Jamil's Dark Mild

[jeebeel]

Kegged this one last night and it is excellent:

7.5 lbs. maris otter
.5 lb. UK crystal 60
.375 UK crystal 120
2 oz UK chocolate
2 oz black patent
.8 oz Kent Goldings (6.3%) - 60 min
.2 oz Kent Goldings (6.3%) - 5 min
Brewlabs Lincolnshire yeast

The recipe was tweaked a bit to fit my brewing system, but is is essentially Jamil Zainasheff's recipe from his book (sorry for the US measurements). The resulting ale is dark, malty with a slight dry finish, wonderfully balanced, and so very quaffable. And the Lincolnshire yeast works perfectly in this beer with the dark malts. Cheers and thanks to Jamil for this superb ale. Highly recommended!

[mysterio]

I've brewed that one, it was good although just a tad heavy on the crystal for my tastes. I used Burton ale yeast.

[jeebeel]

Any other mild recipes you can recommend?

[drsmurto]

I've brewed this one twice. My quaffer during the cold months. Enjoyed by many including my partners old man who is alight beer drinker due to his IBS.

21L batch, OG 1.038, EBC 38, IBU 25

2.25 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 60.81 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 27.03 %
0.15 kg Amber Malt (Joe White) (45.3 EBC) Grain 4.05 %
0.15 kg Caramalt (Joe White) (49.3 EBC) Grain 4.05 %
0.15 kg Chocolate Malt (Joe White) (1000 EBC) Grain 4.05 %
32.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 18.9 IBU
20.00 gm Goldings, East Kent [4.50 %] (15 min) Hops 5.8 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
12.00 gm Goldings, East Kent [4.50 %] (0 min)
12.00 gm Goldings, East Kent [4.50 %] (Dry Hop 7 days)
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter 2000 ml] Yeast-Ale

Mash at 69-70C.

For summer i have a Rogers on tap which is similar in the grain bill with a touch of wheat malt, but uses Cascade and Amarillo. i try to keep it around 3% abv.

[iowalad]

Mysti,

Do you prefer Jamils or the your Boddingtons Mild inspired Mild?

[flytact]

i hope I'm not jumping in too late or off topic ... but I've brewed several of Jamils recipes and they have all turned out fantastic. Too good actually as those beers have kicked far too early
What am I saying? Brew his beers exactly and the next round you should tweek.

Cheers,

[mysterio]

IL, Jamil's mild probably has the edge, it's fuller bodied.

I was listening to BBR yesterday and someone got through to the final of the Sam Adams longshot competition with Jamil's dark mild recipe, I think the finalist used Windsor yeast. Got to be worth a try!

I'm going to brew the Dunkelweizen recipe tomorrow, i'll try and resist messing around with the recipe..

[jim williams]

that's a pretty high mash temp for that yeast? I know we want it malty, but, with all that crystal, and, that yeast. Seems it'll come out pretty sweet? Thoughts?

[SMASH3R]

This one's in to mash now for 90 mins. Percentages were taken from Seymour's very helpful ultimate mild recipe thread here:

viewtopic.php?f=5&t=56335&hilit=mild

Recipe I have gone for.
3,200g Maris Otter Pale Malt (EBC5)
200g Rolled Oats (an addition by me for head retention)
240g Light Crystal (EBC100)
180g Dark Crystal (EBC240)
120g Pale Chocolate (EBC525)
60g Black Malt (EBC1300)

30g of 6.6% Wakatu hops to use up for a target 20 IBUs

Fermentation volume target 24L
O.G. target 1.039
F.G. target 1.010
ABV target just shy of 4%
Mashing at 66°C
I will ferment at 17°C ramping to 19°C over the first week, then hold at 20°C for another week. Using Nottingham yeast because it's easily available to me and fresh.
Brewer's Friend website suggests colour will be 43EBC; I was hoping for something almost black in appearance, but we will see what it looks like come kegging time.

[SMASH3R]

Collected 23L at 1.044 in the fermenter, so overshot gravity by about 10% once adjusted back to 24 litres.
I'm really liking batch sparging at the moment; I can't help but get seduced by the beauty of the maths!

Once primary fermentation has died down a bit, I'll chuck in 2 litres of water to dilute. I had slightly higher losses than expected during the boil today, so missing target volume is not entirely surprising!

[seymour]

That sounds fantastic, can't wait to hear how it turns out!

[SMASH3R]

Looking though my recipes and notes, I realise I didn't comment back on this one.

It's okay. Pretty drinkable. I happily had four or five pints in a sitting. 3.9%, so technically creeping into binge drinking territory there

Not a 'black' mild, but very dark brown in colour. A little bitterness/roast from the malts; certainly not unpleasant. Hop additions to 20 IBU is the right place to be for this beer.

I just wish I had a CO2/nitrogen set up to serve this out of corni kegs!

I have a few more mild recipes to try, but I wouldn't hesitate to brew this one again in future. It might be very interesting with White Labs 500 (Chimay yeast)

[MrN]

I realise this thread is pretty old but I was planning on doing a mild this year and it was either going to be GW's Thwaites Nutty Black or Jamil's recipe from Brewing Classic Styles (the one in the OP). Has anyone brewed either or both of these and got a recommendation based on their experience?