Dudocs Dark Mild
Brewed: 11/06/2021 Kegged: 11/13/2021
 One of the AHA's "official" recipes for the day was a Dark Mild. I decided I'd brew one too.
I had a pack of Lallemand Voss Kveik Ale Yeast in my fridge that I wanted to use up.
I picked hops I had in my freezer too rather than buying any.
To save time while brewing with my friends, I planned for a 30 minute boil. I decided to start the mash on my drive over to Doc's house.
As I've mentioned many times on the blog, the simpler the recipes the better when I brew with other people.
The beer turned out good.
It certainly wasn't real complex. It was nice, drinkable, straight-forward. It has nice notes of dark chocolate and caramel without being too sweet or thick.
It finished dry and very drinkable. I think the voss yeast gave a hint of lemon / orange pith esters, which pushed the dryness.
With the low alcohol, I tend to drink lots in a sitting and am sure I will finish it quickly.
| Dudocs English Mild --- Batch 1 (301) |
| Style |
|
Dark Mild |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
6.42 gal |
| Brewhouse Efficiency |
|
68.00 |
|
Boil Time |
|
30 minutes | Recipe Characteristics
| Recipe Gravity |
|
1.035 SG |
|
Estimated FG |
|
1.008 SG |
| Recipe Bitterness |
|
16.3 IBUs (Rager) |
|
Alcohol by Volume |
|
3.5 % |
| BU : GU |
|
0.468 |
|
|
|
|
| Recipe Color |
|
17.9 SRM |
|
|
|
|
| Measured OG: |
|
1.037 |
|
Measured FG: |
|
1.009 |
| ADF: |
|
75 |
|
Measured ABV: |
|
3.7 | Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
Volume |
| 7.48 gal |
Denver, Colorado |
Water |
1 |
- |
- |
| 6.00 g |
Calcium Chloride (Mash) |
Water Agent |
2 |
- |
- |
| 6 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
78.7 % |
0.47 gal |
| 8.0 oz |
Biscuit Malt (23.0 SRM) |
Grain |
4 |
6.6 % |
0.04 gal |
| 6.0 oz |
Crystal Dark - 77L (Crisp) (75.0 SRM) |
Grain |
5 |
4.9 % |
0.03 gal |
| 6.0 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
6 |
4.9 % |
0.03 gal |
| 4.0 oz |
Crystal Extra Dark - 120L (Crisp) (120.0 SRM) |
Grain |
7 |
3.3 % |
0.02 gal |
| 2.0 oz |
Blackprinz (500.0 SRM) |
Grain |
8 |
1.6 % |
0.01 gal |
| 0.500 oz |
Columbus/Tomahawk/Zeus (CTZ) [15.60 %] - Boil 30.0 min |
Hop |
9 |
16.3 IBUs |
- |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
10 |
- |
- |
| 1.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
11 |
- |
- |
| 1.0 pkg |
Voss Kveik Ale Yeast (Lallemand #- ) [50.28 ml] |
Yeast |
12 |
- |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Saccharification |
Add 29.93 qt of water at 157.1 F |
152.0 F |
45 min |
| Heat |
Heat to 158.0 F over 10 min |
158.0 F |
15 min |
| Mash Out |
Heat to 170.0 F over 7 min |
170.0 F |
10 min |
If steeping, remove grains,
and prepare to boil wort
Recipe Notes Brewing salts in the mash
water. This should bring Denver water profile (as defined by BeerSmith)
to Ca=89,Mg=8,Na=21,SO4=51,Cl=126,HCO3=104 Boil and add hops as instructed
above. Chill as close to 80 degrees as possible. Pitch voss yeast. Ferment
at room temperature for 1.5 to 2 weeks. Keg and chill. Carbonate and enjoy.
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Mash Temps: |
|
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| Pre-boil OG |
|
(1.033 SG) |
|
Pre-boil Vol |
|
(6.42 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
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| Fermentation |
|
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| Day 1: |
| Day ... |
| Day ... |
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