12 lb Maris Otter Pale
1.0 lb Oat Malt
0.5 lb British Crystal 55°L
0.5 lb Carafa TYPE II
Mash for 60 minutes at 152.
Batch sparge and collect 14 gallons and boil for 60 minutes
0.5 oz Wye Target (11.5%) - boiled 60 min
0.25 oz Progress (8.1%) - boiled 20 min
5 grams Calcium Chloride (added at 60 minutes)
1 tablet Whirlfloc (added at 20 minutes)
1 tsp Super Super Food (Yeast Nutrient) (added at 20 minutes)
30 seconds O2
Wyeast 1882 Thames Valley II
Yeast is a slug of yeast from the English pitch of the Falcons Gyre IPA. Yeah, yeah, it's hoppy yeast. Well, so? I need yeast. I under bittered the beer a little to deal with any contributions from the yeast cake. If there's none, that's fine too. The calcium chloride addition should help increase the sense of the malt and reduce the roast bite.
Update - 4/28 - Beer has been crashed cooled for 24 hours. FG is 1.011, abv is 3.0%. Ideally it would be a little lower, but the beer itself is malty, nutty, relatively clear and clean. Awesome. Tomorrow, I'll check to see if the beer would benefit from another keg to keg racking before carbonation. See you at the SCHF!
Update - 5/3 - Let the beer sit for 24 hours at near freezing temps. Racked to a second keg and force carbed. The beer definitely dropped clearer with the overnight freeze. (A nice layer of brown gunk rested at the bottom of the first keg) Served about 3 gallons of the mild at the SCHF via hand pump. Not too shabby, since it didn't seem like a lot of session beers were getting hit.