February 27, 2011

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Dark Mild Small Batch

by admin
Categories: 11A, All-grain, Recipes
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Comments: 4 Comments

Well, it was a busy weekend with beautiful weather and lots to do.  I had planned to fire up the big system and brew a full 10 gallon batch, but it just didn’t work out.  I did, however, manage to get the small system going in the kitchen and filled my empty 3 gallon Better Bottle with a new Dark Mild recipe I’m testing.

The small system has been working out great for keeping some session beers on tap and for trying out recipes.  I’ve started to figure out some of its quirks, so I knew that I needed my strike water to be about 8 degrees F hotter than what Beersmith is calculating.  Even by pre-heating the mash tun with boiling water it comes in low if I go by the numbers.

Here’s the recipe:

Recipe Specifications
————————–
Batch Size: 2.50 gal
Boil Size: 3.96 gal
Estimated OG: 1.036 SG
Estimated Color: 17.6 SRM
Estimated IBU: 14.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
————
Amount        Item                                                                   Type         % or IBU
2.50 lb          Pale Malt (2 Row) UK (3.0 SRM)                Grain        73.97 %
0.50 lb          Wheat – White Malt (Briess) (2.3 SRM)     Grain        14.79 %
0.25 lb          Special B (Dingemans) (147.5 SRM)         Grain        7.40 %
0.13 lb          Chocolate Malt (350.0 SRM)                      Grain        3.85 %
0.25 oz          Goldings, East Kent [4.50 %]  (60 min)    Hops         9.1 IBU
0.25 oz          Goldings, East Kent [4.50 %]  (20 min)    Hops         5.5 IBU
1 Pkgs        London Ale (White Labs #WLP013)           Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 3.38 lb
—————————-
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 4.23 qt of water at 166.0 F     154.0 F

Everything went smooth and I was done in around 4 hours.  I even managed to make a quick run to the local hardware store between sparging and starting the boil to fill up propane for the big brew that I didn’t get to today.

Actual strike was 5 quarts at 174F giving and initial mash temp of 155F.

Batch sparged with two additions of 1.25 gallons at 170F.  Total collected volume into the kettle was 3.25 gallons at 7.25P (1.028).

Final volume into fermenter was 2.6 gallons at 9.25P (1.036).

Pitched 400mL of London Ale starter and krausen was established within 18 hours.

-chuck

 

03/18/2011 – Posted tasting notes

 



4 Comments »

  1. Matt says:

    I like that little mash tun….. Might have to whip one sometime. Very nice.

    • Chuck says:

      Yeah, it’s been good. I can whip up a small test batch without making a huge mess. I’ll have to get a picture of the steel braid manifold inside. Pretty cheap build really.

  2. Doug says:

    That batch must be done by now. How is it? That’s a nice way to grow up some yeast – do you have any ideas for something bigger next?

    • Chuck says:

      I’ll snag a taste tonight. I put the oatmeal stout in a keg on Monday night. This one’s next.

      Here’s my current line-up:
      10 gallons Irish Red – Half goes in Bourbon barrel.
      5 gallons Berliner Weiss
      5 gallons English Barleywine

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