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Old 08-27-2008, 07:46 PM   #31
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Stickied...


What the heck...I can always use ten gallons of a good mild through the winter:

11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 75.9 %
2.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 19.0 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 5.2 %
1.50 oz Goldings, East Kent [5.50%] (45 min) Hops 14.1 IBU
0.50 oz Goldings, East Kent [5.50%] (15 min) Hops 2.5 IBU

Little lower IBU (17), but I like my milds malty.
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Old 08-27-2008, 07:50 PM   #32
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This sounds like fun, and I always want a Mild or Bitter on tap.

I'm in

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Old 08-27-2008, 07:59 PM   #33
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Quote:
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Kitchen Staff Mild II
Brewer: Chad Ward
Style: Mild
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.50 gal
Estimated OG: 1.037 SG
Estimated Color: 15.3 SRM
Estimated IBU: 17.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 49.20 %
3 lbs Mild Malt (4.0 SRM) Grain 36.90 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.15 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.15 %
2.1 oz Black (Patent) Malt (500.0 SRM) Grain 1.60 %
1.00 oz Goldings, East Kent [4.60 %] (60 min) Hops 17.2 IBU
1 Pkgs Northwest Ale (Wyeast Labs #1332) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 8.13 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 10.16 qt of water at 171.9 F 154.0F
I'm debating a flavor addition of Fuggles/Willamette at 20min. or just keeping it clean and simple. I'm also eager to give the new Ashburne Mild Malt a try. This seems like a great chance to experiment.

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Old 08-27-2008, 08:27 PM   #34
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olllllo enlightened me about the existence of this thread because I was posting about my Mild in another Mild thread. Anyway I'm not a kegger... yet, got 2 kegs and a fridge, working on the rest. I do however have a batch of Jamil's Mild bottle conditioning right now. If you can't find another force carber or want the variety of having a bottle conditioned bier, Jamil's recipe, etc. You can count me in.

FWIW it taste very good at bottling, should turn into a fine quaffer!
As stated the Recipe is Jamil's well almost I added carapils and late addition hops, here it is:
5# Marris Otter (Any British Pale Malt will do)
.75# Crystal 60
.5# Crystal 120
.375# Chocolate Malt
.5# CaraPils
Hops:
.75 oz. Kent Goldings - 60 Mins.
.5 oz. Fuggles - 20 Mins.
.5 oz. Fuggles - 0 Mins.
Your IBU target is 17-20. Also if you want to keep it in style eleminate both late boil additions.
Yeast:
Safale S-04 (pitched on approx 1 qt of yeast cake from Irish Red Ale)

Mash @ 158 degrees
Brewhouse Eff. 71%
O.G. 1.036
target F.G. 1.011

You can check the label out at my blog (linked below).

Let me know if you want a wild hair bottle conditioner in the swap!

Schlante,
Phillip

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Old 08-27-2008, 08:33 PM   #35
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Originally Posted by MVKTR2 View Post
...Let me know if you want a wild hair bottle conditioner in the swap!

Schlante,
Phillip
Thanks Phillip.

I think the spirit of the swap is to test a brewers ability to brew up a clean tasting, servable beer in 10 days.
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Old 08-27-2008, 08:41 PM   #36
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Philllip.

We'd love to have you but BM is correct. I think I have a solution though. We have Grinder 1200000000 who has no idea what a mild tastes like. Why don't you send one to him and see what he can send you in exchange.

If that happens to work out, one of us might be inclinede to trade with you, once our primary swap obligation is met. Stay tuned.

I see that DeathBrewer is perhaps attempting to bottle condition within the timeframe, perhaps he can post more info on that. That might also be an option.

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Old 08-27-2008, 08:49 PM   #37
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no, i was thinking keg conditioning, then transfer to bottle. basically using my keg as a bright tank.

...but i think think a 10 day bottle condition can be done. some filtering might be required, tho.

filtering might be required with the kegged version as well.

i'll be making a variation of my little red hen ale this weekend and i'll try some experiments.

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Old 08-27-2008, 08:54 PM   #38
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Grinder 1200000000
HEY!!! There is a story behind that!!!

I've been Grinder forever but once it was taken along with Grinder1 Grinder2 and Grinder3 - I got pissed and figured NO ONE had Grinder12000.

I'd love to try . . . ANYTHING!! But I have nothing in return unless you need a Wisconsin Microbrew.
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Old 08-27-2008, 08:57 PM   #39
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here would be my plan for a naturally carbonated 10 day mild:

Day 1: Brew 5 gallons, use a big starter or two packs of dry yeast (s-04 is going to be my next trial with the little red hen ale)
Day 2-3: Transfer to keg at high krauesen (you could also transfer at day 4 and add more wort for krausening)
Day 4-5: Let it finish fermenting with an adjustable release valve.
Day 6: Filter and transfer to new keg. Add pressure if needed. Transfer to bottles and cap
Day 7: Ship

now, granted, i've never done this before. i but i have all the equipment i need, including a plate filter and an adjustable pressure release valve for the keg.

hmm, i may have a problem with the timing as i am going on vacation October 5-12, so maybe i won't use this method for the swap, but i'm definitely going to try it out

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Old 08-27-2008, 09:08 PM   #40
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Quote:
Originally Posted by Grinder12000 View Post
HEY!!! There is a story behind that!!!

I've been Grinder forever but once it was taken along with Grinder1 Grinder2 and Grinder3 - I got pissed and figured NO ONE had Grinder12000.

I'd love to try . . . ANYTHING!! But I have nothing in return unless you need a Wisconsin Microbrew.

Phillip... take him up on this and get a fine New Glarus beer.

Any of the Unplugged, Smoke on the Porter or, of course, Raspberry Tart or Belgian Red...

Any of these:
New Glarus Brewing Company
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