Idle Time Mild

Though a tad light in color and bit higher finishing gravity than style guidelines, it is a nice drinkable mild that looks very nice in the pint glass.

Brewer:	M. Reynolds aka I.M. Hammered Brewing		Email:	marhammer@aol.com
Beer:	Idle Time Mild		Style:	English Dark Mild
Type:	Partial mash		Size:	5 gallons
Color:	28 HCU (~15 SRM)		Bitterness:	15 IBU
OG:	1.036		FG:	1.011
Alcohol:	3.3% v/v (2.6% w/w)
Grain:	3 lb. American 2-row 1 lb. British crystal 50-60L 2 oz. Roasted barley 4 oz. Flaked barley
Mash:	45% efficiency
	Add grains to 165 degree water to bring mash temperature down to 155 degrees for 90 minutes. I partial mash on the stove in a kettle and rinse in a collander so my efficiency is low, if you have a better system, you may want to adjust grain amounts.
Boil:	60 minutes	SG 1.060	3 gallons
	3 lb. Light malt extract
	Irish Moss may be used if desired.
Hops:	1 oz. Fuggles (4.75% AA, 60 min.)
Yeast:	Keeping this recipe simple stupid, I used 2 packets of Munton's dry ale yeast.
Log:	September 7, 2002 brew date. Cool wort after boil to less than 80 degrees and pitch yeast. Ferment 5 to 7 days and rack to secondary for 5 more days. Bottle and condition for 7 to 14 days and enjoy. Beer matures very quickly, just like the commercial varieties.
Carbonation:	Beer is bottle carbonated with 3/4 cup corn sugar. More traditionalists might want to cut that to a half cup for a less carbonated beer like you might find on cask at the pub.
Tasting:	You can drink a lot of these! Beer has just enough bitterness to offset sweet malt. Beer has a clean residual sweetness about it (due to higher than normal finishing gravity) and is just an easy drinking ale. Esters are low, no hop flavor, and finish is clean. Next time an English liquid yeast might be interesting to try. Also, though the roasted barley added no hint of roast (only color) I might try black patent in it's place along with a higher LOV of crystal malt. Enjoy!!

Recipe posted 10/28/02.