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Old 04-18-2010, 03:16 PM   #1
nostalgia's Avatar
Feb 2008
Port Murray, NJ
Posts: 2,404
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Recipe Type: All Grain   
Yeast: Wyeast 1028 London Ale   
Yeast Starter: 1L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.036   
Final Gravity: 1.009   
IBU: 11.3 IBU   
Boiling Time (Minutes): 60   
Color: 15.9 SRM   
Primary Fermentation (# of Days & Temp): 4 @65   
Secondary Fermentation (# of Days & Temp): 14 @cellar temps   
Tasting Notes: Om nom nom   

This is a beer I treated as a Real Ale and had planned to put on a hand pump.

You'll notice the fermentation was only 4 days - this is because I kegged it as fermentation was winding down to let the residual fermentation finish carbonating the beer in the keg - no extra sugar or CO2 was added for carbonation. This gave the beer a wonderful, smooth, creamy mouthfeel and was a real joy to drink at only 3.5% ABV.

I put 2.5 gallons on tap for a party and it was floated in just a few hours, despite having 3 other beers on tap. I only got one pint for myself! A nice, flavorful, easy-drinking beer.

Recipe: Cask Mild
Brewer: Joe Fisher
Asst Brewer:
Style: Mild
TYPE: All Grain

Recipe Specifications
Batch Size: 5.50 gal      
Boil Size: 7.03 gal
Estimated OG: 1.036 SG
Estimated Color: 15.9 SRM
Estimated IBU: 11.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU      
5.00 lb       Pale Malt (2 Row) UK (Golden Promise) (3.0Grain        68.97 %      
2.00 lb       Biscuit Malt (23.0 SRM)                   Grain        27.59 %      
0.25 lb       Chocolate Malt (450.0 SRM)                Grain        3.45 %        
0.50 oz       Goldings, East Kent [5.00 %]  (60 min)    Hops         9.4 IBU      
0.50 oz       Goldings, East Kent [5.00 %]  (5 min)     Hops         1.9 IBU      
1 Pkgs        London Ale (Wyeast Labs #1028)            Yeast-Ale                  

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 7.25 lb
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp    
60 min        Mash In            Add 13.41 qt of water at 162.1 F    154.0 F  

Batch Sparge Round 1: Sparge with 4.80 gal of 168.0 F water.
Beerxml attached. caskmild.xml

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