New Year's Mild

Peter Chocholak and I brewed this beer for our annual Barley Bandits' Club Competition on January 17, 2006

The English Mild Style is a fairly uncommon style today (a sub-category of the English Brown Ale) and is even rare in England, where it originated. Today it is brewed mostly as a specialty beer by craft Brewers. It is cask conditioned and served draught style. Since it is so low in alcohol (2.7-3.2% by weight) it was often drunk throughout the day by British workers. It doesn't keep long, so we only made a small batch for the competiton.

GRAIN Bill:

• 10 lbs. 2-row Pale malt
• .5 lb. 120 deg. Crystal malt
• .5 lb. 60 deg. L. Crystal malt
• 1/4 lb. Chocolate malt

• .5 oz. Perle hops pellets (6.7% AAUs) boiled for 60 min.
• 1 oz. Fuggles hops pellets (4.2% AAUs) boiled for 60 min.
• 1/2 oz. Fuggles hops (plug) finishing (5 min.)
• 1/2 tsp. Irish moss (10 min.)

• Yeast = White Labs Irish Ale yeast
• Mashed grains at 155 deg. for 1 hour
• Sparged with 5 gals. 170 deg. water
• Pitching temp. 65 degrees
• 6 day primary fermentation at 65 degrees
• 5 day Secondary fermentation at 65 degrees
• Original Gravity=1.035
• Terminal Gravity=1.0??
• Kegged on January 10, 2006