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
Looks nice. Most dark Milds use chocolate or a black malt, using both sounds like you got some additional complexity.
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All-Grain - Dark Devil Mild Ale
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