Milds Again

[Matt12398]

A week on Saturday I'm doing my first brew in a while and it will be my first mild.

I'm going to be doing a recipe based on Graham Wheeler's Hyde's Dark Mild which comes out around 3.5% ABV but I've upped my grain bill so it should come out at 3.7% ABV but if my efficiency doesn't work out so well in my new mash tun then hopefully it won't matter too much.

The questions I have mainly relate to my yeast choice. I've decided to use Danstar Windsor just to make life simpler with dry yeast. The recipe says to mash at 67 degrees but I was always led to believe that with a low gravity mild you'd want to mash nearer 69 degrees. What concerns me though is that I've heard people say that Windsor finishes a bit high so I'm wondering if it's necessary to increase the mash temp because the yeast won't ferment it as dry and therefore means the higher mash temp is not necessary.

I was also considering adding a small amount of rolled oats to give it a bit more body. I was wondering what a good quantity would be for a 25 litre batch and whether it's necessary depending on mash temp and yeast choice.

Mainly I just want to get some good beer at the end of it but with low gravity mild with not a lot of hop flavour to hide behind I imagine it's a bit more technical so would like a bit of advice.

[seymour]

Excellent plan. I'd stick to the 153°F/67°C recommended mash temp, because as you say, Windsor struggles to attenuate fully as it is. You'd likely only consider raising the temperature if you were using a more efficient yeast like Nottingham or S-04/Whitbread-B. As far as rolled oats, I'd recommend 4 or 5 oz, around 140 grams. Do your best to ferment in the warm end of the range, around 68°F/20°C (or even higher), which will likely require a brew belt or submersible aquarium pump this time of year.

Happy brewing!

[Matt12398]

Thanks Seymour. I knew someone like you would come along with some good knowledge.

I think a few oats will do just the trick.

I'm only semi cloning the beer so not too bothered about following the recipe exactly. I'm swapping crystal for dark crystal. Any thoughts?

I'm lucky that I do have temperature control so can get it fairly stable at 20 like you suggest.

[seymour]

...I'm only semi cloning the beer so not too bothered about following the recipe exactly. I'm swapping crystal for dark crystal. Any thoughts?...

Nothing wrong with substitutions. You're the master of your brewery, after all. It'll come out great.

[Matt12398]

Excellent. I'll report back.

[Rookie]

I think a few oats will do just the trick.

I use 10% oats in my mild recipe.

[TC2642]

As far as rolled oats, I'd recommend 4 or 5 oz, around 140 grams. Do your best to ferment in the warm end of the range
Happy brewing!

Must try this, Do you put them directly into the mash or create a porridge first and add later?

[seymour]

As far as rolled oats, I'd recommend 4 or 5 oz, around 140 grams. Do your best to ferment in the warm end of the range
Happy brewing!

Must try this, Do you put them directly into the mash or create a porridge first and add later?

Just include 'em in your mash with everything else. To a certain extent, cereal grain is cereal grain, the enzymes know what to do...

[seymour]

BUMP.

So, how'd your mild turn out?

[Matt12398]

Hey Seymour. To be honest I'm a bit disappointed with it. It has some nice yeasty aroma from the Windsor and some good breadiness but not a lot else. It's a bit on the thin side and although it finished at 1016 it has very little in the way of residual sweetness. I seem to be able to do a good pale ale but my dark beers are often a let down. I have a water report now though so plan to treat the water accordingly for the next brew to see if that improves things.

To finish on a positive though, your Amarillo ale that I did is really coming into it's own after 3 weeks in the bottle.

[seymour]

Cool news about the Amarillo. Best of luck on your continuing battle against the browns!