Home Brew Forum

Hello,

Just done this:

Ingredients
25L, 90 min mash @ 66-65°C, 90 min boil, Mild water profile
Amount Item Type % or IBU
2.18 kg Maris Otter (5.9 EBC) Grain 68.44 %
0.20 kg Wheat, Torrified (3.3 EBC) Grain 6.31 %
0.20 kg Special B Malt (250.0 EBC) Grain 6.27 %
0.19 kg Amber Malt - Diastatic (50.0 EBC) Grain 5.95 %
0.11 kg Chocolate Malt (Pale) (500.0 EBC) Grain 3.47 %
0.06 kg Black (Patent) Malt (1160.0 EBC) Grain 1.73 %
46.04 gm Fuggles [4.50 %] (90 min) Hops 20.4 IBU
0.25 kg Dememera Sugar (3.9 EBC) Sugar 7.83 %
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile
Measured Original Gravity: 1.035 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 3.30 %
Bitterness: 20.4 IBU
Est Color: 32.2 EBC

At concept it was going to be 'Through A Mild Darkly', but you know how these things change I discovered I had no Crystal , a shock for me as I put it in most things, so replaced that by using up my dia amber and some Spec B (love Spec B). Next I decided to add some sugar just to lighten it up a bit.
The only simple bit was the selecting of fuggles 45g ish, whack 'em in at start of boil.

This will hopefully be a quick brew that'll be fully matured by Chrimbo.

Nicely done

I was looking at the J-Z mild recipe this morning, must got round to brewing one soon.
I tried one of the Durden Park milds at a LAB meeting recently and although nothing like a mild by todays standards (~7%! ) it was drinking fantastically as early as 3 weeks in the bottle.

Think I might be slowly becoming less of a hop-head

1.022 tonight. Doesn't taste even remotely bitter in the sample...yet.

1.016 this morning and still has a head on it Have for the first time got a big bouquet of boiled eggs! Hydrogen Sulphide if I remember back to Chemistry classes. Wondering if it's the heater warming the base of the fermentor directly above it too much/often in this cold weather? I've used the component grains before without this smell. Not concerned though as fermenting smells rarely last, sample tastes less sweet now of course.

Chris-x1 wrote:Have you ever thought of making a beer and just leaving it to ferment Si ?

Seriously though, i'd be concerned about the possibility of infection, particularly in the early stages.

I suppose it's a thought, .

1.012 tonight!

For this sampling, and tell me if I should be more worried, I take a hydro's worth from the tap on my FV which is in a fridge that pongs of CO2/Hydrogen Sulphide (so plentiful O2 exclusion) and after that 20 secs of door on fridge open it's closed again. Other than the presumed 80ml of vacuum sucked air ingress from drawing the sample I wasn't overly concerned i was affecting the brew. The air going in is obviously a concern though.

Hah, I can lose batches many ways, don't worry about that. Good (if dull) point about any residue on the tap . I'll try to stop taking samples so often.

The chance of infection is minimal once the majority of the alcohol has been produced. If you've got clean beer, the odd are not high that you'll contaminate it by taking gravity readings. Of course you want to keep everything nice and clean.

Yeah yeah I know, 1.011 tonight.

Don't let them pinch your dinner money Si. The brewday thread would be a lesser place without your progress graphs, I think they are

Matt

Drinking it tonight and it's really yum Lush, roasty, malty, but light. Happy.

Alls well that ends well. Decent winter drinking, a nice mild!

Matt wrote:Don't let them pinch your dinner money Si. The brewday thread would be a lesser place without your progress graphs, I think they are

Matt

Easy drinker