SARAH HUGHES DARK RUBY MILD (a strong mild recipe)

[jez666]

Thanks for the help I'm going to get it going on Friday

[mozza]

Thanks for the help I'm going to get it going on Friday

Let us know how it goes

[Matt12398]

If you end up using Windsor I wouldn't mash that high as it will never get down low enough, particulaly with a mild with a grain bill as big as this.

[jez666]

Hi Matt, I'm using Crisps would that be ok?

[mozza]

Hi Matt, I'm using Crisps would that be ok?

Crisp's malt is excellent stuff. If you're using danstar Windsor yeast then mash low at 64 or even 63 degrees but if using a highly attenuating yeast I would mash high (eg Nottingham)

[mozza]

Hi Matt, I'm using Crisps would that be ok?

Crisp's malt is excellent stuff. If you're using danstar Windsor yeast then mash low at 64 or even 63 degrees but if using a highly attenuating yeast I would mash high (eg Nottingham)

[Matt12398]

It wasn't the malt that concerned me. If you're brewing something as strong as Sarah Hughes you're not going to experience the lack of body you might with a low gravity mild below 4%. If you use Windsor yeast though which is known for its low attenuation pay more attention to your mash temp.

[Matt12398]

Double post

[jez666]

Sorry thought you meant the malt not the yeast I am going to use Wyeast 1968.

[Matt12398]

Good choice. Love it.

[Kingfisher4]

Thanks to this thread and the search engine on JBK, I recently brewed a variant of this with MJ15 Empire ale.

So good the ingredients are weighed out as my next brew. Thanks again.