Dark Mild Reaper's Mild, 1st place 2011 HBT Competition

[azscoob]

Yup...

if I don't have Maris Otter, I use 4.5 lbs of 2-row and a pound of victory malt to approximate the MO, don't have victory? Just toast a pound of your 2-row at 350 degrees for 16 minutes and let it sit in a bag for a week prior to brewing

 

[Haputanlas]

Anyone tried instant oats with this recipe? One of my batches ended up at 2.75% ABV and tasted great. Although, the body was a bit too thin and too light.

I'm thinking of redoing this recipe at 2.75% with just a bit more body.

 

[Haputanlas]

Just brewed a variation of this beer with on-hand ingredients.

12 gallon batch
1.034 OG
9.5 lb 2 row
1.5 lb Munich (didn't have Vienna)
1.5 lb Crystal 75
1.5 lb Crystal 60
1.5 lb Rolled Oats
12 oz Chocolate malt

Nottingham yeast

Really excited about this. This is my first 10+ gallon batch with my new keggle.

Also just roasted my 2 row for the next brew of this batch.

I plan to keg half of this as regular, and half of this with oak. Decided to use oats this time.

I'll post pics once it's ready.

 

[Haputanlas]

I forgot to mention that this is the first time that I've cold sparged. Still got over 70% efficiency and didn't seem to change that much.

I'm going to tighten the gap on my mill next time, but the only draw back to the cold sparge is the extra time it takes to heat up the water for the boil. On the other hand, I either have to spend the time heating up the water before the sparge, or after the sparge. If I had a second burner, I would be able to speed all of this up.

 

[azscoob]

Just brewed a variation of this beer with on-hand ingredients.

12 gallon batch
1.034 OG
9.5 lb 2 row
1.5 lb Munich (didn't have Vienna)
1.5 lb Crystal 75
1.5 lb Crystal 60
1.5 lb Rolled Oats
12 oz Chocolate malt

Nottingham yeast

Really excited about this. This is my first 10+ gallon batch with my new keggle.

Also just roasted my 2 row for the next brew of this batch.

I plan to keg half of this as regular, and half of this with oak. Decided to use oats this time.

I'll post pics once it's ready.

I have been adding Munich or dark Munich to many recipes, it's my current favorite two grains.

A bit of dark Munich in my Bavarian hefe? Fugeddabout it!

 

[azscoob]

I forgot to mention that this is the first time that I've cold sparged. Still got over 70% efficiency and didn't seem to change that much.

I'm going to tighten the gap on my mill next time, but the only draw back to the cold sparge is the extra time it takes to heat up the water for the boil. On the other hand, I either have to spend the time heating up the water before the sparge, or after the sparge. If I had a second burner, I would be able to speed all of this up.

You need three burners, just to be safe..

 

[Haputanlas]

Fermenting away nicely

 

[Haputanlas]

You need three burners, just to be safe..

I concur

 

[Haputanlas]

When I brewed this, I didn't cook the oats first. This led to an incomplete conversion in the mash. Hopefully this doesn't affect the beer in a negative manner.

Anyone know what happens to those extra starches in the beer? Do they just drop out of solution? Or do they stick around and haunt you as an off flavor?

 

[azscoob]

When I brewed this, I didn't cook the oats first. This led to an incomplete conversion in the mash. Hopefully this doesn't affect the beer in a negative manner.

Anyone know what happens to those extra starches in the beer? Do they just drop out of solution? Or do they stick around and haunt you as an off flavor?

Did you use rolled oats? They are geletanized already from the processing so the starches are readily usable in a mash without a seperate cereal mash.

As for starches it will add more body and a bit of haze to the beer but given the colour I doubt it will be noticed like it would in a light pale ale.

 

[Haputanlas]

Did you use rolled oats? They are geletanized already from the processing so the starches are readily usable in a mash without a seperate cereal mash.

As for starches it will add more body and a bit of haze to the beer but given the colour I doubt it will be noticed like it would in a light pale ale.

They were rolled oats. Quaker oats. However, they are the original and not the quick oats. It's kind of strange that the iodine test would keep telling me that conversion wasn't complete on a 158F mash after 90 minutes.

 

[Haputanlas]

It's only been a few days, but I have taken a sample and can honestly say this batch is amazing!

FG ended up at 1.010.

 

[azscoob]

It's only been a few days, but I have taken a sample and can honestly say this batch is amazing!

