Mild Ale

Classification: mild ale, all-grain, brown ale

Source: Darryl Richman (darryl@ism.isc.com), Issue #371, 3/5/90

This is the only beer I can make 10 gallons of on my stove. I mash and boil 5 gallons and then add 5 gallons of cooling water. The Wyeast makes this a beer a bit sweet and rich beyond its gravity. Emphasis is on the malt, with crystal and chocolate bringing up the rear; hops were noticeable, but not in the foreground.

Ingredients:

5 pounds, Klages 2-row malt
4 pounds, mild malt
2 pounds, crystal malt (80L)
1/2 pound, English pale malt
1/2 pound, flaked barley
1/5 pound, chocolate malt
1 ounce, Willamette leaf hops (5.9% alpha)
1/8 ounce, Cascade leaf hops (6.7% alpha)
1/8 ounce, Eroica leaf hops (13.4% alpha)
1/2 ounce, Willamette leaf hops (finish)
yeast

Procedure:

Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55 minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15 minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bittering hops. Boil 55 minutes. Add finishing hops and boil 5 more minutes. Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast. Ferment and bottle or keg.

Specifics:

O.G.: 1.031
F.G.: 1.011