Recipes

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.

Thomas Toes Mild | Mild

Ingredients

  • For 5 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

    Specifications

    • Original Gravity: 1.037
    • Final Gravity: 1.010
    • ABV: 3.5%
    • IBU: n/a
    • SRM: n/a
    • Boil Time: 90 minutes
    • Efficiency: n/a
    • Pre-boil Volume: 6.5 gallons (24.6 L)
    • Pre-boil Gravity: n/a

    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.
    • Primary Fermentation: 7 days at 66-70° F (19-21° C)