Honkers is a medium-bodied Pale Ale with a perfect, off-white head. The aroma is a blend of spicy hops and fruit. The flavor is fresh and clean, with a rounded malt body and a dash of hops. The finish is reminiscent of the flavor. This beer is easy-drinking, thirst- quenching and full of character.
This Extra Special Bitter is a deep copper-orange color, with an off-white, creamy head. The aroma is a judicious blend of fruity hops and toasted malt. Medium in body, it is full and round, with a nice blend of malt balanced with gentle hop character. Redhook ESB ends with a sweet malt finish.
Pennant is a well-crafted pale ale brewed as a tribute to Brooklyn’s world champion baseball team of 1955. (That would be the Dodgers, who actually beat the Yanks in that crosstown series.)
Pennant pours with a dense light-beige head that sits on a chestnut-colored beer. The aroma is complex and malty, with a hint of freshly baked bread. The full malt flavor is balanced with a clean hop background. English hops provide a moderate bitterness that complements the smooth mouthfeel. The aftertaste is dry with a hint of hops.
This recipe by Dean Priebe placed Best of Show, Novembeerfest 2007 (133 entries).
Clone tweaked from a recipe that appeared in the July 1998 issue of Brew Your Own.
"Mild Ale has a somewhat murky past and still is a style that is linked closely with brown ales. The mild is one of the oldest styles of British Ale. Originally mild ales were sold in England as darker beers that were not aged as long and thus could be sold at a lower price. This appealed to the working class. Mild ale was also a lower strength beer, so a couple of pints at the pub after work in the mill wasn't enough to get them in trouble with the better half at home."
– Scott Law
WindRiver Brewing Co., Inc.
Eden Prairie, Minnesota
I brewed this beer on a Sunday and served it to my homebrew club the next Saturday. I thought it would still be green at that point, but it actually tasted finished Friday evening. I designed the recipe and procedures to not only yield a beer that would ferment and condition quickly, but one that would be quick to put together on brew day. — Chris Colby
The name reflects the use of my most recent batch of mild. I needed to grow enough yeast to make a batch of OG 1.116 barleywine for filling a bourbon barrel. The mild was made one weekend and was racked to a keg the following weekend while the mash was underway for the barleywine. The chilled barleywine wort was then transferred onto the yeast cake from the mild and a little oxygen was added. There was activity in the airlock within about an hour. — Steve Piatz
Using good quality UK malts and hops really makes a difference with this beer. Yeast choice can affect the flavor of the beer considerably – experiment with available English Ale strains to find one you like. Drink this beer while it is young and fresh.
*North American maltsters such as Great Western and Gambrinus are producing very good ale malts. Any of these would be a good starting point for a mild — or any other British ale, for that matter.
When you wish for new brewing gear, do you ever wish for metamorphic
rocks? You might after seeing this recipe. Here’s a recipe for
steinbier — a beer whose wort is heated by hot stones.
