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Old 04-12-2011, 04:54 AM   #1
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Default All-Grain - Reaper's Mild, 1st place 2011 HBT Competition

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: nope
Additional Yeast or Yeast Starter: nope
Batch Size (Gallons): 5.5
Original Gravity: 1.035
Final Gravity: 1.012
IBU: 20.4
Boiling Time (Minutes): 60
Color: 19.1
Primary Fermentation (# of Days & Temp): 10 days at 65 degrees
Tasting Notes: Catagory 11 winner in 2011 HBT comp. 42/50 in round one, 40/50 in final round

Here is my posting of Orfy's Mild Mannered Ale that took 1st place, category 11 in the 2011 HBT homebrew competition, and was a part of the "Orfy's mild mini-comp".

5 lb 8 oz Maris Otter (Crisp, UK)
1 lb 8 oz Crystal 60L (Crisp, UK)
6 oz Chocolate malt (Crisp, UK)

1 oz UK Fuggle 4.30% at 45 minutes
1 oz UK Fuggle 4.30% at 15 minutes

Brewhouse efficiency for this recipe is set to 75%

Mash at 158 degrees for 60 minutes at 1.25:1 ratio, mashout with 1 gallon of boiling water and Vorlauf till first runnings are clear. Double batch sparge with 170 degree water to get to pre-boil volume.

Pitch yeast at the starting fermentation temp of 65 degrees and ramp up to 68 degrees after 3 days at initial fermentation temp.

After 10 days of primary fermentation rack to a keg or bottling bucket and carb to 1.8 volumes.


A few notes about this beer:

If you have never tried a Northern English Mild, you are missing out on a great full flavored session beer that is both an inexpensive beer to brew and it is a quick beer to go from grain to glass, it can be ready to drink in a couple weeks if you push it.


I always have a great time brewing this beer, if I don't have Maris Otter, I use 4.5 lbs of 2-row and a pound of victory malt to approximate the MO, don't have victory? Just toast a pound of your 2-row at 350 degrees for 16 minutes and let it sit in a bag for a week prior to brewing. It also lends itself well to other English hops, and if Notty is not your thing, use S-04 or WLP002.

As requested be included in the recipe, the yeast that was used for my competition beer was a long forgotten packet of Nottingham yeast that had an expiration date of March 2006, it would appear it made a fine beer after all that time!





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Last edited by azscoob; 06-25-2011 at 01:15 PM. Reason: added pics.
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Old 04-13-2011, 11:39 AM   #2
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Quote:
Originally Posted by azscoob View Post
. . . the yeast that was used for my competition beer was a long forgotten packet of Nottingham yeast that had an expiration date of March 2006 . . .
So, did you have the foresight to use some of the slurry of this magical yeast on another batch of Orfy’s?

Congratulations on the show of excellent brewing skills!
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Old 04-13-2011, 02:58 PM   #3
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So, did you have the foresight to use some of the slurry of this magical yeast on another batch of Orfy’s?

Congratulations on the show of excellent brewing skills!
Fermenting right now!!
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Old 04-14-2011, 03:17 PM   #4
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I'm going to make this! Except I don't like fuggles- so I'll be subbing something else, maybe EKG or willamette.

I don't have any ancient notty, either! I have a fresh pack of notty, and a washed yeast of Wyeast 1335. Hmmmmmm, decisions, decisions!

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Old 04-14-2011, 03:28 PM   #5
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i used ekg, turned out fantastic.

i also used 1318 - highly recommend that as well.

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Old 04-14-2011, 03:36 PM   #6
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I have made this with a 50/50 blend of Willamette and EKG, makes for a fantastic beer! I use the same blend in my Northern Brown as well.

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Old 04-14-2011, 03:39 PM   #7
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congrats on the win. i'll be brewin this up pretty soon.

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Old 04-25-2011, 01:00 AM   #8
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Congrats on the win. My non-Orfy's Mild didn't fare so well in the HBT comp.

What brand/country-of-origin were the crystal and chocolate malts? They can be quite different and I didn't want to assume they were both UK. Even the UK chocolates can vary in color.

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Old 04-25-2011, 01:38 AM   #9
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All of the malts in the recipe were from Crisp Malting in the UK, and the Fuggles were also listed as UK origin.

The chocolate malt was the Crisp chocolate malt 700-1100 EBC

I will amend the recipe to reflect origin and maltster.

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Last edited by azscoob; 05-05-2011 at 10:18 PM. Reason: corrected post from L to EBC
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Old 04-25-2011, 01:41 AM   #10
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Recipe has been updated!!

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