I wanted to come up with a low ABV beer for an event in a month or so, with the hope that the whole keg will be tanned in one sitting. There will be a few more straight forward beers from other folks there too, so thought this might be an opportunity to try another experiment. I thought that I would mix qualities from uber-trendy craft world and the traditional flat(ter)-and-warm(er) world, so here is my NEIPA inspired mild. If this comes out as planned it will be considered blasphemous by both camps. It's still in the fermenter right now, but I'm hoping for a full body, fruit flavours and present but non-assertive bitterness. So far it seems to be on track.
Recipe Specifications
--------------------------
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.048 SG
Estimated Color: 9.7 EBC
Estimated IBU: 31.9 IBUs
Brewhouse Efficiency: 66.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name
3.54 kg Mild Malt (7.9 EBC) 78.0 %
1.00 kg Porridge Oats (2.0 EBC) 22.0 % (I subjected this to a 30 minute cereal mash prior to adding this to the rest of the grist)
8.00 g Hallertau Magnum [13.20 %] - Boil 60.0 m 13.2 IBUs
15.00 g Dana [12.50 %] - Steep/Whirlpool 30.0 m 8.2 IBUs
15.00 g Topaz [16.00 %] - Steep/Whirlpool 30.0 10.5 IBUs
White Labs #WLP002 pitched at 16c, moved to a 20c cupboard for primary. I'll be adding the following in a day or two...
zest of 1 red grapefruit, 1 white grapefruit, 1 large orange, 1 lime (soaked in small amount of vodka for one week)
30g Dana, 30g Topaz
I plan to leave the dry hop and fruit in the fermenter for only 24 hours, to avoid any vegetal flavours from the hops (I've heard these varieties can head that way) and to limit the fruit a little. I'll then move the beer straight into a corny and get it carbed to a low level.
Recipe Specifications
--------------------------
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.048 SG
Estimated Color: 9.7 EBC
Estimated IBU: 31.9 IBUs
Brewhouse Efficiency: 66.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name
3.54 kg Mild Malt (7.9 EBC) 78.0 %
1.00 kg Porridge Oats (2.0 EBC) 22.0 % (I subjected this to a 30 minute cereal mash prior to adding this to the rest of the grist)
8.00 g Hallertau Magnum [13.20 %] - Boil 60.0 m 13.2 IBUs
15.00 g Dana [12.50 %] - Steep/Whirlpool 30.0 m 8.2 IBUs
15.00 g Topaz [16.00 %] - Steep/Whirlpool 30.0 10.5 IBUs
White Labs #WLP002 pitched at 16c, moved to a 20c cupboard for primary. I'll be adding the following in a day or two...
zest of 1 red grapefruit, 1 white grapefruit, 1 large orange, 1 lime (soaked in small amount of vodka for one week)
30g Dana, 30g Topaz
I plan to leave the dry hop and fruit in the fermenter for only 24 hours, to avoid any vegetal flavours from the hops (I've heard these varieties can head that way) and to limit the fruit a little. I'll then move the beer straight into a corny and get it carbed to a low level.
