Old Virginia Ham 1987 Mild - Beer Recipe - Brewer's Friend

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Old Virginia Ham 1987 Mild

110 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Boddingtons/Ron Pattison
Calories: 110 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday July 24th 2015
1.033
1.012
2.8%
12.5
17.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 lb Canadian - ESB Malt5.7 lb ESB Malt 36 3.5 82.4%
10 oz American - Caramel / Crystal 75L10 oz Caramel / Crystal 75L 33 75 9%
2 oz United Kingdom - Chocolate2 oz Chocolate 34 425 1.8%
2.50 oz German - De-Husked Caraf II2.5 oz De-Husked Caraf II 32 418 2.3%
5 oz D45 Amber Candi Syrup5 oz D45 Amber Candi Syrup - (late boil kettle addition) 32 45 4.5%
110.70 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Goldings0.4 oz Goldings Hops Pellet 5.8 Boil 50 min 9.48 66.7%
0.20 oz Goldings0.2 oz Goldings Hops Pellet 5.8 Boil 20 min 3.02 33.3%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Wort Chiller Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
5 oz D45 Candi Syrup Flavor Boil 15 min.
1 each Take yeast out @ mash start Other Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane Sugar       Amount: 4       CO2 Level: 1.8 Volumes
 
Target Water Profile
3944
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 2 2 1 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.25 qt Sacc Rest @ 172/3F Infusion -- 156 °F 60 min
2.75 qt Mashout @ boiling (211F) Temperature -- 168 °F 10 min
12.25 qt Sparge @181F --(21.25 qt tot sparge) Sparge -- 168 °F 15 min
9 qt second sparge @ (181F) Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.06 8.3  
Mash volume with grains 2.59 10.4  
Grain absorption losses -0.83 -3.3  
Remaining sparge water volume (equipment estimates 6.01 g | 24 qt) 5.76 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.83 31.3
Equipment Profile Used: System Default
 
Notes

no starter

Virginia Farm House rhett thing?
Use a blend of pale malts? ESB, MO, Golden P, 2-row? - maybe toast some malt - 8%?


Fermentation will occur quickly, but must do a diacytle rest by raising the temp slightly to 68/69F for a few days to urge the yeast to clean up. Once signs of flocculation show step temp up, or when krausen starts to fall.

be careful to monitor boil gravity. If it is too low add some DME to boost OG 3 - 4 oz

rebrew edits
Drop the carafa malt and use more base malt
also, consider using a different yeast wlp002 i find slightly weird, sort of smoky tasting.
and do a 50/50 split of maris otter/golden promise and ESB malt.
could be slightly more bitter, but only slightly. like 15 IBU?
also, find different way to darken, perhaps use a darker sugar and more, also only a touch of black malt, and maybe some amber malt?

  • maybe use some amber malt, and replace the crystal 75 with either fawcett dark crystal (british malt) or drop to crystal 60. Balance these malts though.
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  • Last Updated: 2019-01-08 08:49 UTC