Update 12/09: Rumor is this has been filtered, carbonated, and kegged. I should be bringing some home and find the FG/ABV soon enough.
So, this is a different. I brewed a 20 gallon extract batch at Devil's Canyon using their brew-on-premise system. It sounds like after filtering and transfers I should get about 15 gallons out at best. The gravity is a little higher than I was planning for, but it'll be okay. That's why it's an "imperial mild". This is the Dark Mild recipe from Brewing Classic Styles scaled up by a factor of 4.5 instead of the 3.3 for going by just volume...hence "imperial". I added the Fuggles to give it a little more complexity. We'll see how it turns out. The recipe is a lot darker than I was hoping for, but that's my fault for scaling up the black malt...I would have liked something closer to a deep ruby color. There's always next time.
Batch #49 (20 gallons)
Imperial Dark Mild
--7L (~22lbs) Golden Light LME (Briess)
--2.25lb Crystal 60L
--27oz Crystal 120L
--18oz Brit Pale Chocolate
--9oz Brit Black Malt
--18.2AAU Kent Goldings 5.2% (60m)
--4.8AAU Fuggles 4.8% (30m)
--WLP002, yeast cake from batch 48
Steeped the grains for 30 min with temperature ranging from 145F at start to 163F at finish. Normal 60m boil with all extract added at the start. Fermenting around 68-70F.