Another Take on Clark Kent's Manners

I decided to kick off my post-summer brewing relay with a mild. I'll use the yeast for my next two brews (a cherry stout, and a barleywine). The mild is just a big starter with a tasty by-product.

It also gave me a chance to cut my teeth on brewing with an electric stove. It's certainly inspiration to buy a propane burner. Although it is nice to use a stove that outputs enough heat to create a truly vigorous boil.

This recipe is drawn from the pages of David Sutula's Mild Ale. It's also the first beer to be fermented using Greg's chest freezer for temperature control. I have it set to 68+/-1 degree. It's sharing the chest with the saison, which I had cold conditioned down to 55 for a week. Now it's back in the heat. The secret to my saison will be temperature abuse. Of course, I'll send it to the basement this weekend.

Grains: 0.5 lb Belgian Pils, 10.5 oz Flaked Maise, 1.33 lb of Crystal 60 a 30 minute rest at 130-140, 60 minute rest at 150-165 (the new stove is wacky) sparged between 170-175 F.
Dry Extracts:2 LB Muntons Extra Light DME.
Adjuncts 10.5 oz Cane sugar, ~0.25 cup molasses
Hops: ~0.5 oz Hallertau (90), 2 oz Fuggle (90) (the recipe only called for fuggle, but didn't adjust hops for extract or all grain, so I added my scrap hallertau).
Yeast: While Labs #026 - (Burton Ale Yeast)
Etc: 1 tsp Irish Moss (30 min)