Dark mild

[oblivious]

Hi all

Was planning on doing Dark mild based on Jamil’s recipe next week

Here it is

23liters

Mild malt 4.35 kg
Crystal 55L 0.400
Crystal 150L 0.272
Pale chocolate malt 0.272

Hops

Bramling Cross 25g 60min
Bramling Cross 12g 2min

Yeast

WLP002


I thought Bramling Cross will add some fruity currant aromas that would go well in the beer


What people opinion on the recipe and hop choice

[Barley Water]

I can not comment on the hops because I have never used that variety however I think that the formulation you have there will be very good. I usually like beers that are a little less hoppy with more malt. Also, the use of two crystal malts will make it interesting and help with body. What do you expect the O.G. will be and how many units of bittering do you anticipate?

Are you going to do anything unusual in terms of processing? I would be interested in knowing the details of your mash schedule as well the fermentation temperature. I am always looking for little ways to make my beers a little different so any suggestions would be helpful. I think Milds/Brown ales are very good beers which are under appreciated by both the masses and homebrewers (at least on this side of the pond). I guess it's because they don't have the more extreme flavors of some of the other styles.

[oblivious]

thanks for your thoughts Barley Water.

the O.G. is expected to be around 1.049 and IBU's of 24


I am planning to mash at 66-67c, i will keep you posted

[steve_flack]

I've made JZ's recipe at a more normal (for a mild) OG 1.032. I used Challenger for a single addition. It's a nice recipe.

[Barley Water]

Sounds very nice. We would call that a Brown ale over here, the only difference I can see between the two styles being the original gravity. I have high hopes for the Brown I just made as I boiled down the first runnings and got a very nice little toffee flavor going (thanks for that idea Delboy). I also added some toasted oats so it will be interesting to see what if anything they added to the mix. Anyhow, good luck with your brew, let us know how it turns out.

[Aleman]

I think that its likely to be unbalanced, with a high body, and sweetness from the Crystal, and then not enough bitterness from the hops to counteract it.

If you do make this beer, then can I suggest that you mash at the low end (say 63-64C) of the temperature rang to make a more fermentable wort, and hopefully loose some of the cloying sweetness of the crystal.

Personally I try and restrict the crystal to between 5 and 10% keeping with light crystal, use a proportion of mild or Munich malt. Mash it warm (68C) and then add no more than 5% soft dark brown sugar to the boil. That way you get the residual sweetness from mashing high, the flavour of the crystal, without it becoming dominating, and the lightness to drink as you've cut the body with the sugar. This all lets the hop character come through to balance it.

Just my opinion though

[Skotrat]

Hi,

I love Bramling Cross in traditional Brown Porters and in Milds.

They are a very different beast than other hop varieties. The currant aroma is an acquired taste for sure.

I say go for it.

There is way too much Crystal in that recipe. JZ seems to do that quite often but I am not really one to talk too much about too much crystal

[steve_flack]

I can say that at 1.032 I don't notice the crystal being overpowering. At higher OG's maybe you would. It's worth saying that JZ's original recipe has OG 1.035 so I've weakened it a bit and oblivious has upped it quite a bit.

[oblivious]

Thank you all for the input so far

So after reading through Mild Ale: History, Brewing, Techniques, Recipes, I have decided to amend the recipe, as it appears they can be a high percentage of crystal malt there usually is a similar percentage of sugar added, I suppose its to balance it out the crystal

I have reduced the O.G. to 1.044-.045

Here is the amended recipe for 23 liter


Mild malt 3.54Kg (76.5%)
Crystal 55L 272g (6%)
Crystal 105L 272g (6%)
Pale chocolate malt 272g (6%)

Demerara sugar (last 15 mins) 272g (6%)



Hops (23IBU’s)

Bramling Cross 25g 60min
Bramling Cross 12g 2min

Yeast

WLP002

[oblivious]

Kegged this up to night, final gravity 1.014 give around 4.1%. I intend to give it a good week and half before tasting.

[prodigal2]

Have you had a taste of this mild yet Ob?

I have a hankering to brew a mild, and using BC would fit in with my stores.

[oblivious]

yea, been a bit slow to carbonate up with the cold weather, but the combination of the WLP002 and pale chocolate malt are fantastic. Poured a half last night a could get the smell of milk chocolate!

Hope full should be coming into in prime in the next week

[delboy]

yea, been a bit slow to carbonate up with the cold weather, but the combination of the WLP002 and pale chocolate malt are fantastic. Poured a half last night a could get the smell of milk chocolate!

Hope full should be coming into in prime in the next week

That WLP002 is some yeast, i think its my favourite, it just seems to lift beers to a new level.

[oblivious]

That WLP002 is some yeast, i think its my favourite, it just seems to lift beers to a new level.

yea is starting to become my house yeast of low to medium gravity beers, i think i would also like to try the ringwood WLP005.

I was think WLP002 would be a great yeast for a summer bitter, Maris otter, some nice hops and WLP002. might even turn some lager drinkers with it

[prodigal2]

Thanks for that OB, now I'm home I have a sneaky feeling that a mild will be made.