Uh, yes… I did open up a bottle after barely two weeks.
So, to conclude the post, here is my mild recipe, called ‘Mmmild’, even though there’s no way of knowing if it’ll taste that good for a number of weeks. I’m really just assuming that it’ll be great because it’s made of beer.

4.5lbs Light DME
12oz crystal 55L
2.3oz. chocolate malt
1oz maltodextrine/carapils
All the above, plus a pinch of salt, prepared in the usual extract/grain way.
Then, 0.3oz Magnum, 0.85oz Fuggles, and 0.4 Styrian Goldings all at 60 mins.
Followed by Irish moss and some more hops for flavour and aroma. Fermented with Safale US-04 (English Ale)
I’ll rack it into a secondary, so that if I do manage to part with some bottles as some sort of gift, there won’t be a ridiculous amount of yeast at the bottom. I know it’s harmless, you know it’s harmless, but it does look odd. Fortunately, if some yeast does end up in the glass, the chocolate malt will have darkened the beer sufficiently to cover any of that cloudiness up. There could even be a bit of chill haze, if that’s the way it turns out. So long as it tastes nice, eh? Seeing as the Hobgoblin clone I’m currently drinking tastes so fantastic, I imagine a ‘lite’ version will go down equally well.
By the way, it tastes like Rum and Dandelion and Burdock, and I love it! But what if nobody else does? Maybe I shouldn’t give any away after all.
No comments:
Post a Comment