As I learnt when making Mild like a mad man, a lot of the old breweries used sugar as a percentage of the total grain bill, ie: a 3kg grain bill would also use 330g of sugar to boost the gravity to the target SG, the first Mild I made was this:Honk wrote: ↑Sun Jun 24, 2018 12:22 pmI would like to give something like this a go, but with 95% pale malt, 5% chocolate malt and 11% invert no 3 sugar, something does not quite add up I think?
Also if using a combination of golden syrup and black treacle to replace the invert no3 do you know the percentages of each to use?
13A. Dark Mild
Batch Size (L): 23.0
Total Grain (kg): 2.997
Total Hops (g): 51.00
Original Gravity (OG): 1.034 (°P): 8.5
Final Gravity (FG): 1.007 (°P): 1.8
Alcohol by Volume (ABV): 3.54 %
Colour (SRM): 19.3 (EBC): 37.9
Bitterness (IBU): 24.2 (Tinseth)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90
2.565 kg Maris Otter Malt (85.59%)
0.297 kg Invert Sugar No. 3 (9.91%)
0.135 kg Black Patent (4.5%)
20.0 g East Kent Golding Pellet (5% Alpha) @ 90 Minutes (Boil) (0.9 g/L)
17.0 g Fuggles Pellet (4.9% Alpha) @ 90 Minutes (Boil) (0.7 g/L)
14.0 g Styrian Golding Pellet (2.7% Alpha) @ Cask (Dry Hop) (0.6 g/L)
1/2 Protofloc Tablet @ 15 Minutes (Boil)
30.0 ml Brewers Caramel @ Cask (Racking)
Mash at 68°C for 90 minutes.