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Charlie’s Visionary Mild

The following recipe appears in World of Worts by Charlie Papazian in the January/February 2016 issue of Zymurgy magazine. Join the American Homebrewers Association and enjoy access to all Zymurgy recipes plus more!

Using traditional English hops to not overshadow the malt character, this mild ale is perfect for the fall transition to less hopped beers. “A visionary? Maybe. Brew this one up, gaze into your glass, and we’ll see what the future holds, together as homebrewers,” Charlie says of this mild English-style ale.

Charlie’s Visionary Mild | Mild

Ingredients

  • For 5.5 US gallons (21 L)
    • 6.5 lb. (3 kg) Maris Otter English 2-row malt
    • 12 oz. (340 g) Simpson's Double Roasted Crystal 120° L
    • 12 oz. (340 g) English brown malt
    • 0.25 oz. (7 g) UK Northdown hop pellets, 6.2% a.a. (1.5 HBU/43 MBU) 60 min
    • 1 oz. (28 g) UK Kent Golding hops, 6% a.a. (6 HBU/168 MBU) 60 min
    • 1 oz. (28 g) UK Kent Golding hops, 6% a.a., 5 min
    • 1.25 oz. (35 g) wild hops, add and steep after boiling
    • 0.75 oz. (21 g) Crystal hop pellets, 5.5% a.a., dry hop
    • 0.25 tsp. (1 g) powdered Irish moss
    • American ale yeast (Charlie uses White Labs WLP862 Cry Havoc yeast)
    • 0.75 cup (80 mL) corn sugar for kegging

    Specifications

    • Original Gravity: 1.040 (10 B)
    • Final Gravity: 1.009 (2.3 B)
    • ABV: 4% by volume
    • IBU: ~35
    • SRM: 16 (32 EBC)
    • Efficiency: 75%

    Directions

    A step infusion mash is employed to mash the grains. Add 8 quarts (7.6 L) of 140° F (60° C) water to the crushed grain, stir, stabilize, and hold the temperature at 132° F (56° C) for 30 minutes. Add 4 quarts (3.8 L) of boiling water, add heat to bring temperature up to 155° F (68° C), and hold for about 30 minutes. Raise temperature to 167° F (75° C), lauter, and sparge with 3.5 gallons (13.25 L) of 170° F (77° C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60-minutes hops and bring to a full and vigorous boil.

    The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After the boil is finished, add the steep-after-boiling hops. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 L) with additional cold water if necessary. Aerate the wort very well.

    Pitch the yeast when temperature of wort is about 70° F (21°C). Ferment at about 70° F (21° C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55° F (12.5° C) for about one week. Prime with sugar and bottle or keg when complete.

    Malt Extract Recipe

    Place crushed grains in 2 gallons (7.6 L) of 155° F (68° C) water and let steep for 30 minutes. Strain out, rinse with 3 quarts (3 L) of hot water, and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 L) of liquid to which you will now add malt extract and 60 minute hops. Bring to a boil.

    The total boil time will be 60 minutes. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 60 minutes, turn off the heat and add the steep-after-boiling hops.

    Immerse the covered pot of wort in a cold water bath and let sit for 15–30 minutes or the time it takes to have a couple of homebrews. Strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 L) of cold water has been added. If necessary, add cold water to achieve a 5.5 gallon (21 L) batch size. Aerate the wort very well.

    Pitch the yeast when temperature of wort is about 70° F (21°C). Ferment at about 70° F (21° C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability, "cellar" the beer at about 55° F (12.5° C) for about one week. Prime with sugar and bottle or keg when complete.

     

    Malt Extract Version Ingredients

    • 5 lb. (2.3 kg) light malt extract syrup or 4.3 lb. (1.95 kg) dry light malt extract
    • 12 oz. (340 g) Simpson's Double Roasted Crystal 120° L
    • 12 oz. (340 g) English brown malt
    • 0.25 oz. (7 g) UK Northdown hop pellets, 6.2% a.a. (1.5 HBU/43 MBU) 60 min
    • 1.25 oz. (35 g) UK Kent Golding hops, 6% a.a. (6 HBU/168 MBU) 60 min
    • 1 oz. (28 g) UK Kent Golding hops, 6% a.a., 5 min
    • 1.25 oz. (35 g) wild hops, add and steep after boiling
    • 0.75 oz. (21 g) Crystal hop pellets, 5.5% a.a., dry hop
    • 0.25 tsp. (1 g) powdered Irish moss
    • American ale yeast (Charlie uses White Labs WLP862 Cry Havoc yeast)
    • 0.75 cup (80 mL) corn sugar for kegging
     
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