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Award-Winning Recipes from the 1995 Maltose Falcons Mayfaire Competition
First Place, Class 12, Brown Ale"High-Styled Mild", Mild Aleby Brian Vessa and Bruce Brode, Venice, CA. For 6 gallons: Grains: 1 lb. English pale malt. 1 lb. English Caramel 80 L. malt. 1 lb. Caramel 40 L. malt. 8 oz. Dark Carastan 37 L. malt. 4 oz. Caramel 120 L. malt. 4 oz. Belgian Aromatic malt. Extracts: 2 - 3.3 lb. cans John Bull Light Unhopped Malt Extract. Hops: 22.4 grams East Kent Goldings pellets, 5.3% A.A., boiled 60 min., calculated to yield 12 IBU. Yeast: Brewers Resource British Draught Ale Yeast, in starter. Water: Tap water, amended with 1/2 teaspoon salt added to the boil. Procedure: Mash grains in 4 quarts water at 150 F. for 60 min., strain into kettle and rinse with additional water at 170 F. Add additional water, salt and the extract to the kettle, and bring to boil. Add hops and boil 60 min. Chill wort to fermenter. Ferment 2 stage at ambient local December temperature for 28 days. O.G. 1.036, F.G. 1.015. Back to The Roost || Brew Recipes || Brews & News |
