SARAH HUGHES DARK RUBY MILD (a strong mild recipe)

[seymour]

This beer has come up a few times lately, so I dug up this clone recipe and reposted it here for convenience:

SARAH HUGHES DARK RUBY MILD

6 US gallons =5 Imperial gallons = 22.7 L

FERMENTABLES
75% = 5 kg = 11 lbs, English Maris Otter 2-row pale ale malt
25% = 1.65 kg = 3.64 lbs, English Crystal Malt

HOPS
41 g = 1.4 oz, Fuggles, 90 minutes
35 g = 1.2 oz, Goldings, 90 minutes
20g = .7 oz, Goldings, 15 minutes

MASH at 156°F/69°C until converted

BOIL 90 min

YEAST: your favorite English ale strain

STATISTICS (assuming 70% mash efficiency and 75% yeast attenuation)
OG: 1.063
FG: 1.016
ABV: 6.1%
IBU: 42
Colour: 18° SRM/36° EBC

[scuppeteer]

One of the finest milds I have ever had.

Definitely worth a go with that recipe Seymour. I would have thought there would be other malts than just the Pale and Crystal though, bit of chocolate or amber somewhere maybe? Don't suppose it lists the AA% anywhere?

[seymour]

...I would have thought there would be other malts than just the Pale and Crystal though, bit of chocolate or amber somewhere maybe? Don't suppose it lists the AA% anywhere?

I was surprised too, and no, I haven't seen any alpha acid specs. I found this basic recipe in Jymbo's Hop and Grain recipe database. It's also in the Brew Your Own British Real Ale book; similar grainbill, but less alcoholic and less hoppy. Also, look at the colour rating - how does 15% crystal compute to 27°SRM/54°EBC? To your point, chocolate malt instead of crystal would accomplish that. I hope Graham doesn't mind my re-posting the following:

85% = 5100 g, pale malt
15% = 900 g, crystal malt (how dark?)

34 g, Goldings hops, 90 min
40 g, Fuggle hops, 90 min
(no late hops called for)

mash @ 67°C

OG: 1.058
ABV: 5.6%
IBU: 30
COLOUR: 27°SRM/54°EBC (how would this come out so dark?)

[Cozzyb]

That Crystal seems high, the kit I bought for a SH DR had only 900g of Crystal in it and it tastes nice.

[micmacmoc]

I've done grahams version three times now, i love it! The taste is surprising for just maris otter and crystal. Though for a mild it benefits from quite long conditioning. I remember the first batch I made I hated, left it for three months and wow! It was beautiful after that!
Strongly recommended!

[Baldbrewer]

Can i use harvested Danstar Notts yeast to bre this or should I use SA-04?
Cheers all.

[seymour]

You could, but both Nottingham and the Whitbread-B will attenuate higher, thus eliminating much of the heavy body we're describing. It'll come out thinner like a typical brown ale or bitter. To differentiate it as a mild, ideally you want a lower attenuating strain like Windsor or Fullers.

[mozza]

I'm currently brewing this today using the second recipe posted. I'm not really a fan of ales once they get beyond 6% but because of all the reviews on here I'm gonna give it a whirl!

Sam

[seymour]

I'm currently brewing this today using the second recipe posted. I'm not really a fan of ales once they get beyond 6% but because of all the reviews on here I'm gonna give it a whirl!

Sam

Best of luck, make sure to let us know how it turns out!

[mozza]

It's in bottles in the kitchen now, the colour is really surprising given, like you have all said, it's just crystal that achieves this. I can't wait to try it but as its so strong I am definitely going to wait until at least July before having a taste!

[jez666]

hi Sam, how did this turn out? I'm keen on trying it myself

Jez

[Fido97]

I did this last year as my christmas brew but with a twist. Threw in a load of figs into the secondary. I used Wyeast Thames Valley (think its 1275?) with superb results.

[mozza]

hi Sam, how did this turn out? I'm keen on trying it myself

Jez

Well I'm not a huge fan actually but I did try the real thing at a beer festival and the graham wheeler recipe is nearly spot on. Mine was 5.7% and the real deal was 6 %. I'd suggest some oats and to mash quite high because mine lacked body a little but still it's a good clone

[jez666]

[quote="mozza"][quote="jez666"]hi Sam, how did this turn out? I'm keen on trying it myself

Jez[/quote]

Well I'm not a huge fan actually but I did try the real thing at a beer festival and the graham wheeler recipe is nearly spot on. Mine was 5.7% and the real deal was 6 %. I'd suggest some oats and to mash quite high because mine lacked body a little but still it's a good clone [/quote]

Thanks for the reply, I've got some pale wheat left over do you think adding some of that might be ok? What temp would you mash at? Sorry for all the questions I'm still learning the ropes. I love the original so if it comes out somewhere close that will do for me.

Jez

[mozza]

I think Seymour's recipe there is spot on. 69 degrees I'd go with and yes I'd definitely throw some in