Batch #61: Mild

A mild, brewed to put something quick on tap, and keep a crop of WLP023 going for a later big brew, and also keep the smaller kettle busy during the next batch.

Recipe

Grain Bill

6 lbs. Crisp Maris-Otter
8 oz. Crisp Amber Malt
4 oz. Simpson's Extra-Dark Crystal (130L)
2 oz. Crisp Black Maltx

Hops

1 oz. Yakima Goldings (4.2% AA) @55 minutes

Yeast

WLP023 Burton Ale, top cropped from IPA.

Mash

Single infusion, 80 minutes at 152F.

Vitals

OG: 10.4B (1.042)
FG:
Calculated IBUs:
Carbonation:

Timeline

Brew day: October 24, 2005

2:30 pm: Mash-in @152F, ~2.25 gallons 165F water.
3:50 pm: Transferred to lauter tun with 5 gallons sparge water.
4:00 pm: Stir, run off at 4:05 pm.
4:40-ish: boiling.
4:45 pm: Add hops
5:40 pm: Flame-out, chill.
5:47 pm: Done, came up a bit short (about 4.25 gallons collected).
6:06 pm: Pitched yeast.

Fermented in low-mid 60s, racked to keg 11/05.

Tasting notes

11/19/2005

It's been on tap for a while, and is getting slightly overcarbonated. Unlike most of my previous attempts at lighter British beers, it is still good with a little higher carbonation (although best when just barely sparkling).

Deep copper-brown in color, fairly clear (slight haze, but definitely transparent). Malty aroma includes notes of dark caramel and whole wheat bread. Some plum fruitiness in the flavor, with a very light coffee edge and peppery hop finish, making the overall beer crisp and drinkable. Full-bodied and full-flavored, surprisingly so relative to the low OG. Definitely a good beer in its own right, not just a good "session beer."

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