I’d probably go with a less attenuative British yeast normally for a mild, but I’m using this beer as a starter for a RIS, where I want a more attenuative yeast... so mashing higher, a higher percentage of crystal malt, and adding flaked oats to compensate for that (trying for more mouthfeel/body and slightly higher FG).
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Last Updated: 2018-04-24 17:28 UTC
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NEW Water Requirements:
Mild Thing
Equipment Profile Used
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Water Requirements:
Mild Thing
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