Schoodic Dark Mild, Batch 58 
All Grain Recipe
Submitted By: brett (Shared)
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| Brewer: Brett Binns | |
| Batch Size: 5.50 gal | Style: Dark Mild (13A) |
| Boil Size: 7.03 gal | Style Guide: BJCP 2015 |
| Color: 18.0 SRM | Equipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L) |
| Bitterness: 19.1 IBUs | Boil Time: 60 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: 1.005 SG (1.3° P) | Fermentation: Ale, Two Stage |
| ABV: 3.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs 8.00 oz |
Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM) |
Grain |
1 |
| 12.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
2 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
3 |
| 4.00 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
4 |
| 2.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 0.50 oz |
Fuggles [5.6%] - Boil 50 min |
Hops |
6 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 0.50 oz |
Fuggles [5.6%] - Boil 10 min |
Hops |
8 |
| 0.25 tsp |
Wyeast Beer Yeast Nutrient Blend (Boil 10 min) |
Misc |
9 |
| 1.00 oz |
East Kent Goldings (EKG) [5.3%] - Boil 5 min |
Hops |
10 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
11 |
Taste Notes
This beer became the inspiration for collaboration brew between HBGB and Geahgan Brothers Brewing. Andy Geahgan was good enough to provide some feedback and noted that he perceived a certain level,of smokiness attributed to the yeast and would have (and will) ferment it cooler. While the collaboration brew used EKG, and only up front, instead of a mix including mostly Fuggles, it also used Wyeast London ESB (my favorite!) instead of the London III I used here. Moral: if you want smoke use London III and ferment around 68 or 70°F, and ferment at more like 65°F to get a cleaner flavor.Notes
Derived from my Schoodic Dark Mild with the most important change being removal of the black malt.
I would have prefered to use Wyeast 1968 London ESB but it was once again not available.
2018-10-27: Brewday: 7.5G MT in use and needed more water to submurge the temp sensor. Do I need to adjust the 7.5G MT Profile?
I am going with the London Ale III dated 2018-09-23 that CSF had available without a starter. I am going to be underpitching... Might be good for more fruity flavors and estors. Brewery temp set to 68°F.
I know that 1.032 is high for the pre-boil gravity, but measuring it multiple times has not changed a thing.
Captured 5.2G or so of wort, 0.3G short, at 70°F. Good enough but not sure why boil-off was more than normal. Oxygenating for one minute before pitching. Slap pack well swollen. OG looks pretty solid at 1.040 on the refractometer.
Started around 0800 and yeast pitched at roughly 1500. About 7 hours. Time for cleanup.
2018-10-28: Slow to get started - bubbling going by mid-morning - and temps a little low at 66°F. I will raise the temp in here two degrees.
2018-10-29: Temps to high today: 70 in the room and 70 in the fermenter. I lowered the room to 68°F. Bubbling is regular and strong.
2018-10-30: Temp back to 68°F (room & fermenter) and bubbling is slowing a little.
2018-10-31: 67°F and the bubbling has slowed dramatically, but the krausen has yet to drop back in. I might be able to rack to the barrel tomorrow.
2018-11-03: Racked to secondary. Minimal bubbling. SG is 1.016 (5.8 Brix).
2018-11-08: SG is 6.0 Brix or 1.017. Strange. Should not go up. Hydrometer: 1.013@67.1°F is 1.014. I guess I will use that...
Racked to Keg #5 for immediate use in Keezer tap 1 replacing the London/Munich Pride English Bitter.This Recipe Has Not Been Rated
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