Recipe - Mild Ale

5 pound Klages 2row malt
4 pound Mild malt
2 pound Crystal malt (80L)
One half pound English pale malt
One half pound Flaked barley
One fourth 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)
One half ounce Willamette leaf hops
(finish)
Yeast

Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash
grains in 3 gallons of water at 134 degrees. Hold 120125 degrees for 55
minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15
minutes. Sparge with 5Three fourths gallons water. Boil 15 minutes. Add bit tering
hops. Boil 55 minutes. Add finishing hops and boil 5 more min utes.
Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast.
Ferment and bottle or keg. 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 notice able, but not in the foreground. Original
Gravity: 1.031 Final Gravity: 1.011

Recipe By : Darryl Richman

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip