Source: Nathan Sanborn
Recipe added: 01/11/99
I ran the secondary fermentation for a full 4 weeks, primaraly because of the time demands of the holiday season. (I only intended 2 weeks in the secondary)
This is a moderately dark Mild, although not so dark as some I have tried. I find it somewhat crisp and mildly tannic; not nearly as sweet as I had expected with the Irish Ale yeast. Tasty easy drinking beer.
Recipe type: All Grain
Batch Size: 5.5 gal
Starting Gravity: 1.036
Finishing Gravity: 1.010
Time in Boil: 75 minutes
Primary Fermentation: 7 days @ 68F
Secondary Fermentation: 28 days @ 60F
- 5 1/2 Lbs Breiss Pale Ale Malt
- 1 Lb 60Lovibond Crystal Malt
- 1/2 Lb Biscuit Malt
- 1/4 Lb Chocolate Malt
- 1 oz East Kent Golding Pellet, 60minutes
- 1/2 oz East Kent Golding Pellet, 10minutes
- 1/2 oz East Kent Golding Pellet, steeped during chilling
- 1/2 oz East Kent Golding Plug, dry hopped in secondary
Dough in with 10 quarts of water at approx 116F for 25min first rest at 104F. Direct heat to raise temp to 140F, rest 30minutes. Raise temp to 154, hold for 15minutes. Raise temp to 168F for mash out.
Sparge to collect approx 7 gallons sweet wort, boil 75minutes. See ingredients list for hop additions.
Pitch with Wyeast 1084 Irish Ale yeast starter.
Dry hop with plugs or "hop tea" in secondary fermenter.
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