Boddingtons Mild Ale

[Orfy]

If a pub sold it as slops for a nicely reduced price I am sure people would love it....

Hell, if a chip shop can sell the old bits of batter (realy can't remember the name - been down south too long) at the end of the night, then why can't a pub sell slops? Okay, dregs from the left over pints is taking it a bit far.....

Scratchings.

[bitter_dave]

I split the batch and made 5 gallons with Muntons premium gold yeast and the other half with Safale S04. I'm drinking the muntons half (FG 1.008) at the moment

Will be interested to hear what differences there are between the safale and muntons halves as I've never used the Muntons yeast.

[Frothy]

This recipe is excellent!

I split the batch and made 5 gallons with Muntons premium gold yeast and the other half with Safale S04. I'm drinking the muntons half (FG 1.008) at the moment and it's crystal clear after being fined with auxiliary finings on the 4th day then isinglass in the keg on the 6th day. Ready to drink & tastes great on the 7th day without any off-flavours.

Good for you
Is there much difference between finings & isinglass? Recipe looks interesting Mysterio is it quite a dark beer?

Matt

[mysterio]

Isinglass is a kind of fining. It's the standard fining for real ale as far as I know and it's certainly the most effective I have used. It's used primarily to pull yeast out and it does this in about 24 hours. You can then draw the first half pint of gunk from the cornie keg (or use it in the secondary), after that it's crystal clear. Although, make sure you don't move the keg after using it or you'll kick up more yeast, and it didn't settle out at all when I used it on a lager. I now understand that isinglass doesn't react with lager yeast.

Yeah the beer is a very nice dark red/brown, however it doesn't taste at all like a dark beer. I'll definately brew this again.

[mysterio]

I posted somewhere else that the S04 and the Muntons Premium Gold batches taste the same but I don't agree with that after a few more drinks. The Muntons one is excellent 2 weeks after fermentation. Quite neutral but with definate ale character. The S04 is fruiter with a tart aftertaste that i'm not so keen on.

I thought I would pick the S04 over the Muntons but I think i'll stick with the Muntons as my standard dry ale yeast.

[bitter_dave]

I posted somewhere else that the S04 and the Muntons Premium Gold batches taste the same but I don't agree with that after a few more drinks. The Muntons one is excellent 2 weeks after fermentation. Quite neutral but with definate ale character. The S04 is fruiter with a tart aftertaste that i'm not so keen on.

I thought I would pick the S04 over the Muntons but I think i'll stick with the Muntons as my standard dry ale yeast.

That's interesting - it never occurred to me to use Munton's yeast; I always imagined it would be substandard for some reason, perhaps I'll give it a try What was the FG with the safale half?

[mysterio]

They both came in at roughly 1.008. I thought the same about Muntons yeast because I never really liked their kits, I got the idea to use their yeast on another forum. Might split a batch between Muntons & Nottingham next.

[PieOPah]

I've almost exclusively used Muntons Premium Gold.

The only reason I use this is because when I first started brewing with extract (kits I used the supplied yeast) this yeast said that one of the properties was that it formed a tough jelly like sediment.

The first time I used it I bottled and was able to pour off the entire bottle without disturbing the sediment at the bottom. More recent brews haven't been as perfect but I still like it as a yeast.

I can't really comment on what it does or doesn't add flavour wise as I haven't really had much to compare it with!

Maybe sometime in the future I will split a batch.

[NzDan1]

Isnt that 'Chips and Scraps' PoPs?

Scraps, that was it...

They call them crispys over here!

[onlooker]

It might be a good idea to mash at a slightly lower temp to get a more fermentable wort Wink

I would go the oppersite with a Mild , mash hot to make sure you have enougth bodey at low gravities.

If filtering back hasnt been made illegal it should be. There used to be special dodgy beer engines that sucked the contents of the drip trays back into the line to reduce wastage from sparklers, the easy solution is to just take off the sparkler... but now Im just being contentious.

[GTATTY]

I originally come from York and we called them 'scraps'

I now live in the black country and they call them 'batters' here!

I've never been charged for them though.

Graham

[louthepoo]

The chippy near me doesn't do batter bits anymore - they said they're not allowed to - its a health and safety issue!! - I dont care, chuck em on!!

[SteveD]

It's certainly a shame to see beer styles dying out. In Scotland, I've never seen mild in a pub.

Isn't that because they designate their styles differently in Scotland? 60/- might approximate a weaker mild, particularly with the Scots tradition of lower hop rates. (tight gits )

[steve_flack]

My understanding is that the 60/-, 70/- and 80/- styles are a bit like boys bitter, best bitter and strong bitter/esb styles....roughly the same only variations in strength.

[mysterio]

They're usually called light (60), heavy (70) and export (80) up here. I think the schilling designation was to do with the tax, I.E. more alcohol means more tax. They're usually a bit fuller bodied and less bitter than your average English bitter. Less fruity esters too and sometimes some unexpected yeast flavours like smokiness.