Magoo's Mild, 3rd place in Cat 11 at 2011 HBT Comp - Home Brew Forums
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Old 04-12-2011, 06:47 PM   #1
midfielder5
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Jan 2009
San Francisco, CA
Posts: 1,450
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Recipe Type: All Grain   
Yeast: Nottingham x 2   
Yeast Starter: rehydrated   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 10.5   
Original Gravity: 1.037   
Final Gravity: 1.011   
IBU: 22   
Boiling Time (Minutes): 60   
Color: 20   
Primary Fermentation (# of Days & Temp): 10   
Additional Fermentation: -0-   
Secondary Fermentation (# of Days & Temp): -0-   
Tasting Notes: well made, drinkable beer with good malty balance...nice malt and ester notes   

This is Orfy's Mild Mannered Ale, a famous recipe around here. Some of us made it without changing the recipe and entered it in the 2011 HBT competition, as a side competition that I called "Milds gone Wild".

This "Magoo Mild" beer finished in 3rd place in the West of the 2011 HBT competition with a 35. It advanced to the second Best of Show round, where I think it also got 3rd place.

The judges' comments-- "Well Made Beer." ."a well made, drinkable beer with good malty balance... some nice malt and ester notes..."

Both judges wanted more malt complexity in the grain bill.
I also would use a different English yeast if I were to make it again.


11.5 pounds Maris Otter (3.0 SRM)
3 pounds Briess Caramel 60L (60.0 SRM)
10 oz Chocolate Malt (UK) (508.0 SRM)

Boil for 60 min total.

@ 45 mins, add 2.5oz Fuggles pellet [3.6% AA]
@ 15 mins, add 1.0oz Fuggles leaf [4.5% AA]



 
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Old 10-21-2011, 04:10 PM   #2
midfielder5
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Jan 2009
San Francisco, CA
Posts: 1,450
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Time to crank this out again... 10 gallons to test diff yeasts.



 
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Old 01-28-2012, 12:29 AM   #3
bajabrewer7
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May 2011
san diego, CA
Posts: 84

So..? How'd it go with the new yeast? Which was it, did you modify the grain bill to make it more "complex"?

 
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Old 01-28-2012, 01:20 AM   #4
midfielder5
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Jan 2009
San Francisco, CA
Posts: 1,450
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I ended up doing it as a partigyle, making an ESB for first runnings with WL Burton yeast and getting about 4 gallons of Mild that I fermented with dry S-04. The mild was much better. I am not a WL Burton ale (#13?) yeast fan.

 
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Old 02-08-2012, 12:53 AM   #5
CoalCreekBeer
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Sep 2011
Coal Creek Canyon, CO
Posts: 118
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Thank you thank you thank you for this recipe...

We brewed this a couple weeks ago, got it in the keg this weekend, and it is absolutely AMAZING!!!

PROST!!!
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7 days without beer makes one weak.

 
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Old 02-08-2012, 02:47 PM   #6
midfielder5
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Jan 2009
San Francisco, CA
Posts: 1,450
Liked 72 Times on 64 Posts


Thanks. Orfy created the recipe and you brewed it, so props to you guys!



 
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