Mild Ale

Brewery Creek Inn, Restaurant and Brewery

23 Commerce , Mineral Point, WI 53565 Stati Uniti d'America


  • 395 lb Pale Malt
  • 58 lb Crystal Malt
  • 35 lb Torrefied Barley
  • 15 lb Black Malt
  • 69 lb Sucrose
  • 22 IBU Hops


  1. For 310 Gallons: Crush malt and mash in with about 200 gallons of water @63C / 145F for 90 minutes. Then slowly raise mash temperature to about 165F. Hold till no starch is present
  2. Recirculate mash (Vorlauf) until clear. Then run into kettle, sparging with water close to 170F until desired volume is collected. Gravity should be close to 7P.
  3. Add about 22 IBU of high quality hops to the first wort. Boil for 90 to 120 minutes. Whirlpool for 20 - 30 minutes. Rest for 20 - 30 minutes.
  4. Chill to 68 - 75F and run into fermenter while adding 50ppm O2. In fermenter add about 1 qt yeast slurry. Ferment at 65 - 68F When terminal gravity is reached crash cool the fermenter with finings (or not). Allow to clarify or filter. Condition to desired CO2 level, keg or bottle and serve. Salut!
About this recipe:

Mild Ale