Silver medal at the ACT Amateur Brewing Championship 2019.
Lallemand Windsor yeast is my new favourite yeast for milds due to its unusually low attenuation (~50% in the four batches I've used it in to date). 30min 70C mash is important, as is a quick mashout to 78C to denature enzymes and halt conversion.
2.0% ABV with full body around 1.018 - 1.020 yields a high-flavour, low alcohol, seriously drinkable beer. I've fooled many people into believing they were drinking a full strength before I gave them the news.
Post by biggusrdevus on Sept 17, 2019 16:52:53 GMT 10
Fantastic, great result & well done, thanks for sharing too. The recipe and technique is quite similar to some of my own experimental low abv beers, usually English Dark Mild styling but can also be made quite interesting with new world hops if you get tired of it. Many folk have been amazed at the low %abv too. One occasional downside from this sort of beer is the most dreadful flatus, however that will never stop me.
Interesting recipe and that’s a very low ABV even for a mild. What amber malt did you use? Amber varies massively between maltsters and can range Fromm slightly but roast coffee flavour (Crisp at 50 EBC) to a much harsher malt (e.g. Thomas Fawcett at 100 EBC, much more like Crisp brown malt). Are you able to provide a share URL for Brewfather (tempted to do a trial batch of this and it would make it a straight import)?
grumpypaul: So it would seem you can edit the Shoutbox comments of other users.....Not that I would ever do such a thing.
Sept 23, 2019 13:14:00 GMT 10
grmblz: (You have insufficient privileges to reply here.) Oops! did I prod a little too hard, I asked if all they had were 24 "PRO" supporters going for the give away then how many active members did they actually have, post removed along with my privileges.
Sept 20, 2019 21:07:13 GMT 10
Nullnvoid: Looks like Admin on AHB is up to his new old tricks....
Sept 17, 2019 8:47:20 GMT 10