Yes, carafa special / de-bittered black will do the trick. Just out of curiosity, why?
When I found this recipe I was looking to make a mild black ale. The style fits but I had in mind a black color. I am going to brew it as is the first time and I may darken it up in the future is I feel like it.
Do you want more roasty character as well? Or just the darker tone?
I take that back. I looked up an old recipe I used in a beer that is probably what you're looking for. I used 1 lb roasted barley on top of a similar grain bill. It turned out fantastic. To be honest, I definitely want a re-brew on that batch!
CBelli said:looks great! I'm going to brew this up next week...
the roasting sounds fun...
I have MO, Victory and 2-row....
what method would you suggest for the base grain?
1. MO
2. 2-Row and roasting
3. 2-row and victory
Just curious...you added a pound of black barley on top of the existing chocolate, or to replace?
Heck, would you mind just sharing the recipe? Sounds kinda close to an Irish stout plus crystal malt minus flaked adjunct.
Just curious...you added a pound of black barley on top of the existing chocolate, or to replace?
Heck, would you mind just sharing the recipe? Sounds kinda close to an Irish stout plus crystal malt minus flaked adjunct.
Here it is
5 lb Pale Ale Malt
2 lb Flaked Barley
1 lb Black Roasted Barley
2.5 oz of Kent Golding hops @ 60 minutes (5.4% AA) - 60 IBUs
Shooting for an OG of 1.038
Anticipated FG: 1.006
Anticipated ABV: 4.192%
Mash temp 150 F
1.25 qt of water /lb (This is what the recipe supposedly calls for)
Looking forward to making this up soon, I have all ingredients but need to find the time.
gcdowd said:Same here, I've been waiting for the weather to warn up a bit but I'm getting antsy, haven't brewed in 3 weeks!
Just brewed this for the second time. Looking forward to it yet again. I also tried out my new "ghetto 4-tier system" to try out a fly sparge. Got about 85% efficiency!
Here it is:
The fourth tier would be my fermentor on the ground. And yes, I had the garage door open half way to vent.
I have a local competition coming up that I wanted to brew a Vienna Lager for but unfortunately, life got in the way and there was no way it would be ready in time. I'm going to brew up your Mild recipe because A) It looks freaking delicious and B) I can turn this sucker around in two weeks if I really need to push it!
I'm using WYEAST #1968 (London ESB) but otherwise stuck with your original recipe.
I brewed this about 10 days ago, split a 10g batch with 5 g 1968 and 5g wlp004. Both stopped fermenting at a FG of 10.30. WTF happened?
I know my temp control isn't 100% accurate at 65, but both just stopped.
Started at 1.038What was the OG?
Did you create starters for the Yeast? (Not suggesting that you had to)
Are you using a hydrometer or refractometer?
Did you calibrate and confirm the gravity of water? (To make sure the tool isn't warped)
Also (Just for my picky mind), you mean 1.030 right?
Many of these questions might be stupid, just checking the obvious.
I use 1968 a lot. It is quite tasty in this brew, love the way is drops out like a stone when it's done fermenting.
And good luck in your competition, post your results!
TX-straggler said:With such a small grain bill / session brew, is there not any reason for concern on having this beer turn out thin or without body so to speak.
Any little tips on things to be careful with during this brew session would be greatly appreciated!!
Thanks!
I just put this in the ole kegerator last night., Waiting for it to carb up...i'm excited!
With such a small grain bill / session brew, is there not any reason for concern on having this beer turn out thin or without body so to speak.
Any little tips on things to be careful with during this brew session would be greatly appreciated!!
Thanks!
Brewed this in 10 days for a birthday river trip. It was good, real good. Only downside: I served it alongside a pale ale that had higher abv. People chose the higher abv cause they wanted to get their buzz on. Guess it's not a problem because I brought home half a keg and am enjoying it a lot!
Be sure to mash high as suggested. That plus the relatively high percentage of specialty malts is designed to keep it from being too thin. We'll see, mine's in primary now!
With such a small grain bill / session brew, is there not any reason for concern on having this beer turn out thin or without body so to speak.
Any little tips on things to be careful with during this brew session would be greatly appreciated!!
Thanks!
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