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Old 09-06-2011, 04:38 AM   #1
Golddiggie
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Recipe Type: All Grain   
Yeast: Wyeast #1882-PC   
Yeast Starter: 1.5L   
Batch Size (Gallons): 5   
Original Gravity: 1.060   
Final Gravity: 1.012   
IBU: 16.8   
Boiling Time (Minutes): 60   
Color: 18.2   
Primary Fermentation (# of Days & Temp): 28 days at 68F   
Tasting Notes: Light mocha notes with caramel/toffee flavors. Subtle EKG flavors too.   

Ingredients:
10# Pale Malt UK 2 Row (Golden Promise)
14oz. Pale Chocolate Malt (197 SRM)
8oz British Crystal Malt II (65 SRM)
8oz Honey Malt (25 SRM)
0.75oz EKG (5.00% AA) 60 min.
0.75oz EKG (5.00% AA) 15 min.
0.50oz EKG (5.00% AA) 0 min.
.50 tsp Irish Moss 10 min.
.50 tsp Wyeast nutrient 10 min.

Mash with 18qt water for a 150F mash temp.
Mash out with 10qt water at 206F
Sparge with 9qt water at 168F

Leave in primary for 4 weeks then bottle/keg (split this batch between both). Carbonate to 2.1-2.2 CO2 volumes.

First brewing on 6/12/11. Brewed a bigger version on 9/2/11.

Fairly easy drinking even at 6.4% ABV due to the flavors and character of the brew. It kind of sneaks up behind you after you've had a few to let you know you're done... Planning to keg all of the rebrew batch to ensure carbonation is dead on.

This was my second batch using the Wyeast 1882-PC yeast. I have one packet in reserve for future use. Hope that they decide to offer it again sooner rather than later, or make it a regular offering.
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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 09-13-2011, 03:21 PM   #2
frazier
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So - an "Imperial Mild"! I'll have to shortlist it for the "British" slot in the queue.
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Old 09-14-2011, 12:59 AM   #3
Golddiggie
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I guess you could make it an IEM (Imperial English Mild)...

For the rebrew, I doubled the BCMII, increased the pale chocolate to a full pound and used a bit more base malt (what was left from putting two sacks into 5 gallon buckets, about 12# total)... Went with the 1768-PC yeast just to see what effect it would have. Looking forward to when it will be done. I'm classifying the rebrew as an Imperial English Brown Ale (IEBA)... I hope to have a bit more flavors from the BCMII and pale chocolate come through on the rebrew (which they should)... Seriously looking forward to when that's ready for drinking.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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