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Old 05-05-2010, 07:05 PM   #1
darknova306
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Default All-Grain - Dark Devil Mild Ale

Recipe Type: All Grain
Yeast: Wyeast 1028 London Ale
Yeast Starter: 1 litre
Batch Size (Gallons): 5.5
Original Gravity: 1.040
Final Gravity: 1.014
IBU: 19
Boiling Time (Minutes): 60
Color: 26
Primary Fermentation (# of Days & Temp): 21 days at 65
Tasting Notes: Light coffee aftertaste, chocolate up front. Drinks heavier than it is.

-6.50 lb Maris Otter
-0.50 lb Crystal 60L
-0.50 lb Chocolate Malt
-0.25 lb Carafa III Special

-0.50 oz First Gold pellets (10.5% AA, 60 minutes)

Mash was 15.50 quarts and was 156F for 60 minutes. I sparged it to collect a total of 7 gallons for the boil.

NOTE: My system's extraction efficiency is 75%, so adjust accordingly.

The intention was to make my first attempt at a dark mild ale, as I wanted a dark and flavorful session beer. It came out at 3.8% ABV, with a nice bready chocolate flavor up front, and a light coffee aftertaste. This keg is going really fast.

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[SIZE="1"]On Tap:
Dark Mild
Pale Ale
Imperial IPA

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Old 05-06-2010, 07:32 PM   #2
david_42
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Looks nice. Most dark Milds use chocolate or a black malt, using both sounds like you got some additional complexity.

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Old 05-07-2010, 04:16 PM   #3
darknova306
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The carafa III added a light coffee note to the aftertaste that works pretty well. Definitely a nice bit of complexity in this one.

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[SIZE="1"]On Tap:
Dark Mild
Pale Ale
Imperial IPA

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