I crafted an English Mild that I call The Mild Mannered Gingerman, because I add 4 oz of ginger to the last 10 minutes of the boil. Here's the recipe:
0.75 LB Crystal Malt 60L
0.25 LB Chocolate malt
0.125 LB Black Patent Malt
Steep at 155 for 30 minutes
3 LB of Light DME
1 oz Kent Goldings for 60 Min
4 oz Freshly grated ginger root during final 10 minutes of boil
Nottingham Yeast
I originally calculated this with a 2.5 Gallon boil volume and then topped it off to make 5 gallons. The calc's showed 1.027 OG but I got 1.020 @ 68 degrees F. I'm guessing this mild will be uber-mild because even if it hits 1.000 FG It'll only hit 2.65% alcohol. I'm thinking I should add another lb of DME boiled in a quart or two of water and add that when transferring to a secondary to up the alcohol volume. Does anyone see a problem with doing that? I could open up the fermenter and add that in tomorrow, but it will probably be going great guns by then and I'd rather not mess with the primary while its in its initial stages. Thoughts or recomendations?
0.75 LB Crystal Malt 60L
0.25 LB Chocolate malt
0.125 LB Black Patent Malt
Steep at 155 for 30 minutes
3 LB of Light DME
1 oz Kent Goldings for 60 Min
4 oz Freshly grated ginger root during final 10 minutes of boil
Nottingham Yeast
I originally calculated this with a 2.5 Gallon boil volume and then topped it off to make 5 gallons. The calc's showed 1.027 OG but I got 1.020 @ 68 degrees F. I'm guessing this mild will be uber-mild because even if it hits 1.000 FG It'll only hit 2.65% alcohol. I'm thinking I should add another lb of DME boiled in a quart or two of water and add that when transferring to a secondary to up the alcohol volume. Does anyone see a problem with doing that? I could open up the fermenter and add that in tomorrow, but it will probably be going great guns by then and I'd rather not mess with the primary while its in its initial stages. Thoughts or recomendations?