Dark Mild March Brown Mild

[flyangler18]

Recipe Type

All Grain

Yeast

Wyeast 1028: London Ale

Yeast Starter

1L for 3338

Batch Size (Gallons)

6

Original Gravity

1.036

Final Gravity

1.010

Boiling Time (Minutes)

75

IBU

18 IBU

Color

16 SRM

Primary Fermentation (# of Days & Temp)

10 days @ 65°

Secondary Fermentation (# of Days & Temp)

appropriate casking

Tasting Notes

Originally a challenge to produce a finished beer in 10 days grain to glass.

Originally a challenge to produce a finished beer in 10 days grain to glass, this has evolved into a house staple- sessionable at 3.5% and just exquisite when served at cellar temps on cask (my newest project!) or draught to a very light 1-1.5 volumes.

[size=+2]March Brown Mild[/size]
[size=+1]11-A Mild[/size]
Author: Jason Konopinski
Date: 2/3/09



Size: 6.0 gal
Efficiency: 80%
Attenuation: 71%
Calories: 118.72 kcal per 12.0 fl oz

Original Gravity: 1.036 (1.030 - 1.038)
|===================#============|
Terminal Gravity: 1.010 (1.008 - 1.013)
|===============#================|
Color: 19.35 (12.0 - 25.0)
|=================#==============|
Alcohol: 3.31% (2.8% - 4.5%)
|============#===================|
Bitterness: 16.0 (10.0 - 25.0)
|==============#=================|

[size=+1]Ingredients:[/size]
104.0 oz Maris Otter Pale Ale Malt
8.0 oz British Dark Crystal
5.0 oz Extra Dark Crystal
3.5 oz Pale Chocolate Malt
2.0 oz British Black Patent
10 g Magnum (14.5%) - added during boil, boiled 60 min

00:03:00 Mash-In - Liquor: 4.0 gal; Strike: 166.08 °F; Target: 158.0 °F
00:43:00 Saccharification Rest - Rest: 40 min; Final: 156.4 °F
01:13:00 Batch Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 10.0 min; Sparge #1: 2.29 gal sparge @ 175 °F, 10.0 min; Sparge #2: 2.29 gal sparge @ 175 °F, 10.0 min; Total Runoff: 7.86 gal

[size=-1]Results generated by BeerTools Pro 1.5.3[/size]

Carbonate to 1-1.5 volumes to approximate the levels achieved under 'real ale' conditions (use a carbonation chart!); my most recent batch will be racked to 5L mini-kegs and served on a cobbled-together beer engine.

 

[Zymurgrafi]

Is this the same from the 10'der and mild?

I will vouch this is a really nice brew. Very enjoyable mild.

 

[flyangler18]

Is this the same from the 10'der and mild?

I will vouch this is a really nice brew. Very enjoyable mild.

That's the one!

 

[snailsongs]

I'm adding this to my list!

 

[flyangler18]

I'm adding this to my list!

Awesome.

I'm having a pint right now, as a matter of fact.

 

[Stinkonamonkey]

How are you getting it to finish that dry if your mashing at 158? I've been having a hell of a time getting my beers to dry out that much.

 

[flyangler18]

How are you getting it to finish that dry if your mashing at 158? I've been having a hell of a time getting my beers to dry out that much.

Pitching an appropriate amount of healthy yeast, proper aeration and the low-gravity of this style helps tremendously.

 

[williec30]

fly... does beer tools pro allow you to export the xml version of this recipe? i would like to try it out and don't want to type it all into my brewblog

thanks!

 

[flyangler18]

fly... does beer tools pro allow you to export the xml version of this recipe? i would like to try it out and don't want to type it all into my brewblog

thanks!

Hmm, it doesn't appear so. A text export is the best I can do.

 

[williec30]

Hmm, it doesn't appear so. A text export is the best I can do.

no worries... thanks.

 

[flyangler18]

 

[Donner]

could i use notty as the yeast for this beer and have it come out close to what you've masterfully created?

 

[flyangler18]

could i use notty as the yeast for this beer and have it come out close to what you've masterfully created?

I fear Notty will ferment this down far too dry; if I were pressed to use a dry yeast, I'd opt for US-04 or (gasp! ) Windsor.

 

[Donner]

no worries, just trying to save some $$ on buying yeast.

 

[Bob]

What's wrong with Windsor? I like Windsor, in its place. This is that place, if any place is.

Bob

 

[flyangler18]

What's wrong with Windsor? I like Windsor, in its place. This is that place, if any place is.

