Today I brewed a mild ale, but first I had to clean some kegs. Below are a couple of photos taken from inside the brewery looking outside into the back garden. Note the kegs standing around just begging to be cleaned !
The table and chairs are where I was served my Fathers Day breakfast, just outside the brewery. Good weather here today considering we are now well into winter, reaching a maximum temperature of 28 deg C.
Anyway back to the mild ale. The following was my recipe (for 38 litres).
4.8 Kg Pale Malt
125 grams black malt
675 grams wheat flour.
1 Kg Invert sugar.
33 grams Southern Brewer Hops (Pellets at approx 9% alpha acid).
1 packet 6g Brupacks Ale Yeast made up to a 2litre starter.
Mash - Single infusion mash at 65 deg C for 90 Minutes
I prepared the wheat flour (which was normal cake flour) by mixing it with about 200 grams of crushed pale malt, mixing with water and letting it stand for 30 minutes at about 45 minutes before raising the temperature to about 55 deg C and letting it stand for a further 30 minutes, stirring every ten minutes or so. This was then added to the mash with the other grains.
The mash and everything else went well, but I did miss my anticipated gravity by 3 points. (ending up with 1032 as opposed to the 1035 I expected).
Below is a photo of the colour of the wort when being recirculated (ie first runnings) as well as a photo of the colour of the wort into the fermenter.
Will keep the blog updated with what happens !
