Thomas Toes Mild NHC 2010

Category 11: English Brown Ale

199 Entries

Sponsored by Alternative Beverage

Dan George, Westerville, Ohio, Scioto Olentangy and Darby Zymurgists (SODZ)

Gold Medal

"Thomas Toes Mild"

Mild Ale

Ingredients for 5 U.S. gallons (18.93 L)

7.0 lb (3.18 kg) Maris Otter pale malt

1.0 lb (0.45 kg) 75L crystal malt

6.0 oz (170 g) chocolate malt

6.0 oz (170 g) Victory malt

1.0 oz (28 g) Carafa III

0.5 oz (14 g) East Kent Goldings hops, 5% alpha acid (60 min)

0.25 oz (14 g) East Kent Goldings hops, 5% alpha acid (15 min)

1 tsp Irish moss (15 min)

White Labs WLP002 ale yeast

Forced CO2 to carbonate

Original Specific Gravity: 1.037

Final Specific Gravity: 1.010

Boiling Time: 90 minutes

Primary Fermentation: 7 days at 66-70° F (19-21° C)

Directions

Mash grain for 60 minutes at 154° F (68° C). Include 1/2 tsp of gypsum in the reverse osmosis mash water. Sparge with 170° F (77° C) water. Include 1/2 tsp of gypsum in the RO sparge water. Collect 6.5 gallons of wort in the brew kettle. You should end up with 5 gallons of wort after the 90 minute boil.

Runners-Up

Silver Medal: Greg Rasmussen, Forestville, CA, Southern English Brown Ale, Sonoma Beerocrats

Bronze Medal: Andrew Korty, Indianapolis, IN, Mild Ale, Foam Blowers of Indiana (FBI)