Dark Mild Benglish Dark Mild

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TexasBrew88

Member
Joined
Jul 10, 2013
Messages
24
Reaction score
1
Location
Plano
Recipe Type
All Grain
Yeast
Wyeast 1968
Yeast Starter
No
Additional Yeast or Yeast Starter
No
Batch Size (Gallons)
5
Original Gravity
1.041
Final Gravity
1.013
Boiling Time (Minutes)
90
IBU
17 (Tinseth)
Color
13
Primary Fermentation (# of Days & Temp)
7 @ 70 degress F
Secondary Fermentation (# of Days & Temp)
none
Additional Fermentation
Bottle Conditioned 7 days
Tasting Notes
Balanced, but full flavored. Lots of roasty flavors a
Grain:

6 lbs. Maris Otter 3L
8 oz. Carafoam 1L
4 oz. Belgian Aromatic 30L
4 oz. Special B 170L
4 oz. Pale Chocolate Malt 180L
1 oz. Peated Malt 3L

Hops:

.5 oz. Fuggles (UK) 5.3% AA @ 90 minutes
.5 oz. Fuggles (UK) 5.3% AA @ 15 minutes

Other:

1 tsp. Irish Moss @ 15 minutes

Primed with 3 oz. corn sugar

Clears fast, tastes and looks probably the most professional of my brews. I think I'd probably up the Special B to 8 oz. next time and take the Pale Chocolate down to 2 oz. next time. 14 days grain to glass, though!
 
Oh no. People liked it too much for me to keep it around. I try to serve milds, bitters, and other present use ales as quickly as possible to remain authentic. And in hindsight, keep special b as is, down to 2 oz pale chocolate malt.
 
Agreed. Hard to keep beers best served young around for very long. My bro in law and I always do two separate five gallons batches at a time and bottle exclusively. Mine never last too long, but I frequently find year + old bottles that he's neglected in the back of his beer storage closet. Makes for an interesting tasting experience. Haven't done any mild's, but sounds like an interesting recipe.
 
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