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Old 03-26-2014, 04:14 PM   #1
Bacon488
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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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Old 05-31-2014, 05:26 PM   #2
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That looks good; I like to keep low gravity browns on tap most of the time and this looks like a good one to try sometime. That's quite a thing to win BOS with a mild. Congratulations!

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Old 06-23-2014, 04:35 AM   #3
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Just stuck five gallons of this in my fermenter, and I'm looking forward to trying it. I may also lay a bottle or two on friends who think the ABV of my saisons is a bit much...

I diverged from the recipe in a couple of places: 1.5 oz of hops instead of 1.25, and I pitched the yeast directly into the yeast per the instructions on the package. That was sheer laziness; I've had a long, hot day.

I started out bottle washing, so I could bottle a saison that's been in the primary longer than I planned. While I was at it, I scrubbed up enough for this batch too, and some of them were Samuel Smith bottles with the foil on the neck. I generally don't reuse bottles that have a brewery name on them, but I decided these were too appropriate for the style to pass up.

Have I ever mentioned I hate foil? I used lots of Oxiclean (well, Sun Oxygen Cleaner at a fraction of the price), dish soap and hot water, and I had to scrape a lot of it anyway. Nothing more fun than hanging over an outdoor sink of hot water, on a summer day in the desert....

After I bottled the saison, I started mashing this mild. First time I've used the mash tun I put together from an Igloo drink cooler, and I'm pleased with it. But the recipe uses less grain than I'm used to, and I had to add an extra quart of strike water to cover the thermometer. If I start doing more milds I'll probably move the thermometer down a couple of inches, and plug the old hole.

While I was mashing, I started to add sugar to a petite saison I forgot to prime when I bottled it. But I guess it got tired of waiting, and started carbonating a little anyway. When I opened one up I got a bit of foam, and when I added the sugar I got a geyser. So much for that - I'm going to just leave the rest of it alone for a while, and see how far it gets on its own.

To round off the day, I didn't have the hoses for my immersion chiller and pre-chiller with me, and had to settle for an ice bath. Which is really no big deal; it wasn't so long ago that an ice bath was the only option I had, before I made my chillers. But I felt misused and abused anyway...

The color is good, and I liked the taste of the sample. I skipped the OG reading so I guess I'll have to live without ever knowing my ABV, but I'm pretty sure it was in the ballpark. I had a good crush; my mash tun held the temp's between 151 and 148; and I wound up with exactly five gallons in my carboy and less than two cups in my brew kettle. Half of that was crud even though I had my hops in a bag; apparently Whirlfloc really does precipitate stuff. It's my first time using it; I've always been pretty casual about dumping everything into my fermenter and doing an extreme cold crash before bottling.

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Old 06-23-2014, 04:51 AM   #4
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Looks nice. It's not too far off from my "house" Mild.

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Old 06-23-2014, 06:02 AM   #5
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I scaled this one down to a 1 gallon recipe and bought the grains yesterday. I presume the original recipe is 5G. I couldn't find EKG hops so I went with US Golding. Some of the grains I got were organic. I hope to brew it up this week. I've never had a mild, so I'm really looking forward to it.

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Old 06-23-2014, 06:28 AM   #6
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Quote:
Originally Posted by EJay View Post
I scaled this one down to a 1 gallon recipe and bought the grains yesterday. I presume the original recipe is 5G. I couldn't find EKG hops so I went with US Golding. Some of the grains I got were organic. I hope to brew it up this week. I've never had a mild, so I'm really looking forward to it.
Here's a good article on the style; I learned a lot from it.

https://byo.com/stories/item/1151-mi...s-not-dead-yet
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Old 06-23-2014, 03:27 PM   #7
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Update: 12 hours after pitching.

I pitched at 74 degrees, and set the fermenter at 67. It's at that temp now, and putting on quite a show as it swirls in the carboy. I'll miss that if I ever go to buckets...

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File Type: jpg English mild 007.jpg (28.4 KB, 145 views)
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Old 06-23-2014, 04:58 PM   #8
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Quote:
Originally Posted by troy2000 View Post
Here's a good article on the style; I learned a lot from it.

https://byo.com/stories/item/1151-mi...s-not-dead-yet
Thanks for the link. Enjoyed the article.
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Old 06-23-2014, 09:29 PM   #9
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Update: 12 hours after pitching.

I pitched at 74 degrees, and set the fermenter at 67. It's at that temp now, and putting on quite a show as it swirls in the carboy. I'll miss that if I ever go to buckets...
What are you doing for an airlock on that?
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Old 06-24-2014, 02:22 AM   #10
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Quote:
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What are you doing for an airlock on that?
I'm using a waterless silicone airlock. Some people call them vented stoppers....

I'm keeping an eye on the krausen, though. If it gets too high, I'll slap on a blow-off tube instead.

add: It's basically a stopper with holes in it, and a flapper valve that covers them. This link has a good picture of one disassembled: http://www.homebrewers.com/product/F...e-Airlock.html
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