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Beer Recipe of the Week: Thomas Toes Mild

This week's recipe comes to us from Dan George of Westerville, Ohio, and the Scioto Olentangy Darby Zymurgists (SODZ). Thomas Toes Mild won a gold medal at the 2010 National Homebrew Competition.

Ingredients

5 U.S. gallons (18.93 L)

7.0 lb (3.18 kg) Maris Otter pale malt

1.0 lb (0.45 kg) 75L Crystal malt

6.0 oz (170 g) Chocolate malt

6.0 oz (170 g) Victory malt

1.0 oz (28 g) Carafa III

0.5 oz (14 g) East Kent Goldings hops, 5% alpha acid (60 min)

0.25 oz (14 g) East Kent Goldings hops, 5% alpha acid (15 min)

1 tsp Irish moss (15 min)

White Labs WLP002 ale yeast

Forced CO2 to carbonate

Statistics

Original Specific Gravity: 1.037
Final Specific Gravity: 1.010
Boiling Time: 90 minutes
Primary Fermentation: 7 days at 66-70° F (19-21° C)

Directions

Mash grain for 60 minutes at 154°F (68°C). Include 1/2 tsp of gypsum in the reverse osmosis mash water. Sparge with 170°F (77°C) water. Include 1/2 tsp of gypsum in the RO sparge water. Collect 6.5 gallons of wort in the brew kettle. You should end up with 5 gallons of wort after the 90 minute boil.