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PDF version #56:  Taiga Dog Mild (Dark Mild)

• A dark mild session beer. Named for our dog Nika who enjoys bounding through the boreal forest on hikes and logging trips.

Chris Swingley, Harper Simmons 
8-Apr-2006

Recipe (for 5 gallons final volume)

5	pounds	(72%)	Crisp Maris Otter Pale Malt
1	pound	(14%)	Briess Caramel Malt 60L
10	ounces	(9%)	Flaked Maize
6	ounces	(5%)	Chocolate Malt
12	ounces		Corn Sugar
1.0	ounce		U.S. Goldings whole hops, 5.0% AA (first wort hop)
0.75	ounces		U.S. Goldings whole hops, 5.0% AA (60 minutes)

• White Labs WLP022 Essex Ale Yeast, pitched at 66°F
• Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
• Aeration: Drill aerator for two minutes after pitching

Water

• Fairbanks city water
• 35.5 quarts  water treated with:
• • 4 ml Potassium Metabisulfide solution (50ppm). removes chlorine ion and chloramine, reduces oxidation
• 10.5 quarts mash water treated with:
• • 0.7 ml 88% Lactic Acid.

Mash

• 10.5 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 120 minutes), 147 F at the end of the mash

Sparge

• 25 quarts water @ 175°F, drain
• Stuck mash, resolved with 1/2 pound barley hulls

Boil

• Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation

• Primary: bucket, 7 days, 66°F
• Secondary: keg, 7 days, 66°F

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂)
• Conditioned for 4 weeks
• Ready to drink on 3-Jun-2006

Properties

Starting Gravity: 1.040	Final Gravity: 1.012
Original Extract: 10.0°plato	Apparent Extract: 3.07°plato
	Real Extract: 4.37°plato
Alcohol: 3.7% by volume	(2.9% by weight)
Apparent Attenuation: 60.7%	Mash Efficiency: 72%
Bitterness: 21 IBU	Color: 18 SRM
BU:SG: 0.52	BV: 0.99