half a cat

This recipe was passed over to me to help show me exactly what crystal malt can do… that and brew a really cool Mild… big, even for the Brits. This one is still aging in the keg, but so far this is a really tasty mo’fo. I’ll be really curious to see how this ages – I just cracked one of the last 3 bottles of Squeaky’s v0.3 and after 6 months it has wonderful vinous fruits melding with dark malts. That one needs a follow-on brew too, but that is another show.

So, Ms. Hughes, shall we get on with it ?

Recipe

Sarah Huges Ruby Dark Mild

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (Lbs):       11.58
Anticipated OG:         1.0592    Plato:            14.545
Anticipated SRM:          19.6
Anticipated IBU:          20.9
Brewhouse Efficiency:       83 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 73.4     8.50 lbs. Pale malt - Maris Otter       Great Britain  1.0380      3
 26.6     3.08 lbs. Crystal 75L                   Great Britian  1.0340     75

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 56.00 g.     Fuggle                            Pellet   3.79  17.5  First WH
 18.00 g.     Fuggle                            Pellet   3.67   3.4  15 min.

Yeast
-----
WYeast 1332 Northwest Ale

Mash Schedule
-------------
                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Single Infusion        1     60    153     153   Infuse   179       12.16   1.05

Brew Day Notes

• Brewed 2010-11-13
• Crappy notes for this one, for shame.
  • For instance, recipe calls for Wyeast 1332, but I am pretty sure I used Neobrittania.
• Used Optic for Pale Malt
• Older hops – derated for 24mo @ 5F.
• Simpsons Dark Crystal
  • Now that I read NB page, they nailed the description. There is definitely a chocolate note to this beer that was unexpected.
  • Probably want to switch to Bairds or other English C75 next time.

Details

• 1503 Mash in to 153F, +2g gypsum to print up pH
• 1630 sparge start
• 1713 sparge done – 12.8B @7.1gal for 83.6% eff
• 1734 Boil start
• 1834 Boil done
• 1855 Chill start
• 1905 Chill done – hit 75F with warmer tap water
  • 1.060 @ 76F – 15.2B
• 1912 Cooling to 67F in fridge
• 2207 – pitched @ 68F, 120s O2

Fermentation Notes

• Fermented at 67F
• 2010-11-14 0822 – fermenting away
• 2010-11-20 1.022 / 10B
  • Into keg secondary @ room temp (66F)
• 2010-12-06 – moved to clean keg, into kegerator @ 38F
  • 9B, 1.020 @ 64F

Tasting Notes

• To Follow