Mild Ale

Title:
Mild Ale

Yield:
54 Servings

Categories:
Beer,
Chocolate




Ingredients:





     5 lb Klages 2-row malt


     4 lb Mild malt


     2 lb Crystal malt (80L)


   1/2 lb English pale malt


   1/2 lb Flaked barley


   1/4 lb Chocolate malt


     1 oz Willamette leaf hops (5.9%


          Alpha)


   1/8 oz Cascade leaf hops (6.7%


          Alpha)


   1/8 oz Eroica leaf hops (13.4%


          Alpha)


   1/2 oz 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 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  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