Dark Mild 40+ Point English Mild - Multiple Competition Winner

[okbecker]

Recipe Type

All Grain

Yeast

Wyeast 1968

Yeast Starter

1 liter

Batch Size (Gallons)

5.5

Original Gravity

1.039

Final Gravity

1.011

Boiling Time (Minutes)

60

IBU

19.3

Color

21.3 SRM

Primary Fermentation (# of Days & Temp)

16 @ 68F

Tasting Notes

great-

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.04 gal
Boil Time: 60 min
End of Boil Vol: 6.04 gal


7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 81.8 %
1 lbs Simpsons Dark Crystal (80.0 SRM) Grain 2 11.7 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 3 5.8 %
1.0 oz Carafa II (412.0 SRM) Grain 4 0.7 %
1.00 oz US Goldings [4.80 %] - Boil 60.0 min Hop 5 15.1 IBUs
0.55 oz US Goldings [4.80 %] - Boil 15.0 min Hop 6 4.1 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 7 -

Measured Original Gravity: 1.039 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 3.5 %
Calories: 129.1 kcal/12oz

Mash Steps

NO SPARGE method used which explains the lower efficiency. Added 4 gallons of water at 163F and added grains. Mashed for 60 minutes, added 4 gallons of water and hit mash out temp of 168F and let rest for 15minutes. Vorlauf until clear and drain to kettle, collected approx. 7 gallons.

Mash at 155.0 F 60 min
Mash Out 168.0 F 15 min

Notes ( The techniques below were borrowed from Gordon Strongs new book - I highly recommend these )

RO WATER TREATED WITH 1/4 TSP 10% PHOSPHORIC ACID PER 5 GALLONS

.5 TSP CASO4 IN MASH and .5 TSP CAS04 IN BOIL

DARK GRAINS ADDED AT VORLAUF

 

[kwadric]

When you say dark grains added at vorlauf, is that the dark crystal, chocolate, and carafa?

 

[slym2none]

This sounds great, I am scaling this down to 2.5G and will brew it sometime this year!

Question for the OP - my LHBS doesn't have the Crisp (English) C-80, only the 120. Can I use the Briess C-80, or will it make a difference?

 

[okbecker]

When you say dark grains added at vorlauf, is that the dark crystal, chocolate, and carafa?

Yes....add the dark crystal, chocolate and carafe..during vorlauf.....this technique helps to smooth out the flavors of the dark grains..Good Luck!

 

[okbecker]

This sounds great, I am scaling this down to 2.5G and will brew it sometime this year!

Question for the OP - my LHBS doesn't have the Crisp (English) C-80, only the 120. Can I use the Briess C-80, or will it make a difference?

If all you have is the C-80 then I would use that...I bet it would be great with it.

 

[slym2none]

When I make it, I'll be sure to post up here about it. Thanks!