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Mild Ale II – The second of my brews for the 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.

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

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…
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.

Mild Ale Something easy drinking to fill a Cornie with πŸ™‚Β  That will have a bit of flavour longevity unlike the smaller hop-flavour-window of APAs etc 

Pale Malt 2940g – 75%
Caramalt 585g – 15%
Chocolate Wheat Malt 195g – 5%
Flaked Oats 195g – 5%

Golding @ 65 mins – 20g
Fuggle @ 65 mins – 20g
Golding @ 10 mins – 13g
Fuggle @ 10 mins – 20g

Final Volume: 23 Litres
Original Gravity: 1.039
Final Gravity: 1.011
Alcohol Content: 3.6% ABV
Total Liquor: 32.2 Litres
Mash Liquor: 9.8 Litres
Mash Efficiency: 80 %
Bitterness: 23 EBU
Colour: 65 EBC

Mash was supposed to be 69c but try as I might after mashing with some boiling water I only hit 67c, even after doing a better pre-heat of the mash Tun than usual. I think the Bucket of malt must have been colder at the bottom than the top when I took the temp! (Malt 16.2c, Aimed for 69c Mash, Strike heat of 77.4c). It will be a 90minute Mash stand at least, maybe 2 hours as I have to be a Taxi this morning too.
The Chocolate Wheat Malt in the recipe was from Hop&Grape, I also have some Roasted Wheat Malt from BarleyBottom… weirdly the Chocolate is loads darker than the Roasted, kind of Black vs Mid-Brown type of thing!
32L of Liquor salts added to the malts prior to mashing, done to the ‘Mild’ profile in the GW Calc.

Yeast, maybe Windsor or maybe Nottingham.

Malts and temp:
Calcium Chloride & Magnesium Sulphate in the Pestle & Morter:
Missed my desired Mash Temp by 2c! Should be 69c:
First Wort Hops (FWH) and a handful of old lager yeast as Nutrient:
Brewers Breakfast:
First Runnings:
IC in and 10min hops just in:
1044 I’d say though the Refractometer worked out at 1046:
Went for Nottingham yeast in the end, I’ll save the Windsor for another brew πŸ™‚
Yeast Action the morning after:

*9th Oct ’10 Just racked this into a cornie, cleared brilliantly in the FV, hit it with 50psi or so and will leave it to it.
just a handful of bottled primed with 1/2Tsp sugar :)

Malt Extract Syrup Pale 1510g
Crystal Malt 350g

Fuggle 60 mins 15g (First Wort Hops)
Golding 60 mins 13g (First Wort Hops)
Fuggle 10 mins 9g

Final Volume: 12 Litres
Original Gravity: 1.043
Final Gravity: 1.010
Alcohol Content: 4.3% ABV (I’m making it with 3 extra Litres, it should be 5.7%)
Total Liquor: 16.6 Litres
Bitterness: 33 EBU
Colour: 36 EBC

Its run off the boiler into the FV before cooling in the bath, Yeast is s-04.
After a quick temperature and hydro check I’ve actually come the closest I’ve ever been to getting the correct SG and volume in the FV πŸ™‚
On top of what Beer Engine said my total Liquor would be I added 1.5 Litres for Hop and trub losses, maybe I’ve cracked it!
It seems the real beer doesn’t exist any longer in its bottled form, as from what I can gather they only cask their ales now, no website either but here’s some info

**Bottled 10/06/2009, tasted quite sweet.

***Tasted after 8 Days in the bottle, its blooming good already πŸ™‚ – I Just found they do have a website now πŸ™‚

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