Dark 'n Lovely

Source: todd nelson
Recipe added: 02/04/98
Email: tnelson@ea.oac.uci.edu

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).

Specifics

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.

Ingredients:

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)

Procedure:

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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