Dudocs Dark Mild

2021 Learn to Homebrew Day.

My friend "Doc" hosted a Learn to Homebrew Day at his house, and my friend "Du" and myself gladly accepted the invitation.

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.

 For more information about this beer, see Sheppy's Blog: Dudocs.

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		Color
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:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.033 SG)		Pre-boil Vol		(6.42 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...