Mild, Mild, Brown, Brown

This is a clean out the cupboards brew. I have an assortment of adjuncts and a soft spot for traditional English Ales. So here is a mild, which is actually on the endangered species list in it's homeland. Mild malt is the only thing I don't have, but I think it'll be good anyway.

Brewer:	Nathan Shackelford		Email:	nathan@shackelford.org
Beer:	Mild, Mild, Brown, Brown		Style:	English Dark Mild
Type:	Partial mash		Size:	5.5 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	30 IBU
OG:	1.037		FG:	1.008
Alcohol:	3.7% v/v (2.9% w/w)
Water:	1 pkt. Burton Water Treatment
Grain:	3 lb. American 2-row .3 lb. Wheat malt .3 lb. American Munich .3 lb. Belgian aromatic .25 lb. Belgian biscuit .3 lb. British amber .3 lb. American crystal 60L .05 lb. American chocolate
Mash:	65% efficiency
	Dough in at 130 and slowly brought temp up to final mash temp. A mash @ 158F for 30 minutes. Used grain bag for mashing, rinsed grain bag with 3 gal. at 170.
Boil:	60 minutes	SG 1.031	6.5 gallons
	2 lb. Light dry malt extract
	Irish moss added at 30 minutes.
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 30 min.) .5 oz. Fuggles (4.75% AA, 10 min.) 1 oz. Fuggles (aroma)
Yeast:	Irish Ale yeast, because it's on hand. Leftover from a stout. Pitched two 12 oz. bottles of yeast slurry.
Log:	Pitched yeast at 78 and maintained temp for 12 hours. Dropped temp slowly to 68. Finished active fermentation in 36 hours.

Recipe posted 07/27/02.