Batch #44: Impromptu bitter (mild?)

A quick beer to be drinkable within two weeks, but aiming for something a little darker and richer than the previous bitter, maybe more into mild territory. As a side-benefit, it serves as a cool-down lap for the crop of Essex ale, after a big IPA.

Recipe

Grain Bill

6 lbs. 12 oz. Paul's Pale Ale malt
1 lb. Weyermann Caramel Wheat
3.2 oz. Crisp Brown malt
0.8 oz. Hugh-Baird Black malt

Hops

1.5 oz Fuggles (3.2% AA) @ 60 minutes

Yeast

Essex ale crop from previous batch

Mash

Single-infusion mash, 90 minutes at 158F.

Vitals

OG: 1.040
FG: 1.010
Calculated IBUs: 20
Carbonation: very light (1.0 volumes +/- a bit)

Timeline

Brew day: December 5, 2004

10:40 am: Start heating water (8.5 gallons)
12:30 pm: Mash-in with 2.5 gallons 170F water, hitting 158F.
1:30 pm: Add 5-5.5 gallons of 180F water, about 8.5 gallons total in tun.
1:40 pm: Begin vorlauf.
1:44 pm: Begin run-off.
1:51 pm: Stuck run-off, stir the top 2/3 of the mash to break up the flour cap. Moderately cloudy wort resumes flowing.
1:54 pm: Done, collected about 7 gallons of wort.
1:55 pm: On to boil.
2:48 pm: Boiling really nicely.
3:46 pm: Add hops.
4:13 pm: Add whirlfloc.
4:47 pm: Begin rack+chill.
4:55 pm: Kettle emptied (hose was kinked, fixed aroud 4:52).
5:00 pm: Pitched at 62F, OG 1.040.

Kegged 12/11, FG 1.010, Crystal clear and yummy. Still don't know what it is, bitter or mild?

Tasting notes

1/19/2005

Whoosh... darn...

Well, it's not as nice as I remember the last one being, but that's a tall order. The darker crystal malt flavor gave this one a bit more resilience to carbonation, and it was quite smooth, mildly nutty, and of course, very drinkable. I think I'm getting the hang of the style...

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