Schoodic Dark Mild, Batch 47

All Grain Recipe

Submitted By: brett (Shared)
Members can download and share recipes

Brewer: Brett Binns
Batch Size: 5.50 galStyle: Dark Mild (13A)
Boil Size: 7.04 galStyle Guide: BJCP 2015
Color: 28.1 SRMEquipment: 7.5 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Bitterness: 24.2 IBUsBoil Time: 90 min
Est OG: 1.033 (8.3° P)Mash Profile: Brett's Medium Body with dough in and mash out, 1.5 qt/lb
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 3.0%Taste Rating: 30.0

Amount Name Type #
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
12.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 3
8.00 oz Special B Malt (180.0 SRM) Grain 4
4.00 oz Wheat, Torrified (1.7 SRM) Grain 5
1.00 oz Fuggles [3.2%] - Boil 60 min Hops 6
0.50 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Fuggles [3.2%] - Boil 15 min Hops 8
1.00 oz Fuggles [3.2%] - Boil 10 min Hops 9
0.25 tsp Wyeast Beer Yeast Nutrient Blend (Boil 10 min) Misc 10
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 11

Taste Notes

Most likely too roasty. I added the Special B without backing out the Black (Patent) Malt. Remove Black (Patent) Malt next time, or return to original Bateman’s recipe, or compromise between the two.


Started with my version of Bateman’s dark mild and added Special B for more dark fruit flavor. This will be very dark. 1L of water gives 0.75 starter after boil. I suspect I have made this excessively dark with the Special B and that a better approach might have been to replace the Black Malt (or a portion of it) with the Special B instead of adding to it. I suspect that this will be closer to a low gravity stout - OK with me but not what was instended. I wanted to get the dark fruit flavors added to my pior mild. 2017-09-10: Brew Day - Failed to start timer so mash-in ran ~30 minutes. Bugs in the grain barrel caused panic but they were not in the grain! Yeast starter begun last night - first time using Maelstrom - awesome. Playing Led Zeppelin today! :-) Water to grain ratio was changed to 1.5, this measured in the MT and not counting whats in the lines, pump, flowmeter and RIMSRocket. This ratio worked out with this amount of grain and the 7.5 G MT to sink the BrewMometer by about an inch under the wort and grain. Catastrophe while I paused to have lunch. Even though I shut the pump off, I failed to close the valves and I continued to gravty feed. I now have 9+ gallons of wort that produced am End of Runnings SG of 1.004. My plan is to boil until I reach 7 G and then start the timers as planned. It is going to be a long afternoon. At 14.9% boil-off (from HW Profile), Boil-Off Tool predicts 90 minutes. 60min + 90min is 150min. Changing recipe… Nope. Need to pick it up to 180 minutes before I rid myself of that much water. That seems long…but here it goes… Boil started at 13:57. 7 G reached at 15:34 - that’s 1 hour 33 minutes, roughly 1.5 hours for 2.5 G. I still have twenty minutes on the timer. I think I will stop it and go back to the old program now. SO, WHEN DONE IT WILL BE A 2 HOUR 40 MINUTE BOIL. 2017-09-11: Fermentation going strong at around 69°F, a little warmer than desired but within limits. 2017-09-13: While slow yesterday, bubbling is realy down today. Close to going to secondary. Temp has dropped to match room at 66°F. 2017-09-15: Primary fermentation is done but I am not going to rack to secondary as this will finish up quickly and I also want to minimize losses due to transfer. 2017-09-19: Room temps high after brewing the RPA but are back down to 66°F. 2017-09-21: Recording SG via hydrometer at 1.014@66.3°F or 1.015. Maybe a touch high still. 2017-10-05: FG is 1.012@67.8 or 1.013. Excellent. Racking to Keg 1.
This website is using cookies. More info. That's Fine