23 September

posted by benjy edwards

I had to skip two weeks of brewing due to travel, so today was my first chance to reuse the yeast first pitched back on the second of September.  The weekend after that I racked half of each carboy of the Hophead to a pin cask so I could take it on the trip, and today the carboys are still half full.  I racked the rest of each off to a corny keg, dry-hopping both the cask and the corny with 2 ounces of Centennial.  Gravity was down to 1.012 and it was quite tasty.  I prefer the Hophead brewed with Cascade, but the Boadicea kettle hops were an interesting change.

On to today’s recipe, another batch of our dark mild.  The malt bill is Maris Otter, dark Crystal I and II from Fawcett, pale chocolate, chocolate, flaked oats, brown malt, and the slightest hint of peated malt.  Target gravity is 1.042, but we reached 1.045.  Everything went smoothly, and quickly, because we managed to set a new record for a full all-grain batch: less than 3.5 hours for the entire process.  Sticking with the 30 minute mash and the usual 60 minute boil for this beer, we saved additional time by only using one wort recirculation before collecting into the kettle and also starting the boil before all of the wort had been collected.  The bittering hops were added at 45 minutes, Bramling Cross for about 25 IBUs.  The only changes from the last batch was to increase the pale chocolate and chocolate malts for a bit more roastiness.

The plan is to brew again next weekend, probably another cask beer such as a best bitter.  Then for the rest of this yeast culture, we need IPAs, perhaps a single and a double IPA.  The 8% Citra double IPA based on Kern River Citra Double IPA would be a good option.

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