Chocolate Mild

Wonderfully balanced mild for all to enjoy. This recipe is made to
style, based on Graham Wheeler's design. If you want an authentic
English Mild, then this is the recipe for you. On a scale of 1 to
100, this is rated 90.

Brewer:	Shawn Miller		Email:	work_n_dog_66@yahoo.com
Beer:	Chocolate Mild		Style:	English Light Mild
Type:	All grain		Size:	5.25 gallons
Color:	32 HCU (~16 SRM)		Bitterness:	17 IBU
OG:	1.038		FG:	1.008
Alcohol:	3.9% v/v (3.1% w/w)
Water:	1tsp. Gypsum and 1/26 oz cacl2
Grain:	5 lb. British mild 8 oz. American crystal 60L 4 oz. American chocolate 1 oz. American black patent 2 lb. British pale
Mash:	70% efficiency
	Mash in at 151ºF
Boil:	75 minutes	SG 1.030	6.70 gallons
	Add Irish moss last 15 min of boil.
Hops:	1 oz. Fuggles (4.9% AA, 60 min.)
Yeast:	British Wyeast - 800ml starter
Log:	Ferment @ 67ºF for 11 - 12 days. Since this is a dark brew, secondary fermentation is not required.
Carbonation:	2.2 volumes	Corn Sugar: 3.55 oz. for 5.00 gallons @ 67°F
	Make a H2O corn sugar solution and rack on top of solution to mix, then bottle.
Tasting:	English cask conditioned brew. Nice malt and chocolate aroma, very smooth mouth feel, dry finish with chocolate and hop notes.

Recipe posted 07/01/01.