Dark 'n Lovely
Source: todd nelson
Recipe added: 02/04/98
This makes an incredibly authentic English pub mild. You might think it a bit watery, but this is mild ale so give it a break. It has loads of flavor if you serve it at proper temp. and condition. The mouthfeel could be increased by using a full cup of molasses, but this is not necessary (if you do this, cut back on Pale malt to maintain appropriate gravity).
Recipe type: All Grain
Batch Size: 6.2 gallons
Starting Gravity: 1.038
Finishing Gravity: 1.012
Time in Boil: 75 min.
Primary Fermentation: 2 days @ 62 degrees F.
Secondary Fermentation: 3 days @ 60 degrees F.
- 7.75 lbs. Hugh Baird Pale Malt
- 1 lb. 35L Crystal Malt
- .125 lb. Chocolate Malt
- 1/2 cup Molasses
- 2 oz. Ultra @ 2.5% (first wort)
- 500 mL Fuller's (from slant)
Mash at 156 degrees till conversion to yield dextrinous wort. Add whole hops and molasses to boiling vessel at beginning of sparge. Boil 75 min. cool - pitch - aerate. Go easy on the conditioning and serve at 50-55 degrees F.
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