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Old 05-05-2010, 07:05 PM   #1
darknova306
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Nov 2009
Rochester, NY
Posts: 82

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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Old 05-06-2010, 07:32 PM   #2
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 152 Times on 143 Posts


Looks nice. Most dark Milds use chocolate or a black malt, using both sounds like you got some additional complexity.
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Old 05-07-2010, 04:16 PM   #3
darknova306
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Nov 2009
Rochester, NY
Posts: 82

The carafa III added a light coffee note to the aftertaste that works pretty well. Definitely a nice bit of complexity in this one.
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Imperial IPA

 
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