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Mind Funk
Mild • All Grain • 5 gal
Not supposed to be a mild, very low efficiency.
April 14, 2008 am 09:42am
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 6 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.75 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 0.5 oz
Amarillo® - 9.8 AA% whole; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .25 oz
Amarillo® - 9.8 AA% whole; boiled 15 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .25 oz
Amarillo® - 9.8 AA% whole; boiled 1 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
The story of this beer goes back a ways. First it was a screwed up cream ale, but a good beer. Trying to re-create it and my Gravity isn't even close, so now I am going to call it a Mild, hopefully I get as lucky as last time. #16 4/08 -
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.038 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.008 | 1.008 - 1.013 | |
| Color: | 21.1 SRM | 12 - 25 | |
| Alcohol: | 3.8% ABV | 2.8% - 4.5% | |
| Bitterness: | 26.1 IBU | 10 - 25 | |
Discussion
Not what I was going for, but great
2008-05-15 12:08pm
This thing turned out to be a Mild (planned as a brown ale), as my efficiency was way off (don't know what I did wrong). But this may be the fullest flavored Mild I have ever had, and what is even better is my screw ups are even turning out well now.
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