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Thread: Dark Mild

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  1. 03-15-2009, 09:10 PM #1
    Lerxst
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    Default Dark Mild

    Walk on the Mild Side
    11-A Mild


    Size: 5.43 gal
    Efficiency: 78.0%
    Attenuation: 70.0%
    Calories: 126.07 kcal per 12.0 fl oz

    Original Gravity: 1.038 (1.030 - 1.038)
    |=======================#========|
    Terminal Gravity: 1.011 (1.008 - 1.013)
    |==================#=============|
    Color: 23.61 (12.0 - 25.0)
    |======================#=========|
    Alcohol: 3.46% (2.8% - 4.5%)
    |==============#=================|
    Bitterness: 20.5 (10.0 - 25.0)
    |===================#============|

    Ingredients:
    5.5 lb Maris Otter Pale Ale Malt
    1.5 lb Crystal Malt 40°L
    10 oz Chocolate Malt
    .75 oz Willamette (5.0%) - added during boil, boiled 60 min
    .75 oz Willamette (5.0%) - added during boil, boiled 15 min
    .5 tsp Irish Moss - added during boil, boiled 15 min
    1.0 ea Wyeast 1469 West Yorkshire Ale

    Schedule:
    00:44:46 Mash In - Liquor: 2.38 gal; Strike: 175.44 °F; Target: 156.0 °F
    01:44:46 Sacc. Rest - Rest: 60 min; Final: 149.1 °F
    02:14:46 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 1.74 gal collected, 15.0 min; Batch #1: 5.4 gal sparge @ 168.0 °F, 4.26 gal collected, 15.0 min; Total Runoff: 6.12 gal

    Results generated by BeerTools Pro 1.5.2

    Notes:
    Serve at cellar temps for best flavor. 1469 is a key component to this recipe, imparting a nice rich mouthfeel/malt emphasis with a contrastingly dry finish for a very satisfying beer that tastes bigger than 3.6% ABV.
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  2. 03-24-2009, 02:59 PM #2
    landis
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    I destroyed what I had left of those Yards Brawlers and I really need to get something like this moving through the pipeline.

    And to think 6 months ago all I cared about were IPAs and APAs.

    If 1469 is unavailable would you think 1028 or 1318 would work alright?
    Primary: DIPA (all simcoe and amarillo)
    Bottled: Dubbel | Mild
    Planning: none
    Commercial: Ommegang
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  3. 03-24-2009, 03:33 PM #3
    Lerxst
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    Quote Originally Posted by landis View Post
    I destroyed what I had left of those Yards Brawlers and I really need to get something like this moving through the pipeline.

    And to think 6 months ago all I cared about were IPAs and APAs.

    If 1469 is unavailable would you think 1028 or 1318 would work alright?

    btw, I should be getting those slants any day so if you want some 1469, I can help you out there.
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  4. 03-24-2009, 03:14 PM #4
    Lerxst
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    I'd prb pass on 1028 since it attenuates a bit higher. 1318 sounds like an interesting choice. Ringwood would work well in this kinda recipe if you're not adverse to the flavor (think magic hat).
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  5. 03-24-2009, 03:18 PM #5
    flyangler18
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    Quote Originally Posted by k4df4l View Post
    I'd prb pass on 1028 since it attenuates a bit higher. 1318 sounds like an interesting choice. Ringwood would work well in this kinda recipe if you're not adverse to the flavor (think magic hat).

    Ringwood would be an interesting choice, but that strain despises being in a closed fermenter. Under attenuates, flocs out early, throws esters. It's a great yeast but thrives in open fermenters.
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  6. 03-24-2009, 03:26 PM #6
    Evan!
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    Drop the chocolate malt down a few ounces (or use pale chocolate instead) and add half a pound of special roast. You will thank me later.
    Quote Originally Posted by Lahey
    The Liquor's callin' the shots now, Randy.
    Quote Originally Posted by Capone
    We been on the road for 18 hours. I need a bath, some chow, then you and me sit down and we talk about who dies, eh?
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  7. 03-24-2009, 03:27 PM #7
    Lerxst
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    Quote Originally Posted by Evan! View Post
    Drop the chocolate malt down a few ounces (or use pale chocolate instead) and add half a pound of special roast. You will thank me later.
    I already brewed this and it was absolutely fantastic & one of my all time favorites...thanks though, I'll be brewing it again with some tweaks just for kicks (planning on splitting the crystal between high and low lov so I might incorporate your suggestion to a degree).

    The thing that surprised me most was the reaction of folks who totally dug this when I later told them the ABV....jaws dropped to the floor.
    Last edited by Lerxst; 03-24-2009 at 03:29 PM.
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  8. 03-24-2009, 03:31 PM #8
    Evan!
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    Quote Originally Posted by k4df4l View Post
    I already brewed this and it was absolutely fantastic & one of my all time favorites...thanks though, I'll be brewing it again with some tweaks just for kicks (planning on splitting the crystal between high and low lov so I might incorporate your suggestion to a degree).

    The thing that surprised me most was the reaction of folks who totally dug this when I later told them the ABV....jaws dropped to the floor.
    word, that's cool...
    Quote Originally Posted by Lahey
    The Liquor's callin' the shots now, Randy.
    Quote Originally Posted by Capone
    We been on the road for 18 hours. I need a bath, some chow, then you and me sit down and we talk about who dies, eh?
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  9. 03-24-2009, 03:35 PM #9
    Lerxst
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    Evan!, do you keg these low carb/cellar temp served English brews or bottle condition? I'm thinking that I might just keep bottling these types of beers going forward...
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  10. 12-24-2009, 04:20 PM #10
    MrMarbleHead
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    So this is going to be my christmas brew, any tips, pointers, what not, I should know?

    I will be subbing, WLP037 Yorkshire Square Ale Yeast for the yeast though. And doubleing to a 10 gallon batch.

    What temp did you ferment this at?
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