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#43:  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 
30-Apr-2005

Recipe (for 5 gallons final volume)
4.5 pounds (49%) Crisp Maris Otter Pale Malt
2.0 pounds (22%) Briess Victory Malt
1.5 pounds (16%) Briess Munich Malt 10L
8.0 ounces (5%) Briess Caramel Malt 60L
4.0 ounces (3%) Briess Special Roast
4.0 ounces (3%) Briess Extra Special Malt
3.0 ounces (2%) Chocolate Malt

1.0 ounce   U.S. Willamette whole hops, 4.5% AA (first wort hop)
1.0 ounce   U.S. Wilammette whole hops, 4.5% AA (75 minutes)

0.25 teaspoon   Irish Moss (15 minutes)

  • White Labs WLP022 Essex Ale Yeast, pitched at 68°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 and 13 quarts unprocessed birch sap (1.006)
  • 36.75 quarts  water treated with:
    •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation

Mash
  • 13.75 quarts water @ 162°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 130 minutes), 147 F at the end of the mash

Sparge
  • 7 quarts water @ 204°F, drain
  • 16 quarts water @ 168°F, drain

Boil
  • Boiled 8 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 8 days, 68°F, 1.018 at transfer to secondary
  • Secondary: glass, 7 days, 66°F

Packaging
  • Kegged with 86 grams dextrose
  • Conditioned for 4 weeks
  • Ready to drink on 11-Jun-2005

Properties
Starting Gravity: 1.046 Final Gravity: 1.016
Original Extract: 11.4°plato Apparent Extract: 4.08°plato
Real Extract: 5.46°plato
Alcohol: 3.9% by volume (3.1% by weight)
Apparent Attenuation: 64.4% Mash Efficiency: 80%
Bitterness: 26 IBU Color: 19 SRM
BU:SG: 0.57 BV: 0.98

Tasting Notes
  • 27-Aug-2005 (15 weeks) -- Great dark mild, filled with rich fruty flavors. Perhaps a bit too malty for a true session beer, but still very good.

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