Dave lines Amazing mild(ish)

[prodigal2]

Ok so today I will be making DL amazing mild.
For 18L assuming 70% efficiency

2kg pale malt
119grms roast barley
119grms crystal
360grms of demerara sugar

Hops I have yet to decide, I am tempted to go with either goldings/brambling x or challenger or perhaps a mix. what ever I FWH with my copper hops which will be in the 8-14grms mark.

I also will be trying gypsum for the first time on this beer, I just need to decide how much to add to the copper.

Yeast will be good ole Nottingham as I don't have any S04 in stock

I'm sure I have forgot something, but I need to get back into the roll of brewing again.

Right of to sort out the washing up and then on with the brew day.

[oblivious]

Looks good, maybe mash a little higher if your using Nottingham

[prodigal2]

Looks good, maybe mash a little higher if your using Nottingham

Cheers Ob I was thinking of mashing at 68C

The Hoping I'm thinking of is 14grms challenger FWH and a late addition of 8grms of BX at 80C. I will make my mind up latter.

[prodigal2]

I agree with Ob', definately mash hot if you are using Nottingham, maybe even at 69.

That would mean I should dough in at 75C if memory serves?

[oblivious]

maybe 80c and have some ice cube on hand

[nobby]

I agree with Ob', definately mash hot if you are using Nottingham, maybe even at 69.

Why is this?? to try and get some residuel sugars ??

[prodigal2]

doughed in at 78C and my mash is at 69C. Though I had the ice cubes and a kettle on standby.

Re the hops I will go with challenger as FWH and then 8grms of BX as late addition.

Most of this batch will be going into my wineboxes, and about 4L bottled

[J_P]

Does it need late hops? Aren't milds more about the malt presence.

IMO Bramling X is a wonderful soft tasting hop that would sit well in a good malty mild

[prodigal2]

Does it need late hops? Aren't milds more about the malt presence.

You are quite right DaaB, though in reading around there does seem to be quite a few milds that have a late additions. perhaps put the BX in at 15mins, or perhaps not at all. I noticed that Oblivious had a late addition in his Dark mild. But then again he had chocolate malt to balance it out. I just wanted a tickle of the fruityness of the BX to sit with the malt profile.

And also from the CBA website

Don's Mild Ale

OG40

An old fashioned Midlands-style mild ale. Old-fashioned meaning stronger.

30 litres initial volume.

Liquor:
About 50 litres boiled for 30 minutes, settle overnight and racked off any sediment. No added salts are necessary with the mains water I have. The softer the mains water the better. Avoid using gypsum.

Mash tun:
Pale malt (86%) 4.054 kg
Amber malt (2%) 0.1 kg
Roasted barley (6%) 0.310 kg
Flaked barley (6%) 0.331 kg

Mash volume: 12 litres.
Mash time: 90 minutes.
Mash temperature: 63C.

Copper:
Fuggles (4.3 alpha acid) 82g 90 minutes.
Fuggles 28g 15 minutes.

Boil time 90 minutes, settle 15 minutes before cooling.

The percentages given are extract percentages. The quantities are based on a mash efficiency of 83%. The mash temperature of 63 degrees is very important; please don't let it get any higher or it will completely change the result. Initial volume is 30 litres. Suggested yeasts are Wyeast 1028 London, Worthington White Shield, King & Barnes Festive Ale. Fermentation is usually very brisk. Drop with aeration after 24-36 hours, when the yeast head subsides.

This ale can be ready to drink in as little as 10 days after casking, which I normally do 5-7 days after pitching, the low mash temperature meaning that there are fewer residual fermentables to help with conditioning, so it needs to be casked sooner. I hope you like it. Don certainly does!

Ken Appleby

[ECR]

Hope it went well P2

[prodigal2]

Yeast was pitched a couple of hours ago using DFS.
I achieved 1,038 OG just shy of 18L I should add that I ended up using 2.1kg of pale malt, and I added 50grms of torrified wheat.

I added my BX at 10 minutes. I added just a teaspoon of gypsum to the copper, just to see what it does to my soft water(i know about as scientific as feeling in the dark). And as per usual I added Irish moss, and yeast vit at 10 mins along with my sugar and BX.

I am looking forward to this, seeing as its a tad bit of a experiment, speaking of which the yeast cake from this will be used on another Stunner FWH experiement

[mysterio]

Good luck p2. I've got 10 gallons of mild sitting in the FV for coming on two weeks now, should really shift it into kegs this weekend.

[prodigal2]

Good luck p2. I've got 10 gallons of mild sitting in the FV for coming on two weeks now, should really shift it into kegs this weekend.

Cheers Mysterio. I have realised that the only way I will get a mild is if I brew one myself seeing as every decent pub I go to they have either run out, OR they are being tapped tomorrow I would like to try out a pale mild at some stage.

[iowalad]

Supping my dark mild as I type - pretty tasty. Used BX but only had a bittering hop, no late hop addition in mine. I think a small hop addition of BX at 15 minutes may hit the spot.

I am enjoying this beer a lot. It may be just a little sweet but something I can work on in time!

I am brewing my first pale mild in early April. I figure it will go over well with the bud/miller/coors crowd here.

[mysterio]

They serve TT Golden Best in my local quite often. I find it pretty bland I don't know if there are any other pale milds available.