How to... Mild.

[arkadiuszmakarenko]

How exacly mild should taste like? Do I have to use chocolate malt?
What gravity this beer should have? What is difference between mild and dark mild?
Should i add late hops? What yeast are the best?

I know too many questions, but i`d like to know more about this beer.

BTW
I`ve read BJCP, but i still don`t see difference between lighter Southern Brown Ale and Mild

[oblivious]

I`ve read BJCP, but i still don`t see difference between lighter Southern Brown Ale and Mild

I think the BJCP get mild really wrong, pitfield mild and maybe green king are the nearest to what they describe. But many I have found tend to be dry and some quite bitter like Bateman's

[arkadiuszmakarenko]

Thank you for help.

So its just light hopped and malty beer. Paradise for brewer

[OldSpeckledBadger]

How exacly mild should taste like?

Get yerself down ere to the Black Country and get some some down yer neck and you'll find out. Holden's, Sarah Hughes, Highgate, Banks's etc ...

[arkadiuszmakarenko]

How exacly mild should taste like?

Get yerself down ere to the Black Country and get some some down yer neck and you'll find out. Holden's, Sarah Hughes, Highgate, Banks's etc ...

Heh, true. It`s impossible to describe how smell highlands air. So it is even more difficult to describe decent pint`s taste.

[Rookie]

Mild is one of my favorite styles. Several years ago I went to a small beer fest put on by a chain located in the pacific north west that involved 8 or 10 of its' brewers and one of them did a mild just for the event. It was my first mild. I went home and immediately bought the mild style book and devised my own recipe.

[EportJake]

I love milds too. One of my favorites is stocked in most supermarkets - Thwaites Champion Dark Mild. Arkadiuszmakarenko, try Morrissons or ASDA if you have one local. 4 cans at about £2.80.

[Blackaddler]

But many I have found tend to be dry and some quite bitter like Bateman's

Bateman's... bitter...?

That would be the last thing I would describe it as. Maybe you're thinking of something else.

Bateman's Mild is one of my all time favourites - and I'm not a bitter fan.

[Invalid Stout]

What other people have said.

First of all, ignore the BJCP. They just don't understand European beer.

Then go to the pub and find a few milds to drink. Some have a nice chocolate malt character to them, others are just coloured with dark brewing sugar.

Do a nice simple recipe, 1.032, one kind of hop and it should be fermented in two days and ready to drink in a week!

[arkadiuszmakarenko]

What other people have said.

First of all, ignore the BJCP. They just don't understand European beer.

Then go to the pub and find a few milds to drink. Some have a nice chocolate malt character to them, others are just coloured with dark brewing sugar.

Do a nice simple recipe, 1.032, one kind of hop and it should be fermented in two days and ready to drink in a week!

Any suggestions about yeast? I`ve tried Wyeast Ringwood Ale, Wyeast ESB, and I`m a little bit disappointed.
Now I`d like to try Wyeast London III ( I really enjoyed this yeast in my bitters), but how to drop bright this beer?
And I`m going to test Wyeast Scottish ale yeast, and 1028 London Ale.
What about dry yeast? S-04? Windsor? or something else?

What do you think about this
Pale malt as a base malt (around 3kg, I haven't calculated exactly to my efficiency yet)
100g crystal malt
200g chocolate malt

Hops
Noble hops (depends what I`ve got open in my freezer ) not more that 25 IBU

SG 1.035-1.040 (My brewery is not pharmacy it doesn`t have to be super precise )

BTW BJCP
If you brewed beer based on BJCP Mild. It would be mild, but... It`s very narrow description. And it is very easy to do something bad, you can narrow your point of view about beer! Which is always bad thing.

[OldSpeckledBadger]

I use S-04 for my mild. It works very well.

[Invalid Stout]

I haven't really experimented much with yeast. S-04 worked fine last time I brewed a mild though. But if I were doing it again I'd use a less neutral yeast.

I now have a great desire to go to the pub and drink mild. I wonder if I will find any?

[SMASH3R]

For a yeast, you want something without too much attenuation, so S-04 may be suitable. An english ale yeast like white labs WLP002 or Wye Yeast 1968 is ideal. Also, to maintain great body, it should be mashed toward the higher temperature range. Try starting at 65°C, and if you are getting over 70-75% attenuation, increase the mash temp slightly.