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Old 03-26-2014, 04:14 PM   #1
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Join Date: Dec 2010
Location: Portland
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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.


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


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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