FG ended up at 1.010.

With a gravity that low, I would say there was full conversion!

 

[Haputanlas]

With a gravity that low, I would say there was full conversion!

I know.

I also wanted to see how quickly I could get this beer moving and was able to have grain to glass in 5 days with what seems like no off flavor.

I kegged 5 gallons of this batch within 4 days of brew day and this first keg has a lot of haze, but that's it. It's amazing how quick the turn around is on this beer.

The next keg will be oaked, and the remaining 2 gallons will be bottled. These last two variations will sit on the yeast cake for another 10 days or so before I rack.

I'll post pics this weekend since I'm now out of the country.

 

[judsonp]

I brewed a partial-mash version of this on 7/9. LHBS didn't have Caramel 60, so I subbed Caraamber (30 L), for the following:

Mash (@158 F, nominally):
1# 8 oz Caraamber
1# Marris Otter
6 oz Chocolate Malt

60 min boil:
12 oz light DME (60 m)
.65 oz Fuggles (45 m)
.65 oz Fuggles (15 m)
1# 10 oz light DME (5 m)

I used a no-chill approach. First time trying this, and it enabled me to brew in an evening after work mid-week, which was a huge plus. In this one-batch sample size, I encountered zero problems from no-chill. Very happy. Active period of the ferment was at ~70F and took < 48 hr.

Kegged 9 days after brewing (8 after starting fermentation). Force-carbed and ready within 24 hours (owing to the high serving temperature: my fridge takes a second day to push a beer below 40 F). Turned out to be a really delightful beer.

The one catch, which I have not figured out, is that I ended up 0.010 gravity above target: OG was 1.046 and FG was 1.020. I did have a pretty hard time controlling my mash temperature, so it varied all over the place.

The chocolate-malt flavor really comes through, which I found very entertaining. I mean, there is a component of the palate and the finish that tastes exactly like the raw chocolate malt smells.

Well-received by family. Only downside was that some of the week it was in keg it was blazing hot out, and I would preferred something pale and hoppy to something roasty. The low ABV was a godsend, though.

 

[JUST_BREW_IT]

I need to try this

 

[Haputanlas]

i need to try this

just_do_it

 

[azscoob]

just_do_it

Or should it be said....

just_Brew_It

 

[Haputanlas]

Or should it be said....

just_Brew_It

7001 baby!

 

[Haputanlas]

Unless you've replied after this to some other thread. In that case

7000 baby! Yeah!

 

[Haputanlas]

Unless you've replied after this to some other thread. In that case

7000 baby! Yeah!

The stupid things you'll say when inebriated.

 

[azscoob]

The stupid things you'll say when inebriated.

Pfft, that was a milestone post count right there!

WOOOOO!!!!!!!

 

[Haputanlas]

This stuff is so good. I will always have a variation of this on tap at my place.

Now it's off to perfect a Berliner Weisse.

 

[azscoob]

This stuff is so good. I will always have a variation of this on tap at my place.

Now it's off to perfect a Berliner Weisse.

This warms my heart.

Both comments..

 

[g-love]

This is going to be the first brew I make on my new system as soon as it's done, which I am hoping is in the next month or so. It sounds awesome! :-D

 

[DanH]

Oops

 

[azscoob]

Oops

I say that all too often...

But sometimes an oops leads to a revelation in a beer recipe or process! :rockin::rockin:

 

[DanH]

I say that all too often...

But sometimes an oops leads to a revelation in a beer recipe or process! :rockin::rockin:

So I was on my iPhone app and I wanted to copy/paste the recipe to the notes section. I had to hit "quote" so that I could copy the text. Then I accidentally hit submit, thus reposting the OP. so I edited it with the word "oops"

 

[azscoob]

So I was on my iPhone app and I wanted to copy/paste the recipe to the notes section. I had to hit "quote" so that I could copy the text. Then I accidentally hit submit, thus reposting the OP. so I edited it with the word "oops"

No worries, if you have questions just ask away!

I did like the random "oops" though.....

 

[Haputanlas]

This warms my heart.

Both comments..

If my current Berliner Weisse turns out as well as it seems to be (Sour mash is going great!), I might try a version of this with a sour mash.

Jester King released a sour version of their Commercial Suicide Oaked Mild in the past and it was fantastic!

However, they innoculated and aged in Oak barrels for quite some time. I'm just not that sure how this will do with just Lactobacillus from a short sour mash.