Recipe does not conform to the Mild style.
Trying a small batch of oat based beer. Using just enough marris otter to convert the oats. Did BIAB so as to avoid stuck sparge. Use .5tsp enzyme to help conversion (should have used more). Mashed in at 148 and rest for 120 minutes. Had 2.5 lb of flaked oats, but added .25 more rolled oats and some enzyme to keep the diastatic power over 40. Boiled for 50 minutes with hops at 40 and 20 min. Put into no-chill container and let sit outside. Wort froze over night, not sure what that might do. Pitched wort onto old yeast cake from Nelson savaun pale ale. There were some dry hops in the fermenter, so there might be a little aroma from that, which would probably be fine. Measured OG was a little low, which migh be due to insufficient enzyme. At the end of the mash there was a touch of starch according to the iodine test (I didn't see it the first time, but when I redid the test later I think there was a little still in there). I used the cake from a pale ale I did with BRY-97 (Nelson Sauvin Pale Ale) since I didn't want to blow the money on yeast for this experimental batch. I don't think I'm a big fan of the BRY-97. For what it is, I would rather use US-05. ----Bottled on 3/8/2013, kind of comes off more like a brown ale than a bitter, so I guess it is a mild.
|2.75 lb||Oats, Flaked||Any||Mash||37||1 °L|
|1.0 lb||Finest Maris Otter Ale Malt||Crisp||Mash||38||3 °L|
|0.19 lb||2-Row Caramel Malt 60L||Briess||Mash||34||60 °L|
|0.19 lb||American Chocolate||Any||Steep||34||127 °L|
|0.25 oz||Northern Brewer (DE)||40 min||Boil||Pellet||8.5%|
|0.25 oz||Northern Brewer (DE)||20 min||Boil||Pellet||8.5%|
|BRY-97 American West Coast||77.0%|