Mild Ale Malt
Mild Ale Malt
I have 5 kg of this malt and was thinking of using it as a base for a brown ale. Has anyone got much experience with this malt and if so what would you suggest I blend with it. I have an array of malts such as carafa 1,2 and 3, Amber, Brown, Black and pale malts in stock. Some Dark Rye malts as well.
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Re: Mild Ale Malt
I use it whenever I brew a mild, will be fine for a brown ale.
Re: Mild Ale Malt
It suits any dark beer. Ive used a fair amount over the last couple of years...somwhere in the region of 40kg probably.
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Re: Mild Ale Malt
Completely agree, I have used it in dark beers to help smooth out some of the sharper edges that a lot of highly roasted grains can bring. Allows you to use a lot more black malt than would otherwise be wise.Kyle_T wrote:It suits any dark beer. Ive used a fair amount over the last couple of years...somwhere in the region of 40kg probably.
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Re: Mild Ale Malt
The reason I ask is I noticed the Diastatic power/Lintner for this malt is 65 and so much lower than Pale malt. So need to watch what lower or no Diastatic powered malts I add to the recipe
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Re: Mild Ale Malt
john luc wrote:The reason I ask is I noticed the Diastatic power/Lintner for this malt is 65 and so much lower than Pale malt. So need to watch what lower or no Diastatic powered malts I add to the recipe
If you know the diastatic power of all the grains used then as a rule of thumb, the total grain bill of a mash should have a diastatic power of at least 40 °L in order to guarantee efficient conversion of all the starches in the mash to sugars. A malt needs to be 35 °L to be considered self converting.
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Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: Mild Ale Malt
If the diastatic power were less than 35*L, would we get away with it if a longer mash period were used? I got some mild malt myself. To be honest, I had considered the diastatic power. Luckily, I haven't used it yet.
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Re: Mild Ale Malt
Don't know, but if you put in Pale Malt till you reach 40, that should keep you on track. Would certainly make sense to mash for 90 minutes but why not use an iodine test as you go until it shows conversion has taken place, just to be sure?McMullan wrote:If the diastatic power were less than 35*L, would we get away with it if a longer mash period were used? I got some mild malt myself. To be honest, I had considered the diastatic power. Luckily, I haven't used it yet.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: Mild Ale Malt
I was thinking enzymes not being used up in the reactions might simply mean a longer mash would be the way to go. After enjoying one of Kyle's mild recipes, I planned to replace the pale with mild malt. Not sure now I need to do some reading.
Re: Mild Ale Malt
65 litner is similar to any other british base ale malt, apart from the lighter kilned ones like lager malt which is more.
I thought mild ale malt just leaves a more dextrinous wort, it's not any darker than standard brtish pale ale malt or vienna for example
I thought mild ale malt just leaves a more dextrinous wort, it's not any darker than standard brtish pale ale malt or vienna for example