Dark Mild Another Round

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The_Bishop

Well-Known Member
Joined
Dec 8, 2013
Messages
2,100
Reaction score
676
Recipe Type
All Grain
Yeast
S-04
Yeast Starter
Rehydrate
Batch Size (Gallons)
6
Original Gravity
1.039
Final Gravity
1.010
Boiling Time (Minutes)
60
IBU
25
Color
18.5 SRM
Primary Fermentation (# of Days & Temp)
7 @ 65F
Tasting Notes
Slight roasty/nutty notes from the pale choc, a little twang from the special roast.
Recipe Specifications
--------------------------
Boil Size: 8.13 gal
Post Boil Volume: 7.03 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.039 SG
Estimated Color: 18.5 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 90.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 5 71.9 %
0.75 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 6 9.4 %
0.75 lb Pale Chocolate (220.0 SRM) Grain 7 9.4 %
0.75 lb Special Roast (Briess) (50.0 SRM) Grain 8 9.4 %
0.90 oz East Kent Goldings (EKG) [5.60 %] - Boil Hop 9 16.6 IBUs
0.90 oz East Kent Goldings (EKG) [5.60 %] - Boil Hop 10 8.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 11 -

1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 13 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 8.00 lb
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.92 qt of water at 155.4 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
8.73 Gal RO water - 4.37g Gypsum - 3.23g Calcium Chloride - 1.75g Baking Soda - Est. Mash PH 5.47
 
Looks great to me. I'll have to try Special Roast some time, description sounds great. I'm all about the biscuit but I could see a slight sourdoughy twang making these even more crushable.
 
I've updated and re-brewed this recipe. Changed out some of the C60 for C120 to get a little fig/prune not in there, switched hops to Brewers Gold as I thought the black currant and spicy notes would work well here. Also, it's an old English hop.

Previous version I fermented at 65F. This time around I'm ferment it at 68F in hopes of a bit more of an ester profile.

Recipe: Another Round - Brewers Gold
Brewer: The_Bishop
Style: Dark Mild
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 8.13 gal
Post Boil Volume: 7.03 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.039 SG
Estimated Color: 19.2 SRM
Estimated IBU: 25.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 90.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 1 71.9 %
0.75 lb Pale Chocolate (220.0 SRM) Grain 2 9.4 %
0.75 lb Special Roast (Briess) (50.0 SRM) Grain 3 9.4 %
0.50 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4 6.3 %
0.25 lb Caramel Malt - 120L (Briess) (120.0 SRM) Grain 5 3.1 %
0.50 oz Brewer's Gold [8.50 %] - Boil 60.0 min Hop 6 14.0 IBUs
0.75 oz Brewer's Gold [8.50 %] - Boil 15.0 min Hop 7 10.4 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 -
0.25 oz Brewer's Gold [8.50 %] - Boil 5.0 min Hop 9 1.4 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 10 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 8.00 lb
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 34.92 qt of water at 155.4 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
8.73 Gal RO water - 4.37g Gypsum - 32.3g 10% Cal Chlor Solution - 1.75g Baking Soda - Est. Mash PH 5.45
 
Here's the latest iteration I have on draft, it's delicious:
(Recipe is BIAB)
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Another Round - Fuggles
Brewer: The_Bishop
Asst Brewer:
Style: Dark Mild
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.13 gal
Post Boil Volume: 7.03 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.041 SG
Estimated Color: 14.3 SRM
Estimated IBU: 23.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 90.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.75 gal Dark Mild Water - Dry Water 1 -
6.56 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.63 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
6.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 4 72.7 %
0.75 lb Brown Malt (Crisp) (65.0 SRM) Grain 5 9.1 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 6.1 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7 6.1 %
0.50 lb Special Roast (Briess) (50.0 SRM) Grain 8 6.1 %
1.00 oz Fuggles [4.90 %] - Boil 60.0 min Hop 9 15.9 IBUs
1.00 oz Fuggles [4.90 %] - Boil 15.0 min Hop 10 7.9 IBUs
0.25 tsp SuperMoss (Boil 10.0 mins) Fining 11 -
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 12 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 8.25 lb
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 35.00 qt of water at 155.4 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
8.75 Gal RO water - Actual FG 1.011
 
Which iteration do you like the best?


I've got some brewers gold in the freezer just waiting for a good mild recipe!
 
So far, the fuggles iteration of it is a big winner, but the brewer's gold was great too! I just prefer the more subtle, earthy notes of the fuggles in this beer.
 
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