Euston Mild

[SiHoltye]

Hello,

I am thinking about brewing a tasty mild. Does this recipe look tasty?
I'm hoping for a nutty(choc), roasty(black), luscious(Cry&Belg), ever so slightly fruity(Yeast & aroma addition hops) dark mild.
Any thoughts welcomed.

25L, 90min mash @ 67.8°C, 90 boil

Ingredients
Amount Item Type % or IBU
3.25 kg Maris Otter (5.9 EBC) Grain 84.00 %
0.39 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 10.00 %
0.12 kg Chocolate Malt (Pale) (500.0 EBC) Grain 3.00 %
0.08 kg Special B Malt (250.0 EBC) Grain 2.00 %
0.04 kg Black (Patent) Malt (1160.0 EBC) Grain 1.00 %
45.00 gm Fuggles [4.50 %] (90 min) Hops 21.1 IBU
15.00 gm Fuggles [4.50 %] (0 min) Hops -
1 Pkgs Sussex Dual (Brewlab #1004) Yeast-Ale

Beer Profile
Est Original Gravity: 1.036 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 3.54 %
Bitterness: 21.1 IBU
Est Color: 29.7 EBC

Thanks for any comments.

[prodigal2]

Morning Si
I keep looking at that recipe and I keep thinking the crystal is too much. But I don't have my Mild book with me( I am currently in a airport).
Dave lines amazing mild is my usual basis for my amount of dark malts(though I have never done it the same twice, as it is my leaping off point).

[SiHoltye]

Cheers p2,

I've thought about this and I think I'll step back a little from trying to design a mild just now. It would only be my 2nd attempt at the style. The first was:

85% Pale malt
10% Crystal 40L
5% Pale chocolate

I wasn't that keen on the nuttiness. Perhaps too much choc?

Ray Daniels in Designing Great Beers talks about 10-15% Crystal The other grains could be 1% roasted barley, or 3% chocolate, with up to 15% sugar, and the rest Pale Malt

So I was thinking of:

89% Pale malt
10% Crystal 40L
1% Roast Barley

This brew has been delayed from this w/e however because I haven't got the yeast ready in time.

[Aleman]

Ray Daniels in Designing Great Beers talks about 10-15% Crystal The other grains could be 1% roasted barley, or 3% chocolate, with up to 15% sugar, and the rest Pale Malt

The reason he gets away with so much crystal is because of the sugar that will cut the cloying sweetness of the crystal, and help dry the beer out . . . . I'd rather reduce the crystal and the sugar and mash warmer to get the malt flavour, residual clean sweetness and a dryer palate.

89% Pale malt
10% Crystal 40L
1% Roast Barley

For a low gravity mild thats a lot of crystal . . . I would also swap the Roast barley for Chocolate . . . the one thing you don't want is any roast character . . . I've even started using the lower colour Chocolate and crystal in my milds and Bitters . . . In order to develop that luscious malty sweetness consider using Munich malt to replace up to 50% of your pale malt . . . and 1 or 2 % sugar and mash hot (67-68C)

[SiHoltye]

Blimey, there's a lot to consider there Aleman

Right so:
1.037OG, 22 IBU's, mashed @ 68 degs C
52% Pale Malt
40% Munich Malt
5% Crystal 40L
1% Pale Chocolate Malt
2% Demerara Sugar

Is that the sort of fermentables bill you might suggest?

[Aleman]

That looks like it'll hit the right buttons. I've used mild malt in the past, but was never happy with the result . . . . . looking at some older reference books I came to realise that todays Munich malt was probably very similar to the Mild malt of the 1930's though to the 50's (Milds heyday).

IMO it is a very difficult style to get right, as you want loads of flavour, but they all have to be in balance and as its such a light gravity it's really easy to swing too far one way or the other . . . fun experimenting though

[SiHoltye]

Beautiful.
Apart from what I know works already I think I'm going back to perceived wisdom rather than making it up for myself. Got so
much to learn yet.

[fraserjaxx]

any news on a brew yet Si ? I have been dabbling with Milds for a while and would be interested how you got on with the above recommendations.My last effort was; 78% Mild Malt,10% Crystal and 12% Demerara Sugar.I used EKG hops to get IBU of 19.It came out nice but with the lack of Milds available these days I don't know how it compared.

[mysterio]

I brewed the mild from Brewing Classic Styles which had a whopping 14% crystal. IMO, it was over the top, although not by a huge amount. I think 10% seems fair. Munich malt sounds like a fantastic idea. I bet you could brew a great mild with just Munich malt and some chocolate malt and a nice fruity yeast.

[SiHoltye]

any news on a brew yet Si ?

As sometimes happens, this brew has moved down the pecking order a bit now. I wanted to get some stuff done before going on hols, the last of which will be done next week. Then I want to get a brew in with elderflowers in it , Then it could be on Mid Sept I think.

[maxashton]

The mild i brewed last week had 300gms of crystal, 200gms of wheat (for mouthfeel and head retention), and 150 gms of black.

I kegged last night (needed it out of the way), and though a bit green, it tasted fantastic.

It was a pretty small hop quota tbh, very little in the way of hop bed to filter trub out. As a consequence, its murky as hell same as the first Mild i brewed (Ironically, my first AG brew).

[drsmurto]

I put a Mild into our local case swap. It was well received, most people were surprised to find how low in alcohol it was.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dark Mild
Brewer: DrSmurto
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 27.10 L
Estimated OG: 1.037 SG
Estimated Color: 41.7 EBC
Estimated IBU: 23.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.50 kg Munich I (Weyermann) (14.0 EBC) Grain 46.88 %
1.25 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 39.06 %
0.15 kg Amber Malt (Bairds) (43.3 EBC) Grain 4.69 %
0.15 kg Chocolate Malt (Bairds) (1100.0 EBC) Grain 4.69 %
0.15 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 4.69 %
25.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 15.6 IBU
20.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 7.6 IBU
20.00 gm Goldings, East Kent [4.50 %] (20 min) (ArHops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale

Mashed at 69C to give it plenty of body. Didnt last long at all. My next attempt will be lower IBU, maybe 18. Ended up finishing at 1.015 so ABV was a whopping 2.8%

[scarer]

any news on a brew yet Si ?

As sometimes happens, this brew has moved down the pecking order a bit now. I wanted to get some stuff done before going on hols, the last of which will be done next week. Then I want to get a brew in with elderflowers in it , Then it could be on Mid Sept I think.

I'm drinking an elder that I made several weeks ago using dried elderflowers. It was my second attempt at an elder, the first had too much elder in it so I had a go again using half the amount and although it is better I think I could halve it again.

I planned to use 10g but after I threw it in I couldn't smell anything so I added another 10g. The elder flavour and aroma really comes through whilst in the fermenter so don't be tempted to add more than you planned. It is softening off as it matures though.

I wanted a really subtle hit of elderflower and when I brew this again I will stick to the 10g.