mild ale, all-grain
Source: Spencer Thomas (firstname.lastname@example.org),
HBD Issue #1739, May 24, 1995
I made this recently. It came out very nicely. It's a nice recipe
because you can make 10 gallons on the stove top. Patterned
Darryl Richman's Mild from the Cat's Meow.
Ingredients: (for 10 gallons)
- 6 lbs Belgian (DWC) Pale Malt
- 5 lbs Belgian (DWC) Aromatic Malt
- 1 lb English (M&F?) 50L crystal
- 1 lb light brown sugar
- 0.25 lb Malted wheat
- (0.25 lb Flaked Barley -- oops forgot to add it!)
- 0.1 lb Chocolate malt
- 1 ounce Northern Brewer pellets @ 9% (60 min)
- 0.5 oz Fuggles plug @ 4.3% (30 min)
- 0.5 oz Fuggles plug at end of boil
- The yeast was one of:
* YeastLab A03, several generations repitched, or
* Cultured from the bottom of a Coopers Stout bottle
Mash-in at 50C for a 15 minute protein rest (1.5 gallons water @ 66C)
Raise to 68C with 1.75 gallons of boiling water, hold for 60 mins.
Mash-out by bringing 1 gallon of liquid to a boil and returning to
mash (70C, not high enough).
Sparge with 6 gallons of water at 80C. (Collected about 7 gallons).
Boil 60 minutes. CF chilled to 20C for pitching.
Mix with 5 gallons of pre-boiled, cooled & aerated water.
Fermented in an open bucket for 2 days, then "dropped" (racked) into
carboys. For one, I siphoned with normal care to avoid aeration. For
the other, I deliberately let the beer fall from the neck of the
carboy to the bottom to get some aeration. The second batch (with
aeration) had a "rounder", more pleasant (IMHO) flavor, with a nice
hint of butterscotch (diacetyl).