Probably Due To Network Congestion

Mild Ale II – The second of my brews for the www.gbhomebrew.co.uk competition, a Mild Ale based on my last Mild so slightly tweaked but hopping remains very similar. It wasn’t intended to have Pale Crystal in it but I ran out of Crystal Malt so had to substitute some.

Malts:
Pale Malt – 70%
Munich Malt – 10%
Crystal Malt – 6%
Flaked Oats – 6%
Crystal Malt, Pale – 4%
Chocolate Malt – 2%
Chocolate Wheat Malt – 2%

Hops:
Golding 21g – 4.2% @60mins (FWH)
Fuggle 21g – 3.8% @60mins (FWH)
Golding 13g – 4.1% @10mins
Fuggle 13g – 3.8% @10mins

Final Volume: 23 Litres
Original Gravity: 1.038
Final Gravity: 1.010
Alcohol Content: 3.6% ABV
Bitterness: 23 EBU
Colour: 67 EBC
Yeast: Windsor
Mash: 60-90mins @ 69c
Boil: 60mins
Liquor: Treated to Mild Profile using GW Calc

Malts, Temp and Liquor treatments:

The Mash at 69c:

Hops weighed, small common salt addition to go in the Copper and Protafloc tablet for last 5 mins:

First run-off onto First Wort Hops:

In go the 10 minute hops:

Windsor yeast rehydrated as the packet suggests, using 2 packets as I hear things about Windsor yeast stalling:

Aerated and in the FV:

I forgot to take a OG shot, it was 1040 with the hydrometer, Refractometer said 1038 so near enough either way.
I had 86.5% Mash Efficiency and hit my 69c mash temp.

*18th Sep ’11 – Word to the wise… Forget Windsor, it stops really high and in theory would leave me with a 2.8-3% Beer…
Soo….
I’ve rehydrated 26g of Nottingham yeast, added it and 90g of dissolved Demerara Sugar to the FV and given it a rather good stir… Fingers crossed for a few more points!

*Cornie 22nd Sep ’11 with Allkleer finings, 4 500ml bottles primed with 1/2 Tsp sugar, FG 1018 so about 2.8% beer! First & last use of Windsor yeast I think! When brewed again I’ll use my usual us-05 yeast.