Lizzie B. Mild
--------------

Brent Newman
	
I really enjoy Grant's Celtic ale, which is supposed to be a good example of
a mild, but its impossible to get in New Mexico. I decided since I can't get
it here that I might as well make it myself. I found a Celtic ale recipe in
the Cat's Meow and modified it slightly. My beer is similar to Celtic ale, but
is a little heavier and seems to have a stronger chocolate character than the
original. The beer is easy drinking and isn't exactly a winter warmer, but it
did manage to eke out a win at the recent Atom Mashers hedonic judging. The
mild is made from the second runnings of an all-grain strong ale mash (mine
was a scotch ale, but you could use this recipe for old ales as well). It's
kind of nice because you get two batches of beer from one mashing session. The
scotch ale procedure was a single decoction mash using 2# toasted M&F pale
ale malt, 3# Hugh Baird crystal malt (70L), and 12# of M&F pale ale malt.
Once I was done sparging the scotch ale I prepared the grains for the mild,
and the details are included in the procedure below.
	
Mild Procedure
    1. Steeped 5 oz crushed chocolate malt in 1 pt water and added to
       lauter tun.
    2. Added 2 gal of 172F water to the tun and let set for 15 min. 
    3. Sparged with 172F water and collected 5 gal (pH stayed below 6 so I
       collected a full 5 gal). The S.G. was 1.024.
    4. In the boiling kettle I added 19oz of DME (16oz light and 3oz dark
       cause I had an open bag of dark and only 16oz of light) to bring up
       the gravity. I probably added a couple oz too many for a true mild.
    5. Boiled for 15 min to breakdown proteins and added 9 HBU (0.75oz
       Centennial pellets and 0.5oz Tetnanger pellets) for 60 min boil.
    6. Added 0.5 oz Willamette whole hops for last 30 min
    7. Added 0.5 oz Willamette whole hops, and Irish moss for last 10 min.
    8. Chilled to 65F with immersion wort chiller and splashed into carboy,
       aerating well. Pitched with 1 qt starter of Wyeast American ale yeast
       #1056. Starting gravity was 1.040 which is a bit high for a mild.
       My target gravity was 1.035.
    9. Vigorous fermentation began within 12 hours. Fermented at 62F for
       13 days.
    10. Final gravity was 1.015 and the beer was primed with 5/8 cup dextrose.

[This beer won the AMO Winter Warmer Competition in January 97.]