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Old 11-28-2008, 05:37 PM   #21
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I got my first "this may be the best beer I've ever tasted" off this recipe at Thanksgiving. It was coupled with the "I don't usually drink dark beer" phrase, too!

Thanks for the recipe, Orfy.

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Old 01-16-2009, 01:58 PM   #22
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I just brewed this recipe this week. It was several firsts, first brew in my new house, first with my newly made HLT and first on my new direct fire MLT. I did over sparge by 2.5 gallons(new equip and brew software), so I did a 120 minute boil. I am assuming there will be some noticeable carmelization, which may bew welcomed in this one. The hope is to serve it on nitro on 1/31 for a friends going away party at my place. Thanks for the recipe Orfy.

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Old 02-01-2009, 08:55 PM   #23
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Well that keg did not last long. It was put on tap yesterday and kicked by midnight. Thanks Orfy, went over huge with my friends.

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Old 02-03-2009, 03:00 AM   #24
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Thanks for the recipe Orfy! When I was at the LHBS getting the grains, the owner looked at the ingredients and said, "wow, this looks like a perfect recipe for a great sit down and enjoy type of beer." He was so right!
Definitely going to be a mainstay.

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Old 02-12-2009, 07:43 PM   #25
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Great recipe Orfy! I brewed this with crystal 80L instead of 60L because it was what I had on hand and it tastes great after 9 days! It has a nice caramel flavor with a hint of vanilla and the chocolate finish is great. I tried this beer on a whim but now I can see myself making it regularly.

Thanks Orfy!

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Old 03-03-2009, 08:01 PM   #26
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I was looking through the recipe database to find some use for my spare 2oz bag of Fuggles in a low-gravity (sub 1.040) session ale, and came across this intriguing recipe.

I have never had a mild, and was wondering how roasty these brews are. I don't like porters and stouts, for instance, but I like brown and amber ales, as well as dark Belgians. In other words, I like caramel and toffee-flavors, but dislike roasty/coffee-like flavors.

If this recipe is on the roasty side, what do you think about substituting something like Dehusked Carafa I/II and maybe a dark Crystal malt for the chocolate?

This may be my first all-grain batch (although I'd have to do a concentrated boil due to lack of BTUs on my stove), so I am especially excited about that.

Also, do you have any suggestions for what type of brewing water would be best for this style?

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Old 03-04-2009, 05:12 PM   #27
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I think you should try it as it is, no it's not a "wow that is roasty" beer.

I think it's very well balanced.

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Old 03-04-2009, 10:48 PM   #28
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Thanks much - I'll stick to the original recipe, and will go with something approximating a London water profile.

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Old 03-05-2009, 11:54 AM   #29
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It's actually a Northern England style of beer rather than Southern.
If you want to play with water profiling then I'd go for Buton.

Southern Mild is pale.

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Old 03-05-2009, 12:43 PM   #30
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I would be tempted to bottle this with a picture of Clark Kent on the label, as he is invariably described as "mild-mannered."

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