Gales Festival Mild clone recipe

[seymour]

The following GALES FESTIVAL MILD clone recipe is loosely based on Roger Protz's Real Ale Almanac. Have any of you brewed a similar recipe? Any tips?

6 US Gallons = 5 Imperial Gallons = 22.7 Liters

87%= 9.7lb = 4.4kg, Maris Otter Two-Row Pale Malt
5% = .56lb = .25kg, Brown Sugar
3% = .33lb = .15kg, Crystal/Caramel
3% = .33lb = .15kg, Black Patent Malt
2% = .23lb = .10kg, Torrified Wheat

Bittering hops: 1.5oz = 43g, Fuggles, 90 minutes
Flavor hops: .5oz = 14g, Goldings, 10 minutes

Mash @ 67°C until converted.
Boil 90 minutes

OG: 1.054
ABV: 4.9%
IBU: 25
SRM: 18

Couple pinches of calcium carbonate in mash. Irish moss near end of boil for clarity.

Ferment with Wyeast 1332 "Northwest Ale" which is from the Hales Brewery in Seattle, Washington, USA (hence, Pacific "Northwest") but originally from the historic Gales English ale strain.

Prime with 1/3 cup brown sugar, boiled with some water.

[Eadweard]

Now there's a blast from the past. I'll be seeing an ex-Gales brewer soon if you want me to ask him anything.

[barney]

That looks like great strong Mild Seymour, I thought my strong mild was a Gales "type recipe" as well.

It looks like it will be a tasty brew.

[seymour]

Now there's a blast from the past. I'll be seeing an ex-Gales brewer soon if you want me to ask him anything.

Very cool. I guess just see if he remembers Gales Festival Mild and anything unique about the brewing process. Thanks!

That looks like great strong Mild Seymour, I thought my strong mild was a Gales "type recipe" as well.

It looks like it will be a tasty brew.

Exactly! I'm considering brewing both for an A/B comparison. This whole "strong mild" concept intrigues me.