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Magoo's Mild, 3rd place in Cat 11 at 2011 HBT Comp

Discussion in 'Homebrew Ale Recipes' started by midfielder5, Apr 12, 2011.

 

  1. #1
    midfielder5

    Well-Known Member

    Posted Apr 12, 2011
    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
    Boiling Time (Minutes):
    60
    IBU:
    22
    Color:
    20
    Primary Fermentation (# of Days & Temp):
    10
    Secondary Fermentation (# of Days & Temp):
    -0-
    Additional Fermentation:
    -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]
     
  2. #2
    midfielder5

    Well-Known Member

    Posted Oct 21, 2011
    Time to crank this out again... 10 gallons to test diff yeasts.
     
  3. #3
    bajabrewer7

    Well-Known Member

    Posted Jan 28, 2012
    So..? How'd it go with the new yeast? Which was it, did you modify the grain bill to make it more "complex"?
     
  4. #4
    midfielder5

    Well-Known Member

    Posted Jan 28, 2012
    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.
     
  5. #5
    CoalCreekBeer

    Well-Known Member

    Posted Feb 8, 2012
    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!!!
     
  6. #6
    midfielder5

    Well-Known Member

    Posted Feb 8, 2012
    Thanks. Orfy created the recipe and you brewed it, so props to you guys!
     
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