Mild ale

Yield: 54 Servings

Measure Ingredient
5 pounds Klages 2-row malt
4 pounds Mild malt
2 pounds Crystal malt (80L)
½ pounds English pale malt
½ pounds Flaked barley
¼ pounds Chocolate malt
1 ounce Willamette leaf hops (5.9%
Alpha)
⅛ ounce Cascade leaf hops (6.7%
Alpha)
⅛ ounce Eroica leaf hops (13.4%
Alpha)
½ 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 120-125 degrees for 55 minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15 minutes. Sparge with 5-¾ 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

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