Out Of Key Brewing

The entire family came down with Swine Flu this past weekend.  My daughter was the first to go on Friday afternoon spiking a fever of over 103.  My wife was next Friday night at 1 am.  Her fever also hit over 103.  And last but not least my son succumbed to it at 3 am.  His fever was just shy of 103.  I spent the weekend taking care of them because I had swine flu this summer while they were all out of town.  All in all I would say that while the H1N1 sucks for for about 36 hours, it really is quite Mild.  Lots of fluids and asprin to manage the fever and you will make it though fine.  By Sunday everyone was feeling much better and I was able to brew what I am going to call my Swine Flu Mild:

4.00 lb        Pale Malt, Maris Otter (3.0 SRM)       Grain        65.6 %
1.00 lb        Caramel/Crystal Malt – 60L (60.0 SRM)  Grain        16.4 %
0.50 lb        Chocolate Malt (400.0 SRM)             Grain        6.6 %
0.25 lb        Brown Malt (65.0 SRM)                  Grain        4.1 %
0.20 lb        Caramel/Crystal Malt -120L (120.0 SRM) Grain        3.3 %
0.20 lb        Special B Malt (180.0 SRM)             Grain        3.3 %
0.40 oz        Simcoe [12.20%]  (60 min)              Hops         19.9 IBU
Wyeast 1318 London Ale III 2000ml starter

Again hops are a touch non traditional, but Simcoe provide such a smooth bitterness I dont think its going to be an issue.  My starting gravity was 1036, the above recipe should yield 1032 with 75% efficiency.   A touch darker than typical but the roastiness should play nicely off all the crystal in the grist.  I used a couple grams of Chalk, as well as a 3 to 1 ratio of Calcium Chloride to Gypsum to bring the ratio over to the malty side.  Fermenting now at 66 degrees.

The plan is to fine with gelatin this weekend and cold crash and carbonate.  I hope to be able to serve it Thanksgiving weekend.