2020 Dark Mild, Batch 86 
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: 7.04 gal | Style Guide: BJCP 2015 |
| Color: 22.3 SRM | Equipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L) |
| Bitterness: 17.1 IBUs | Boil Time: 60 min |
| Est OG: 1.036 (8.9° P) | Mash Profile: Brett's Medium Body with dough in and mash out, 1.5 qt/lb |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 3.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.99 gal |
Binnshire Brewing Well Water 2019-11-25 |
Water |
1 |
| 0.94 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 0.65 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 0.52 g |
Salt (Mash 60 min) |
Misc |
4 |
| 0.41 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 5 lbs |
Mapleton 2-Row Pale (Maine Malt House) (2.0 SRM) |
Grain |
6 |
| 1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
7 |
| 1 lbs |
Oat Flakes (Maine Malt House) (3.0 SRM) |
Grain |
8 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
9 |
| 2.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
10 |
| 1.66 oz |
De-Bittered Black Malt (Dingemans) (550.0 SRM) |
Grain |
11 |
| 1.20 g |
Calcium Chloride (Sparge 60 min) |
Misc |
12 |
| 0.82 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
13 |
| 0.66 g |
Salt (Sparge 60 min) |
Misc |
14 |
| 0.52 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
15 |
| 0.50 oz |
East Kent Goldings (EKG) [5.0%] - Boil 50 min |
Hops |
16 |
| 1.10 items |
Sanitize Pump (Boil 20 min) |
Misc |
17 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
18 |
| 0.50 oz |
East Kent Goldings (EKG) [5.0%] - Boil 10 min |
Hops |
19 |
| 0.25 tsp |
Wyeast Beer Yeast Nutrient Blend (Boil 10 min) |
Misc |
20 |
| 1.03 oz |
East Kent Goldings (EKG) [5.0%] - Boil 5 min |
Hops |
21 |
| 1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
22 |
| 1.0 pkgs |
Brettanomyces Lambucus (Wyeast Labs #5526) |
Yeast |
23 |
Taste Notes
°FNotes
I started with my original recipe and made adjustments, honestly, in part based on what I need to use up and that made sense in here.
I have a Brett var Lambicus that’s a bit old. 15% viability left. I won’t use it per my original plan and will throw it in here instead, likely giving a little fruity and maybe cherry kick.
2020-11-14: Brew Day. I used the mash salts as called for. I looked at the mash pH during mash-in and found it at 5.3. Using my prefered BW Model, it called for 0.6ml of 88% lactic acid. That is too small for me to worry about today. We are in range.
2020-11-15: Bubbling, inch of loose krausen. 68.2°F and I would like it warmer so I picked it up and sat it on the sink/table.
2020-11-16: Good bubbling continues with temp at 73.6°F -a bit high. I will lower the room temp a couple of degrees.
2020-11-17: Back down to 69°F - that's better. Bubbling has seriously slowed and krausen mostly dropped. I will leave it like this for a bit, especially since I added the Brettanomyces yeast as well.
2020-11-18: Temp steady and bubbling nearly ceased. Refractometer reads 6.2 Brix resulting in SG of 1.014. I can't drink anyway due to taking antibiotic, so I think this can improve with some again. Will let it sit warm for a spell before dropping temp a little. Could rack off trub at anytime if I want. (Taste is good with hints of smoke and rustic malty flavors without being roasty.)
2020-11-21: No bubbling. Temp at 70°F. Refractometer reads 6.0 Brix for SG of 1.012. Racking to secondary. Flavor is good. No harm done in the recipe changes.
2020-11-23: Temp down to 66°F but I lowered the ambient room temp to 62 today so expect this to drop.
2020-11-29: Ambient room temp moved back up to 68°F for the bitter I brewed yesterday so after a week of being lower, the carboy temp is up to 64.4°F.
2020-12-05: Temp has dropped to 63.4°F.
2020-12-19: Added 2.3oz piece of charred local red oak to carboy. No splash. temp at 69.2°F, but I have moved the ambient temp down to 64°F and will move the carboy to the floor for extended aging.Pulled a sample and measured 5.8 Brix or 1.011 - dropped another point.
2021-01-07: I moved the carboy up onto the sink/table for racking and the temp has risen to 63℉. Keg #6 is being sanitised with StarSan in preparation for transfer.
2021-01-09: Refractometer reads a high 5.8 Brix which is still 1.011 for the FG. Temp in carboy is 65℉ as it is up on the sink/table. Going to rack to that keg #6.This Recipe Has Not Been Rated
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