2020 Dark Mild, Batch 86

All Grain Recipe

Submitted By: brett (Shared)
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Brewer: Brett Binns
Batch Size: 5.50 galStyle: Dark Mild (13A)
Boil Size: 7.04 galStyle Guide: BJCP 2015
Color: 22.3 SRMEquipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L)
Bitterness: 17.1 IBUsBoil 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 Sanitize Pump (Boil 20 min) Misc 17
0.50 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

°F

Notes

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.

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