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Old 10-06-2009, 05:34 PM   #1
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Default Brewpastor's Dark Mild

Here is the next brew I will be making. I will follow it with a series of English style brews using the yeast I build up here.

Corrales Mild Ale
11-A Mild
Author: Tom Hart



Size: 18.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 125.52 kcal per 12.0 fl oz

Original Gravity: 1.038 (1.030 - 1.038)
|=======================#========|
Terminal Gravity: 1.009 (1.008 - 1.013)
|============#===================|
Color: 22.02 (12.0 - 25.0)
|====================#===========|
Alcohol: 3.72% (2.8% - 4.5%)
|================#===============|
Bitterness: 20.1 (10.0 - 25.0)
|==================#=============|

Ingredients:
15.0 lb Maris Otter
1 lb Pale Chocolate
0.5 lb Chocolate
3.0 oz Black Malt
1.5 lb Crystal 120
2.25 lb Crystal 75
2.0 lb Oats Raw
2 lb Invert Sugar
81.0 g Fuggle (4.8%) - added during boil, boiled 60.0 min
40.0 g Fuggle (4.8%) - added during boil, boiled 45.0 min
3.0 ea White Labs WLP006 Bedford British Ale

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 5000.0 ft

00:03:00 Mash In - Liquor: 28.04 qt; Strike: 174.58 F; Target: 158.0 F
00:48:00 Sacrification Rest - Rest: 45.0 min; Final: 158.0 F
00:58:00 Mash Out - Heat: 10 min; Target: 168 F
01:47:00 Fly Sparge - Sparge Volume: 52.28 qt; Sparge Temperature: 168.0 F; Runoff: 17.67 gal

Results generated by BeerTools Pro 1.5.1


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Old 10-06-2009, 05:43 PM   #2
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Ooh ooh!! I needed something to toss that tube of WLP038 I couldn't pass up (Newcastle yeast) into, this looks tasty!


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Old 10-06-2009, 05:54 PM   #3
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Note: The oats will need to be cooked before hand. I will be using steel cut oats. I roast them first and then cook them as I would to make oatmeal. I then will add 2 pounds of crush malt and 2 quarts of water and do a protein rest before adding the whole mess into the mash.
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Old 10-06-2009, 06:09 PM   #4
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Quote:
Originally Posted by Brewpastor View Post
Note: The oats will need to be cooked before hand. I will be using steel cut oats. I roast them first and then cook them as I would to make oatmeal. I then will add 2 pounds of crush malt and 2 quarts of water and do a protein rest before adding the whole mess into the mash.
Would flaked oats suffice? Recipe looks good, but very small (1.038) compared to your usual.
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Old 10-06-2009, 06:13 PM   #5
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Rolled or flaked would be fine. They are for a bit of mouthfeel and body. I am using the traditional oats because I am hoping to get a bit of roasted character from them.

Yes, this is mighty small. I thought I should have something to go with my yogurt in the morning.
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Old 10-06-2009, 06:18 PM   #6
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Yes, this is mighty small. I thought I should have something to go with my yogurt in the morning.
Nice! One more nit picky question, Black malt? I can only find black roasted barley, is it the same. Or maybe black patent?
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Old 10-06-2009, 06:28 PM   #7
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Either will work, although there is a difference. What I am after is a bit of a dark burnt roasted character to lay there in the background. That is why I have just a little bit.
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Old 10-06-2009, 06:29 PM   #8
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How long do you roast and at what temp?
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Old 10-06-2009, 06:32 PM   #9
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I lay out the oats on a cookie sheet and turn the oven to 350. I roast by sight and nose more then time. I wait for there to be a oatmeal cookie aroma and for the oats to take on a light brown tone. It is probably about 5 minutes.


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