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Old 03-26-2014, 04:14 PM   #1
Bacon488
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Join Date: Dec 2010
Location: Portland
Posts: 30
Default Mild - Best of Show New England Regional Homebrew Competition 2011

Recipe Type: All Grain
Yeast: S-04
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.037
Final Gravity: 1.012
IBU: 21
Boiling Time (Minutes): 60
Color: 22
Primary Fermentation (# of Days & Temp): 7 @ 67F
Tasting Notes: Malty, roasty, nutty, chocolatey, biscuity goodness with surprising body for low ABV

In the fall of 2011 my brother and I went from a vague notion of brewing something quick to formulating a recipe and then brewing it over the course of a single day. We went with a low-gravity English Mild and S-04 yeast to help us achieve our goals of maximum flavor-to-gravity ratio, fast fermentation, and strong flocculation because we wanted to serve it at a gathering two weeks later.

Imagine our shock when we entered this 3.3% ABV whim into our first ever competition and it won BOS.


Ingredients:

5.0 lb Maris Otter 3L
1.0 lb Victory 25L
0.5 lb Chocolate 450L
0.5 lb Crystal 60L

1.25 oz East Kent Goldings 4.50% AA

Steps:

Mash @ 150F

1.25 oz East Kent Goldings 60 min

Add Whirlfloc in last 5 min.

Whirlpool and chill, then oxygenate (we use a stone).

Rehydrate one packet S-04 yeast in ~90F water and pitch.

Ferment at 67F - fermentation should only take a few days.

Diacetyl rest in the low 70s for a few days to make sure the yeast clean up after themselves.

Keg or bottle and carbonate to only about 1.3 volumes. Serve at cellar temperature for best experience.

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