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Mild Ale

Author/Submitted by:
Servings: 54
Categories: Alcoholic Beverages / Ale / Brewing / Chocolate

    5.00 lb Klages 2-row malt
    4.00 lb Mild malt
    2.00 lb Crystal malt (80L)
    0.50 lb English pale malt
    0.50 lb Flaked barley
    0.25 lb Chocolate malt
    1.00 oz Willamette leaf hops (5.9%
    0.13 oz Cascade leaf hops (6.7%
    0.13 oz Eroica leaf hops (13.4%
    0.50 oz Willamette leaf hops

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:

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