Vienna Malt | 3.000 lb | 1035 - 1035 |
| Dry Malt Extract: Light | 3.000 lb | 1040 - 1044 |
| Dark Munich Malt | 2.000 lb | 1034 - 1034 |
| CaraMunich Malt II | 6.000 oz | 1033 - 1035 |
| hop | amount | AAU | usage |
|---|---|---|---|
| Hallertauer (US) | 1.00 oz | 3.5 % - 5.5 % | 60 minutes |
| Hallertauer (US) | 1.00 oz | 3.5 % - 5.5 % | 15 minutes |
| adjunct | amount | boil time | notes |
|---|---|---|---|
| Irish Moss | 1.000 tsp | 15 minutes | |
| Yeast Nutrient | 0.500 tsp | 15 minutes |
| yeast | is ideal |
|---|---|
| Wyeast 1338: European Ale | yes |
| Original gravity | ||||
|---|---|---|---|---|
| low | average | high | ||
| 1.049 | 1.051 | 1.052 | ||
| IBUs (Tinseth) |
low | 17.5 | 17.4 | 17.2 |
| average | 22.6 | 22.3 | 22.1 | |
| high | 27.6 | 27.3 | 27.0 | |
| SRM | 12 |
|---|