Maggie Mild - Monday, Sept. 2, 2019
I have put together many Mild recipes, but have never followed through with one. I may brew more if this turns out okay. I am using a neutral dry yeast for this brew because I have only one sachet left and am sick of AIPA'S. I do like the 3 - 3.5% part.
Ingredients
8 lbs. UCM
6 ozs. Brown - 90 L
5.5 ozs. Crystal 120 L
3 ozs. UK Choc 400 L
3 ozs. Roast Barley - 575 L
12 g Magnum
US-05
Water Profile - Brown Balanced
PH - 5.50
O.G. - 1.042 - ( 95% ) What? Not sure what happened here.
F.G. - 1.010
% - 4.2
SRM - 17.6
BU - 17.6
NOTES
Had a ton of foam while the mash was going on. I used 1.76 qts/water per lb. of grain and it still was too thick. 95% mash efficiency? Never had that before.
Day 1 - No activity the next morning, but I saw that it won't be soon before it starts.
Day 2 - Kind of slow. Nothing like the previous beer.
Day 3 - Same.
Day 23 - I guess it is time to keg this.
Kegged on September 25
Taste at kegging was okay. No off flavours, kind of a mini-stout. I like it. This was one of my better beers this year. I carbed it up overnight, and then used the stout faucet to serve. No beer gas as it is too expensive where I live.
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