Mild?

[ArmChair]

I'm thinking of brewing a easy drinking mild next, something around the 3.9% mark.
Would like it to have good head retention / lacing down the glass.

Does anyone have any suggestions please?

[Morten]

My preferences are:
Oats, either malted or unmalted will work.
Wheat malt.
Torrified wheat.

[orlando]

This is one I'm drinking now and ticks all your boxes.

Recipe: Georgia On My Mild

Style: Mild
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 33.54 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.039 SG
Estimated Color: 31.7 EBC
Estimated IBU: 14.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 84.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.000 kg Maris Otter (Crisp) (4.0 EBC) Grain 1 77.5 %
0.400 kg Crystal Malt (150.0 EBC) Grain 2 10.3 %
0.159 kg Crystal Malt (Light) (60.0 EBC) Grain 3 4.1 %
0.100 kg Brown Malt (128.1 EBC) Grain 4 2.6 %
0.100 kg Chocolate (1000.0 EBC) Grain 5 2.6 %
0.060 kg Caramalt (30.0 EBC) Grain 6 1.6 %
0.050 kg Barley, Flaked (3.3 EBC) Grain 7 1.3 %
7.50 g Admiral [16.56 %] - Boil 60.0 min Hop 8 14.4 IBUs
0.50 tsp Protafloc (Boil 15.0 mins) Fining 9 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 3.869 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.09 l of water at 75.2 C 68.9 C 60 min

Sparge: Fly sparge with 27.32 l water at 75.6 C

[Matt12398]

Looking good Orlando. Nice and complex.

My one mild I did was a disaster and I was very disappointed. Thinking I might need something to christen my been engine soon and this looks good.

[ArmChair]

This is one I'm drinking now and ticks all your boxes.

Recipe: Georgia On My Mild

Style: Mild
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 33.54 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.039 SG
Estimated Color: 31.7 EBC
Estimated IBU: 14.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 84.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.000 kg Maris Otter (Crisp) (4.0 EBC) Grain 1 77.5 %
0.400 kg Crystal Malt (150.0 EBC) Grain 2 10.3 %
0.159 kg Crystal Malt (Light) (60.0 EBC) Grain 3 4.1 %
0.100 kg Brown Malt (128.1 EBC) Grain 4 2.6 %
0.100 kg Chocolate (1000.0 EBC) Grain 5 2.6 %
0.060 kg Caramalt (30.0 EBC) Grain 6 1.6 %
0.050 kg Barley, Flaked (3.3 EBC) Grain 7 1.3 %
7.50 g Admiral [16.56 %] - Boil 60.0 min Hop 8 14.4 IBUs
0.50 tsp Protafloc (Boil 15.0 mins) Fining 9 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 3.869 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.09 l of water at 75.2 C 68.9 C 60 min

Sparge: Fly sparge with 27.32 l water at 75.6 C

This looks spot on, I think I will give this a try cheers

[Clibit]

I know it's a mild but I think I'd want more than 14IBUs. What you reckon?

Great looking grain bill though. I'll put this on the list.

[orlando]

Looking good Orlando. Nice and complex.

My one mild I did was a disaster and I was very disappointed. Thinking I might need something to christen my been engine soon and this looks good.

If you are looking for a malty complex medium bodied beer that you can have 3 or 4 of on a "school night" this is superb. Absolutely delighted with it and a must for the non hopheads. Tasty is the word that kept coming to mind. Brew Club tomorrow so will unleash it on the members to see what the reaction is. It's so different from the beers that seem to rule the roost these days. The other "differentiator" is it is a deep chestnut colour so not a dark mild, which seems to be all I can find these days down the pub.
One for a winter fireside .

[Rookie]

I was at my local shop a couple of hours ago and picked up most of the fixings for a mild.
I brew three gallon batches.
3 pounds pale ale malt
8 ounces British crystal 55
8 ounces melanoiden
4 ounces chocolate rye
4 ounces flaked oats
should be around 1.036
16-18 IBUs home grown goldings
5 grams munton's yeast
I'll be mashing in the low 150s.
I was very happy with this the last time I brewed it, but have chocolate rye on hand instead of the pale chocolate malt I used last time.

[ArmChair]

Thanks guys, I went with this in the end:

Grain Bill:

2900g Marris Otter 70%
500g Crystal Malt 12%
150g Light Crystal Malt 2%
200g Torrfied Wheat 5%
100g Brown Malt 2%
100g Chocolate Malt 2%
100g Caramalt 2%
100g Porriage Oats 2%
90g Flaked Barley 2%

Hops:
10g Admiral 14.5% 60min

Mash at 68°C overnight
Boil for 60 min. Add a pinch of gypsum at the beginning..

Yeast:
Mangrove Jack Newcastle Dark Ale
Ferment at 20°C
Brew to 23 litres
SG:1042 a little higher than expected, as the over night mash must have proved higher.

[orlando]

Does it for me .