I have plenty of thoughts on that recipe but i don't think you'll like any of them.GMK said:Any thoughts - improvements etc.
Guest Lurker, I would mash at 66C so you have an even balance of dextrins and fermentables and good old Wyeast 1028. That's just my opinion.Guest Lurker said:I like the look of that Mild recipe. Was driving last night, spent 4 hrs slowly sipping cascade light and thinking about ways to make a tasty but not overly alcoholic beer, maybe 3 %. So, if I followed Marks mild recipe, maybe shooting for closer to 1.030, what mash temp (single infusion please!) and yeast would you ag guys suggest for max flavour and limited alcohol?