Bob

Why, nothin' at all! I was just havin' a poke at the Windsor naysayers.

Jason

 

[Donner]

Why, nothin' at all! I was just havin' a poke at the Windsor naysayers.

Jason

you? poke fun or people? I don't buy it.

 

[Donner]

fly ---
what size recipe is this for? at one place it says 5 gallons and at another it says 6. Given how much water you use (7.87 gallons) lends me to think it's for a 6 since it's only a 60 minute boil, but i just want to make sure.

 

[flyangler18]

fly ---
what size recipe is this for? at one place it says 5 gallons and at another it says 6. Given how much water you use (7.87 gallons) lends me to think it's for a 6 since it's only a 60 minute boil, but i just want to make sure.

Hey Donner,

Sorry for the confusion here. For my system, I aim for 8 gallons preboil with 6 gallons chilled. I assume a loss of .5 gallons to the kettle and another .5 gallons to the trub. Gives me a total of 5 gallons of finished product.

Good luck!
Jason

 

[Donner]

thanks. No big confusion. I just want to make sure i understand since this will be my second solo all grain.

 

[Donner]

okay, last question, i swear. Am i going crazy or did you switch the hops for this? I would swear it was EKG a few days ago.

EDIT- i also just noticed you changed the amount of pale malt from 5.5 to 6.5 lbs. Was this because of the volume change from 5 to 6 gallons or for another reason?

I am just curious because i ordered my grains at 5.5 lbs of pale malt and want to make sure i am not going to come up too short.

So as not to keep cluttering up the post of what is a great recipe, i'll add my thoughts on to this post.

I don't know what happened. I ordered the 5.5lbs as i said above and with a 60 minute boil i almost boiled off too much wort. I had to add .5 gallon at the 20 minutes remaining mark so that i wouldn't finish with under 5.5 gallons. I think a 75 minute boil would have killed me, but i can see if i had run as much water as you use through i'd probably have had to boiled that long.

I also used some of my galena as the recipe now suggests and i think it will turn out great. I have no doubt in my mind that if the beer comes out tasting bad it has everything to do with me and my inexperience and nothing to do with this fine recipe. Thanks again for all your help.

 

[Donner]

Just moved this to the keg after 14 days in primary. Beer is very clear and tastes good, though mine is pretty roasty. I suspect this is because i used 1 lbs of pale malt less than the recipe now says to use. I don't mind, but it is more noticeable than i thought it would be.

All in all a very good beer. I can't wait for it to carb. Thanks flyangler

 

[bamadoh]

Quick question about this recipe. I am making this tomorrow and my grain bill is similar with only 6 lbs MO and a little less 120 and chocolate. I have a package of Windsor I was hesitant to use due to what I have read her, but some of your comments have made me want to try it out on this style. Since it is a low attenuator, do I need to mash a little lower than 158 to get my FG where it needs to be or should I just aerate well and let her rip after a 158 mash?

 

[flyangler18]

I think Windsor is a fine choice for this beer without any changes to the mash schedule. Aerate well and pitch!

Brew on!

 

[Donner]

I was very sad when my keg of this kicked a few weeks ago. I was pouring into a growler to take to a party when it died. A fantastic recipe.

 

[flyangler18]

Glad it was a winner for you, Don!

I'm nearly out myself - time to get another batch going.

 

[ShortSnoutBrewing]

Curious if anyone can help me out. I brewed this up 2 weeks ago and just kegged this morning. Only two changes to the original recipe. I used US-05 and my Galena hops were 10.10%AA.

First issue was it only got down to 1.014 from 1.036. Held it at a pretty steady 65-66 degrees the entire two weeks. The sample was quite roasty and overly bitter. Any thoughts on that?

 

[flyangler18]

Hmm, US-05 should have mowed through the available sugars without any issue, even with the higher mash temp. As far as the bitterness, I wonder if clean fermenting nature of US-05 is tricking your palate with this recipe. There's a dry roasty finish with this formulation, so I'd not consider that a 'problem', though.

 

[ShortSnoutBrewing]

Yeah, didn't really consider the roasty aspect a "problem" and maybe it was the bitterness that just accented that character a little more. The bitterness really has me stumped though. Smelled and looked great. I'll have to try this again with your recommend yeast to see if that was the issue.

 

[flyangler18]

I'll admit, I'm a bit puzzled by this as well.

The neutral yeast character is the only thing I can think of, but who knows. 1968 is also an awesome choice for this recipe.