Making a simple English Mild.

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Kyle_T
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Location: Essex

Re: Making a simple English Mild.

Post by Kyle_T » Mon Jun 25, 2018 12:34 pm

Honk wrote:
Sun Jun 24, 2018 12:22 pm
I would like to give something like this a go, but with 95% pale malt, 5% chocolate malt and 11% invert no 3 sugar, something does not quite add up I think?

Also if using a combination of golden syrup and black treacle to replace the invert no3 do you know the percentages of each to use?
As I learnt when making Mild like a mad man, a lot of the old breweries used sugar as a percentage of the total grain bill, ie: a 3kg grain bill would also use 330g of sugar to boost the gravity to the target SG, the first Mild I made was this:

Ridleys Mild
13A. Dark Mild

Recipe Specs
—————-
Batch Size (L): 23.0
Total Grain (kg): 2.997
Total Hops (g): 51.00
Original Gravity (OG): 1.034 (°P): 8.5
Final Gravity (FG): 1.007 (°P): 1.8
Alcohol by Volume (ABV): 3.54 %
Colour (SRM): 19.3 (EBC): 37.9
Bitterness (IBU): 24.2 (Tinseth)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
—————-
2.565 kg Maris Otter Malt (85.59%)
0.297 kg Invert Sugar No. 3 (9.91%)
0.135 kg Black Patent (4.5%)

Hop Bill
—————-
20.0 g East Kent Golding Pellet (5% Alpha) @ 90 Minutes (Boil) (0.9 g/L)
17.0 g Fuggles Pellet (4.9% Alpha) @ 90 Minutes (Boil) (0.7 g/L)
14.0 g Styrian Golding Pellet (2.7% Alpha) @ Cask (Dry Hop) (0.6 g/L)

Misc Bill
—————-
1/2 Protofloc Tablet @ 15 Minutes (Boil)
30.0 ml Brewers Caramel @ Cask (Racking)
Mash at 68°C for 90 minutes.

Cheers.
My Ridleys' Brewery Blog:
http://www.theessexbrewer.wordpress.com

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Kyle_T
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Location: Essex

Re: Making a simple English Mild.

Post by Kyle_T » Mon Jun 25, 2018 4:12 pm

EddtheBrew wrote:
Mon Jun 25, 2018 1:05 pm
Hi Kyle T ,
Now for the tricky part !! ;
When calculating the weight of malt , and the sugars weights , follow this quick route:
Calculate the wort composition (weight of ingredients to the mash run) at the expected gravity @ copper/ boil up , eg 85% Pale Ale, 7% Crystal Malt, 5% Amber Malt, 3% Terrified Wheat to say 1.034° on an OG of 1.050 , leaving roughly 1.010° as the condensing ° , so the gravity would be around 1.044-5° at the sugar addition point , and around 1.052° at the end of the boil , with some liquoring back to attain target og .
That's a rough rule to follow , though a great deal depends on style & comparative gravity and desired taste etc .
Hope that helps,
Cheers
Edd
Hello Edd,

Thanks for the information, whilst the maths goes above my head I can see the practice behind it in respect of adding sugar within the last 15 minutes of the boil at the home brew level, using the simple method of making the sugar addition a percentage weight of the grain works if you are less academically inclined, such as myself and once you know what to expect gravity wise, targets are easy to achieve.
My Ridleys' Brewery Blog:
http://www.theessexbrewer.wordpress.com

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Kyle_T
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Location: Essex

Re: Making a simple English Mild.

Post by Kyle_T » Mon Jun 25, 2018 5:34 pm

I once spoke to Michael Gray and some of the brewing ledgers exist back to 1880 or just before in the Essex Records Office, as for Ridley's, Greene King has them languishing in the back of a damp cellar and aren't going to let people have access to them any time soon.
My Ridleys' Brewery Blog:
http://www.theessexbrewer.wordpress.com

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Eric
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Re: Making a simple English Mild.

Post by Eric » Thu Jun 28, 2018 10:35 pm

Thanks Edd, Dutton's mild is now on the brewing list although it will be a few weeks before it reaches the front of the queue. Since first drank in 1962 in a Dutton's pub in Penruddock, I'm unsure when it was consumed last, but it's been yearned for a long time. That hop schedule might well be what made the beer what it was.

I've no mild malt in stock, so thinking at present to substitute Munich malt, which might help it get nearer the original colour. Interesting choice of yeast.
Without patience, life becomes difficult and the sooner it's finished, the better.

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Eric
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Re: Making a simple English Mild.

Post by Eric » Fri Jun 29, 2018 7:11 pm

EddtheBrew wrote:
Fri Jun 29, 2018 1:43 pm

Hi Eric,
If you're using Munich malt , drop the % by 1/2 and replace with pale ale malt , might need to play with the caramel for colour correction though ,
Best Regards
Edd
Thanks Edd, didn't see the caramel and with no mild malt thought Munich would get nearer the colour. Will have another look at what is in stock and having caramel to hand will bear in mind what you advised.
Without patience, life becomes difficult and the sooner it's finished, the better.

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Re: Making a simple English Mild.

Post by Rookie » Sun Jul 15, 2018 7:28 pm

Eric wrote:
Fri Jun 29, 2018 7:11 pm

Thanks Edd, didn't see the caramel and with no mild malt thought Munich would get nearer the colour. Will have another look at what is in stock and having caramel to hand will bear in mind what you advised.
I've read that some brewers go with vienna malt in place of mild.
I'm just here for the beer.

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Re: Making a simple English Mild.

Post by Rookie » Mon Aug 06, 2018 7:42 pm

Once I'm able to brew again I've got to do a mild.
I'll probably have to brew with extracts for a while, anyone have any good extract mild recipes?
I'm just here for the beer.

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