Some mild advice

[killer]

A very last minute brewday opportunity has come up for tomorrow. Having knocked out a whole bunch of 6% IPA's recently I'm ready to have another crack at an easy drinking malty mild. Something I could have 2 pints of on a schoolnight and not know I drank the morning after. Having had a good look around on here I knocked together the following recipe. Any feedback or suggestions would be greatly appreciated before I kick off at around 10AM tomorrow. The water is already treated with acid but I would take any suggestions on other mineral additions. My proposed profile is below.

Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.73 %
Colour (SRM): 13.3 (EBC): 26.2
Bitterness (IBU): 21.6 (Average)

3.2 kg (82.05%) Maris Otter Malt
300g (7.69%) Crystal 60
100g (2.56%) Chocolate
100g (2.56%) Flaked Barley
100g (2.56%) Munich I
100g (2.56%) Torrified Wheat

30g (1.3 g/L) Challenger (6.1% Alpha) @ 60 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safale S-04

Water Profile

Ca 100ppm Mg 5ppm Sodium 10ppm SO4 55ppm Cl 65ppm Bicarb 45ppm

Cheers

Cillian

[jimp2003]

HI Cillian.

I wouldn't want to comment on the water treatment as that really is not a strong area for me. But for the recipe I would drop the munich and torrified wheat as I think the beer would be better just using the first four ingredients on their own. Just add another 200g of pale malt to keep the OG where you want it.

[killer]

HI Cillian.

I wouldn't want to comment on the water treatment as that really is not a strong area for me. But for the recipe I would drop the munich and torrified wheat as I think the beer would be better just using the first four ingredients on their own. Just add another 200g of pale malt to keep the OG where you want it.

Hi Jim, I think you are reading my mind. I guessed munich might not be 100% appropriate for the style and with all that Crystal and a 67° mash I didn't think I would need Torrified wheat for body/ head.... Thanks for the suggestion. I did want to take out the wheat and I probably will. You don't think 100g munich would add any complexity at all to the beer ?

[jimp2003]

I really don't think the munich will add anything at that level (2,6%). The flaked barley will be helping with the body so you could up that to 200g instead of using the torri wheat.

[Matt12398]

Is that your current water profile or what you are aiming for?

If you want a helping hand with water, Bru'n Water has a mild water profile built in. It may help give you a suggestion to what to aim for.

[killer]

Hi Matt,

It's based on the malty amber profile from Bru'n'Water which is almost identical to the Mild profile. I was hoping to get feedback from people who had played around with water profiles for this type of beer. In the absence of experience my starting point will certainly be B'n'W.

Cheers

[Matt12398]

Good call. I've found the profiles in Bru'n Water to be pretty good. If you don't get any other advice at least you have something to try.

[Rookie]

I did a mild recently using chocolate rye malt in place of my normal pale chocolate malt. I'm quite pleased with the results.

[killer]

Well I brewed this using JIm's suggestions in the end - so if it doesn't work out it's all his fault. I replaced a little of the challenger with EKG as I didn't have enough. And I also used a malty amber B'nW' profile. Misplaced my hydrometer so no idea of OG (kept 200mL in the fridge for when I do find it). I'm eager to use Rye in a beer but don't currently have any. I was planning a Rye IPA for later on in the year as I've tasted a couple of nice examples recently.

Cheers

[DeGarre]

Cillian, which rye beers did you taste and how would you describe the rye in them? I've never brewed with rye malt but am going to have 12% of it in a 1048 bitter with Fuggles and some scrap Pacific jade and Kohatu. Apparently 12% is a "sweet spot" for rye malt, lol. Cheers.

[Rookie]

Cillian, which rye beers did you taste and how would you describe the rye in them? I've never brewed with rye malt but am going to have 12% of it in a 1048 bitter with Fuggles and some scrap Pacific jade and Kohatu. Apparently 12% is a "sweet spot" for rye malt, lol. Cheers.

Concensus on rye % on U S forums is 20%. I am bottling a batch of rye bitter (with 20%) tomorrow. I took a taste when I checked the gravity and am happy.

[orlando]

Cillian, which rye beers did you taste and how would you describe the rye in them? I've never brewed with rye malt but am going to have 12% of it in a 1048 bitter with Fuggles and some scrap Pacific jade and Kohatu. Apparently 12% is a "sweet spot" for rye malt, lol. Cheers.

Concensus on rye % on U S forums is 20%. I am bottling a batch of rye bitter (with 20%) tomorrow. I took a taste when I checked the gravity and am happy.

I made a rye malt based beer using 10.6% and it remained a hint of rye at that level so 20% makes sense, but then the insane hopping Americans go in for worries me slightly, one to try I suppose and make up your own mind.

[DeGarre]

Sorry for OT. Good to know, will increase to 15%.

[jimp2003]

Well I brewed this using JIm's suggestions in the end - so if it doesn't work out it's all his fault.

I will be blaming the water treatment if it doesn't turn out well!

I am sure it will be really good - keep us updated.

Cheers!

Jim

[Rookie]

Cillian, which rye beers did you taste and how would you describe the rye in them? I've never brewed with rye malt but am going to have 12% of it in a 1048 bitter with Fuggles and some scrap Pacific jade and Kohatu. Apparently 12% is a "sweet spot" for rye malt, lol. Cheers.

Concensus on rye % on U S forums is 20%. I am bottling a batch of rye bitter (with 20%) tomorrow. I took a taste when I checked the gravity and am happy.

I made a rye malt based beer using 10.6% and it remained a hint of rye at that level so 20% makes sense, but then the insane hopping Americans go in for worries me slightly, one to try I suppose and make up your own mind.

Some brewers do go nuts with the hops.
Yesterday I bottled my rye bitter, it turned out great with IBUs in the mid 20s.