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Dark Mild
American Brown Ale • Extract • 3 gal
Just brewed 10/21. Prior to ferment, had dark color and smoky, caramel flavor. Hop profile was nice. OG 1.044. FG 1.009
October 24, 2006 pm 01:13pm
4.0/5.0 1 rating
Ingredients (Extract, 3 gal)
- .16 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .16 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .16 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .5 oz
Fuggle - 4.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 4.0 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
gypsum - (omitted from calculations)
gypsum
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
Filter little over 4 gallons tap water. Boil 1.5 gallons and cool to 75 degrees. Put 1 gallon in brew pot and bring to 158 degrees. Add gypsum and steeped grains at 158 degrees and keep water between 158 and 150 degrees (unscientific - started at 158 and kept between) for approx 25 minutes. Sparged with a gallon of water at 158 degrees. Held bag with big spoon and poured water over bag. Added extra water (approx .5 gallons)and brought to boil. Added 2.71 lbs extra light malt extract (briess) (3 lb. bag but saved 3/4 cup for priming). Brought back to boil. Add .5 oz. Fuggle and boil for 60 min. Add .5 oz. Fuggle and irish moss with 15 min's remaining. Cooled quickly in ice bath to 75 degrees and added to fermenter. Bring to 3 gallons with water boiled but cooled to 75 degrees.
Style (BJCP)
Category: 10 - American Ale
Subcategory: C - American Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.016 | |
| Color: | 21.0 SRM | 18 - 35 | |
| Alcohol: | 4.7% ABV | 4.3% - 6.2% | |
| Bitterness: | 19.1 IBU | 20 - 40 | |
Discussion
Very Good Beer
2006-11-11 9:50am
This has been in the bottle now for 2 weeks. I had some beer lovers over last night, and they really liked it. The beer is pretty dark in color with a nice frothy head. It is a bit smoky with some chocolate/coffee overtones up front, but very smooth and light on the finish. People kept coming back for more. I will definately make again.
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