Dave lines Amazing mild(ish)

[iowalad]

A pale mild looks pretty bland on paper which is why I think it will fit the bill nicely for friends and family!

Actually thinking of brewing the Hook Norton Best Mild as found in Brew Your Own British Ale by Wheeler and Protz in April. It looks very similar to the HN Best Bitter which I just brewed = slightly less alcohol and slighty more crystal (Mild compared to Best Bitter). They even have the same IBUs. Curious as to what if any difference in taste there will be.

[prodigal2]

OK so I bagged and bottled today FG was 1,012 so the higher mash temp did the trick

Taste wise it is malty and a tad fruity(so the late addition of the BX did the trick) all in all a result, though I do believe I would like to try this again with S04.
I always wondered about folks saying about milds that you could drink them straight out of the FV, well they absolutely correct.

Late BX in a mild was I mad, perhaps, but the flavour sits right with a sweet mild

Defiantly a to do again.

[oblivious]

It seam that some modern mild the alcohol content are on the rise, maybe hop aroma/flavor will start to play a more predominate role?

[prodigal2]

It seam that some modern mild the alcohol content are on the rise, maybe hop aroma/flavor will start to play a more predominate role?

It does make sense considering the volatility of hop oils. and because of the low maturation time you get a lot of hop for the little amount added which balances well with the malt profile.
I should add the FWH challenger does read too and offers a good companion to the BX hence the fruityness which makes a good balance to the malt. I could see Styrians working well in this method too, and also you would need to use but a few grams.

I have decided to not to do another stunner FWH experiement with this yeast cake due to the amount of grain in the trub and also I ran out of time

[john1967]

I agree with Ob', definately mash hot if you are using Nottingham, maybe even at 69.

Any ideas how hot to mash with Barnsley water?

John

[Alton_Bee]

I agree with Ob', definately mash hot if you are using Nottingham, maybe even at 69.

Any ideas how hot to mash with Barnsley water?


John

If you look back to the opening post on this thread you should see that "Nottingham" refers to the strain of yeast being used - Not the local water authority...

[oblivious]

and anyway Prodigal is using Spanish water so that's a different kettle of paella all together

I though you had to boil Spanish water or at least only wash your teeth with it

[prodigal2]

I think P2s comes from a hole in the ground by his house.

Its from a spring which most of the village is on(I do have a well too), if there is any maintainance well all muck in and any expenses are shared. There is no water main to the village due to the fact no one wanted it installed.(we have about 4 foot of rain a year so the water table is fine fettle )

Ok so back to the beer. I took a bottle last monday to the LAB meet, which was either brave or stupid as it had only 48hrs in the bottle, but as I did not know when I would next get a chance for other brewers to taste my wares I thought what the heck. The high mashing temp was picked up as there where a few comments about it being a tad thin, though the malt profile was reading. There was a mention of Pheynols(SP?) and a slight smokyness, and lack of carbonation(which is understandable) though all in all people said they would be vary happy to drink it if served in a pub, and considering there where 2 Durden Park members present. I thought that was not bad considering the beer was so young(12 days I think), had been in a cargo hold of a plane the day before, and was made by a novice brewer The hoping was if my fuzzy head remebers right was positivly commented on.

I got home yesterday afternoon and I drew of a pint, and boy it has come on leaps and bounds noe there is more of a mouthfeel from the conditioning, and the hoping is still reading well.
A definate make again, though I think if I can I will mash at a lower Temp and use S04, but I think I will keep the small ammout of amber in. I should also add this style of beer makes alot of sense in our hop strapped times

Though I think I should change the name of the mild to "Inspired by Dave Lines Amazing Mild" considering I changed the grist a tad and used my own hop scheduling. But all of this tinkering was due to all the information from other peoples posts and links on mild from Jims and the CBA.

[prodigal2]

Cheers DaaB. I must admit that it is comparing favourably to the Oscar Wilde Mild I was quaffing on monday at the Wenlock Arms(though that did appear to have a small amount of chocolate malt in).

[BlightyBrewer]

Nottingham has a high level of attenuation and is very neutral so a mild (with a low starting gravity) would end up very thin without much taste. Something less attenuating with more of a flavour profile would be a better choice if mashing cooler such as S04 or Windsor.

If S04 has a lower attenuation, why did my last brew ferment down to a low gravity so quickly? Sorry if I am being thick.

[BlightyBrewer]

........ (how quick it gets there is irrelevant).

That's what I tell the wife.

[john1967]

........ (how quick it gets there is irrelevant).

That's what I tell the wife.

LoL, too true!!

[prodigal2]

Ok so most of this has been drunk. And if I do say so this is a bally enjoyable drop. There is a Black treacle taste, which I think is coming from the Dark demerara which I also primed with. there is a good clean malt flavour with the BX and challenger providing a pleasant balance to the malt to my taste. the thinness that came from the high mash seems to be diminishing to my taste buds.

Do I think I can improve this mild....yes. But I am well chuffed, it is quaffable, quick to be ready, very tasty.

The only downsize is the wife now has the taste for mild And is wondering if a mild could be one of the House beers. If I had not damaged the tendons in my right hand I would have already got another mild on the go with 50grms of Chocolate malt in.

[prodigal2]

If I had not damaged the tendons in my right hand I would have already got another mild on the go with 50grms of Chocolate malt in.

I expect the eyesight is a little shaky by now too

Yes I do believe a trip the opticians is in order