Hagrid's Mild

[yashicamat]

After last time's total write off, I am hoping that I end up with what I set out to get with my new mash tun this time around!

Slightly lacking on the ingredients front though, so this is what I'm thinking:

75% Maris Otter pale malt
7.5% Crystal malt
2.5% roasted barley
5.0% chocolate malt
10% flaked barley

Bitterness to 20 IBUs from a single 60 minute addition of Pacific Gem (yes an unusual choice, but it has worked in a recent stout and in such small quantities the flavour impact is minimal, we're talking 22g of hops in 50 litres!).

OG 1035
FG 1012 (65% attenuation assumption using Windsor . . . unless anyone thinks it attenuates more than this?)

Est. 3.0% ABV

What are people's thoughts? I thought the flaked barley might add a creaminess to it and boost the body, while the roasted (instead of black malt) will add a little more interest. It's not a stout really, but that said I've had milds which have a roastiness to them.

*afterthought: add 500g of molasses to this 50 litre batch? boost the flavour a bit . . .

[dave-o]

*afterthought: add 500g of molasses to this 50 litre batch? boost the flavour a bit . . .

I'd always say yes, for a slight treacley aftertaste.

[yashicamat]

Cheers. I meant to put black treacle /molasses in the last one, but forgot . . . .

Will help with mash tun capacity too as it'll boost the gravity a few points.

[dave-o]

I'd be tempted to put 2 tins of black treacle into a 50l batch (the tate and lyle tins are 454g).

I use one tin for a 23l batch and it's not overpowering at all.