Yet Another Dark Mild Recipe
February 9, 2012
So yesterday before I went to work, I got back to brewing English session beers. I wanted to make another dark mild ale, as that tends to be my favorite lower alcohol beer to keep around, but I decided to use it to experiment with a couple malts I’ve been curious about.
The first malt I wanted to try out was mild ale malt. It’s an English malt that’s kilned a bit higher than pale malt, so it’s a bit darker and I wanted to see what kind of flavor difference it would give. The other malt was pale chocolate malt. I’m not really sure what kind of difference to expect, but I was hoping maybe it’ll smooth out the flavor profile a little bit.
The malt bill wound up being:
- 7.00 lb Mild Ale Malt
- 10 oz Crystal 60L
- 8 oz Pale Chocolate Malt
- 6 oz Carafa II Special
The hop profile was basically the same as all the other dark milds I make:
- 0.50 oz Northern Brewer (60 minutes, 9.6% Alpha Acid)
- 0.50 oz Northern Brewer (15 minutes)
- 0.50 oz Northern Brewer (End of Boil)
The mash profile was pretty standard: 2.5 gallons of mash water, 154F mash temperature for an hour, 6.75 gallons of sparge water. The water additions were: 4gm calcium sulfate, 8gm calcium chloride, and 2gm calcium carbonate. My efficiency wound up over 80%, and the original gravity was 1.040.
Overall it was a pretty smooth brewday. And the best thing is that this style is usually in a keg for me about a week after I brew it, so I’ll be able to try the experiment pretty soon.