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Old 01-07-2013, 12:21 AM   #1
Qhrumphf
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Default All-Grain - Sandy's Mild Breeze (English Mild)

Recipe Type: All Grain
Yeast: Wyeast 1968 London ESB
Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.038
Final Gravity: 1.010
IBU: 20.5
Boiling Time (Minutes): 60
Color: 17.6
Primary Fermentation (# of Days & Temp): 21 days 66*F
Tasting Notes: Dark, chocolatey, toasty, smooth, a little roasty astringency on the back.

Had originally planned a different name, but considering that this was brewed during Hurricane Sandy, I had to name it appropriately (and sarcastically).

Single infusion mash at 156 for 60 mins. Brewed BIAB, partial boil, and sparged up to preboil volume of 4.9 gallons. With my equipment boils down to just over 4 gallons over 60 minutes, then topped off to reach correct OG (targeted volume of 5 gallons). Adjust hopping accordingly if you're doing a full boil.

4 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 72.0 %
10.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.0 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3 8.0 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.0 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 4.0 %
1.00 oz Fuggles [4.80 %] - Boil 60.0 min Hop 6 20.5 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 7 -

Beer Profile

Measured Original Gravity: 1.038 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 3.7 %
Bitterness: 20.5 IBUs
Est Color: 17.6 SRM
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Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Casked: (nothing)
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout
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Old 08-17-2013, 12:45 AM   #2
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A very slightly tweaked version, and adjusted to full boil on different equipment with higher efficiency. Mash temp upped to 157. The differences are subtle, the most noticeable being the yeast character, but I prefer version number two.

4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 69.6 %
10.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.9 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 3 8.7 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.5 %
4.0 oz Chocolate (Briess) (350.0 SRM) Grain 5 4.3 %
0.75 oz Goldings, East Kent [5.20 %] - Boil 60.0 min Hop 6 18.1 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 7 -

Beer Profile

Est Original Gravity: 1.036 SG Measured Original Gravity: 1.036 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.0 % Actual Alcohol by Vol: 3.4 %
Bitterness: 18.1 IBUs Calories: 118.1 kcal/12oz
Est Color: 17.7 SRM
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Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Casked: (nothing)
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout
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Old 08-19-2013, 12:09 PM   #3
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How did these turn out, any other tasting notes? Any pictures?
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Old 08-19-2013, 08:29 PM   #4
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The first recipe came out fantastic, one of the best beers I've done. Malty, lots of bready and toasty between the Maris Otter and Biscuit, some fruity notes from the 120L. Fairly chocolaty, a little bit of roast on the back end. Pretty standard English yeast character. Medium light body, balanced malty but pretty dry, the roasty endnote probably helps with that.

The second is still conditioning and needs another week or two in the bottles to finish carbonating, but from the sampling I've done, it's a touch maltier, with the malt flavors essentially the same. The hop character is pretty much identical, but the yeast character is noticeably different. I don't know how to describe the 1469 esters, but I love 'em, and am using it as a house strain for every English styled beer I do.

Photo number one is batch number one. Worth noting that with my cell phone in my apartment, beer always looks darker than it is. A clear dark brown, not so much black. It looks darker than 17-18 SRM, but that's what it was calculated at. Photo two is the current batch, more indicative of actual color and clarity.
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Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Casked: (nothing)
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout
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Old 08-19-2013, 10:38 PM   #5
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Excellent, thanks for all the information & tasting notes! I may give one of these a shot as I start brewing up some Mild's soon.
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Old 08-19-2013, 11:21 PM   #6
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You're welcome. If you end up brewing one of them, let me know what you think.

FYI if you haven't used 1469 before, despite what Wyeast says it takes forever to flocc and works slower than other English yeasts, although it does drop bright eventually. It also tends to leave a krausen layer sticking up top for a while even after the beer beneath has pretty much dropped clear. At least it does it with me every time, and others have reported similar experiences.
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Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Casked: (nothing)
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout
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Old 03-23-2014, 02:46 PM   #7
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Most recent version. Some US ingredients swapped for UK ingredients, mash upped to 158, and hopping adjusted for some abnormally high %AA hops.


4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 7 68.1 %
10.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 8 10.6 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 9 8.5 %
6.0 oz Crystal, Dark - 150L (Muntons) (150.0 SRM) Grain 10 6.4 %
6.0 oz Pale Chocolate (Thomas Fawcett) (215.0 SRM) Grain 11 6.4 %
0.50 oz Goldings, East Kent [7.20 %] - Boil 60.0 min Hop 12 16.9 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 13 -

Est Original Gravity: 1.034 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 2.8 %
Bitterness: 16.9 IBUs
Est Color: 18.2 SRM

And target mash water profile:
Ca 65
Mg 11
Na 31
SO4 43
Cl 89
HCO3 107
__________________
Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Casked: (nothing)
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout
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