Going through my pictures, I realized I never blogged the last two homebrews I made. It also reminds me I need to rack them down to secondary, as it’s been three weeks. Oops!My brewing partner Bill and I settled on a Dark Mild as our first all-grain brew a couple years ago, choosing the recipe for two reasons: we had been brewing a lot of big, high-ABV beers and we needed to try something else; and if we screwed up, it was only $18 in ingredients (8 pounds of grain, 1 ounce of Fuggles, plain ale yeast).For this edition, I changed the grain bill up significantly from our joint recipe because… why not, I guess? It’s all about the experimentation. A base of English 2-row, with the color/flavor coming from Black Patent, Black Barley, Kiln Coffee, and German Smoked malts (I had 1/2 pound in the freezer I wanted to get rid of). Eight and a half pounds of grain mashed at 150° for an hour resulting in a black-as-night wort, as you can can see from the photo.Very easy brew as these things go. No hiccups anywhere in the process. My brew software had me expecting an original gravity of 1.042, and I came in at 1.044, so if it ferments down to 1.010 the ABV will be 4.1%. You know, like a “light” beer. Except this beer will have character and flavor, not taste like piss-water made with rice. But who’s judging…?Anyway, I think the plan for the afternoon shall be racking this and the other beer (an amber) down to secondary, so they’re ready to be kegged when necessary.