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Beer Style: Mild  (11A)
Recipe Type: all-grain
Yield: 5 US gallons



Light hop and nice caramel flavors.


  • 9 lb American 2 row pale ale malt
  • 3 lb Crystal 10 malt
  • 1 lb Dextrine malt
  • 0.5oz Kent Golding 4.6% hop boilled 60min
  • 0.4oz Kent Golding 4.6% hop boilled 30min
  • 0.5oz Halletauer 7.3% hop boilled 10min
  • 1tsp irish moss boilled 20min
  • 1 cup corn sugar for bottle carbonation
  • Wyeast 1056 American Ale

Additional Instructions

Primary Ferment: 8

Beer Profile

Original Gravity: 1.061
Final Gravity: 1.011
Alcohol by Vol: 6.55%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Make sure the dextrine malt is properly milled. These are very hard grains and usually not crushed if milled with other grains. I always mill then separated.
For mashing efficiency of 70%, 5 gal batch, grain temp of 70F
Strike water at 175F, 5 gal
Mash temp was 158F for 60min for thick full body mouth feel
Fly spage with 5gal of 170F water until boil volume is collected.

Hops and irish moss added as listed. Fermented on 67F for 8 days, then bottled after bulk priming with 1 cup of corn sugar, previously boiled with 2 cups of water.