Browntown – Dark Mild


Dark Mild – 42 Point Score
Brewed by Bill Becker of Altus, Oklahoma

BOS at the 2016 Babble Brew Off Homebrew Competition

Brewers background: “I have been brewing for over 10 years now and competing for about 8 years. I got into home brewing from a co-worker, he was stationed in Saudi Arabia for work which is a Dry country. So they had to take matters into their own hands, needless to say he explained how it was done and I was intrigued. So like most people I started with an extract kit and have been hooked ever since.”

Brewing System: “Currently I use a two vessel system, an insulated SS Brew Tech mash tun and an SS Brew Tech boil kettle. All of my beers are created using the no-sparge method and gravity.”

Homebrew Club:  “Southwest Oklahoma Brewers Association or SOBA, which in Choctaw means horse.”

Favorite style of beer? “It seems to change with the seasons though I am a huge fan of malty German beers.”

Advice you would give to new competition brewers? “Design your competition beers to the big end of the style and use a yeast starter.”

Recipe for Browntown Dark Mild

Batch Size: 5.5 Gallons
Recipe Type: All Grain
Yeast Type: Wyeast 1968 London ESB Ale
Original Gravity: 1.036
Final Gravity: 1.011
SRM: 21.3
Bitterness: 17 IBU’s
Boiling Time: 90 Minutes

Recipe Ingredients and Details

Great easy drinking beer that hits on the style guidelines well. When I brew this again I will up the Dark Crystal to about 15%.

7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 81.8 %
1 lbs Simpsons Dark Crystal (80.0 SRM) Grain 2 11.7 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 3 5.8 %
1.0 oz Carafa II (412.0 SRM) Grain 4 0.7 %
0.84 oz East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min Hop 5 13.7 IBUs
0.42 oz East Kent Goldings (EKG) [5.00 %] – Boil 15.0 min Hop 6 3.4 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 7

Mash Process

Single infusion mash at 154F for 60 minutes, 168F mash out for 15 minutes. My efficiency was 62% for this beer. I use a NO sparge method which is lower efficiency though produces a great malt flavor. Total water volume needed is ~9.5 gallons, add 4 gallons of water to mash tun and mix grains to rearch mash temp of 154F. After 60 minutes add the remainder of water to raise to mash out temp of 168F. Drain into kettle and collect ~7 gallons of wort and boil for 90 minutes. With my boil off rates I will have ~5.5 gallons of wort post boil.

Fermentation Process

Fermented at 68F for 14 days, cold crashed at 40F for 7 days, racked to keg.

Additional Notes

Dark grains added at Vorlauf.