Kime's Mill Mild Ale

Brewer:	Bob Klokis		Email:	Cotton042@AOL.com
Beer:	Kime's Mill Mild Ale		Style:	American ale
Type:	Partial mash		Size:	5.5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	15 IBU
OG:	1.055		FG:	1.010
Alcohol:	5.8% v/v (4.6% w/w)
Water:	Tap water. Our water is spring fed, just hard enough with minimal chlorine
Grain:	2 lb. American 2-row 2 lb. Dextrine malt (Cara-Pils) 8 oz. Flaked barley
Mash:	70% efficiency
	Rested grains with 90° water for 15 minutes. Mashed with 170° for 60 minutes. Sparged with 170° water to get the 6.5 gal for the boil.
Boil:	60 minutes	SG 1.046	6.5 gallons
	4 lb. Light malt extract 1 lb. Light dry malt extract
	Added 1 tsp. Irish moss last 10 minutes of boil.
Hops:	.5 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 30 min.) .5 oz. Willamette (5% AA, 10 min.) .5 oz. Saaz (aroma)
Yeast:	American Ale Yeast reclaimed from last batch (American ale yeast #1056).
Log:	Primary fermentation in plastic until fermentation ended, about 8 days. Racked to glass carboy for 5 days. Racked to bottling bucket and dry hopped for 3 days. Bottled and let carbonate for 1 week.
Carbonation:	Primed with 5 oz. priming (corn) sugar 30 minutes before bottling.
Tasting:	Clean, crisp, mild taste. Might add 4 oz. of malt extract along with priming sugar for a little "maltier" taste.

Recipe posted 09/09/00.