Mild in the USA

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Whorst

Mild in the USA

Post by Whorst » Tue Nov 18, 2008 11:56 pm

It was aggravating, but in the end I prevailed. Gravity is right between 1.035 and 1.036. It should be delicious. Here's the recipe, which is posted on another thread:

3.06kg Maris Otter
.227kg Crystal 120L
.113kg Special Roast(Brown Malt)
.113kg Chocolate Malt
.057kg Black Patent
.021kg EKG @ 45 min.
.0071kg EKG whirlpool when wort cool
Yeast: The crazy Wyeast 1469
O.G. 1.035

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mysterio

Re: Mild in the USA

Post by mysterio » Wed Nov 19, 2008 12:37 am

This will be excellent beer, I predict.

Are you splitting a single packet Whorst, or just skimming yeast from your previous batch ?

Whorst

Re: Mild in the USA

Post by Whorst » Wed Nov 19, 2008 12:55 am

I saved some yeast from the Landlord clone. Fermentation has already kicked off. I got a total of three brews out of the smack pack.

adm

Re: Mild in the USA

Post by adm » Wed Nov 19, 2008 9:52 am

That looks really nice and should be perfectly suitable for unadulterated guzzling!

Whorst

Re: Mild in the USA

Post by Whorst » Wed Nov 19, 2008 4:38 pm

Fermentation is really coming along nicely.

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