Mid-West Mild Ale

Classification: mild ale, all-grain, brown ale

Source: Rob Bradley (bradley@adx.adelphi.edu) Issue #902, 6/15/92

The beer turned out much paler than I imagined. To the eye it was just noticably darker than pale malt. It smelled nutty and toasty, though. It was easy to differentiate from pale malt with the sense of smell. I believe it to be 2-row.

Ingredients:

6 pounds, mild ale malt
4 ounces, chocolate malt
1--1/2 ounces, Fuggles (pellets) - boil
1/2 ounce, Fuggles (pellets) - finish
yeast

Procedure:

Bottled on day 13. At it's best fresh; weeks 3-6.

I believe the original gravity figure (which sugests more than 80% efficiency) was in error. Around 1037 seems more likely.

Specifics:

O.G.: 1.040
F.G.: 1.014