Mild

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maxashton

Mild

Post by maxashton » Mon Apr 02, 2007 1:19 pm

Can anyone post me a Mild recipe? I'm ordering my AG kit, and would like to get ingredients too.

Thanks!
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maxashton

Post by maxashton » Mon Apr 02, 2007 1:20 pm

PS: It will be batch sparged!
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maxashton

Post by maxashton » Mon Apr 02, 2007 1:24 pm

I just found SteveD's recipe for london mild... i will perhaps use that.
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maxashton

Post by maxashton » Mon Apr 02, 2007 1:37 pm

SteveD's recipe calls for 7.5kg of malt, 3kg of which is marris otter, the rest is warminster. Is warminster marris otter also, but from a different maltings?
Should i be using some kind of other malt?
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mysterio

Post by mysterio » Mon Apr 02, 2007 2:27 pm

Heres my recipe for mild that I can recommend, adapted from Wheeler's Boddingtons recipe. Recipe is for 10.2 US gallons.

Steve's recipe looks great but remember it's an authentic strong mild, not the modern day, lower alcohol milds you get. With the low alcohol ones you want to mash them warmer than usual to get some residual body, I'd say 68C. Can't help with the warminster, but I will say that good maris otter or golden promise malt is essential for mild.

viewtopic.php?t=2087
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maxashton

Post by maxashton » Mon Apr 02, 2007 10:08 pm

I'm not a low alcohol kinda guy. My usual tipples are the 40% kind. Beer is something i've reacquired a taste for in teh last year or so.
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SteveD

Post by SteveD » Thu Apr 05, 2007 1:26 am

maxashton wrote:SteveD's recipe calls for 7.5kg of malt, 3kg of which is marris otter, the rest is warminster. Is warminster marris otter also, but from a different maltings?
Should i be using some kind of other malt?
Saw this thread a bit late.... The actual recipe doesn't call for any specific pale malt, it just says 'pale malt'. I just listed the variety and sources for detail. What I listed was what I had in the cupboard. I hope you haven't scoured the country trying to exactly replicate my grain bill! :oops:

Warminster Maltings own the rights to Maris Otter, and I think it was they who resurrected it. They floor malt it, in the traditional way. Stowmarket is Muntons, I believe. I don't know wether they floor malt or drum malt. The latter, I suspect, as floor malting is rare these days.
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oblivious

Post by oblivious » Thu Apr 05, 2007 9:12 am

SteveD wrote:Warminster Maltings own the rights to Maris Otter, and I think it was they who resurrected it. They floor malt it, in the traditional way. Stowmarket is Muntons, I believe. I don't know wether they floor malt or drum malt. The latter, I suspect, as floor malting is rare these days.

Do you get a different product with floor v's drum malt?
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mysterio

Post by mysterio » Thu Apr 05, 2007 12:09 pm

Sounds like the kind of question where you'll get different answers depending on who you ask :wink: :?

Try both and let us know :wink:
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SteveD

Post by SteveD » Fri Apr 06, 2007 12:36 am

Floor malt is supposed to be better, so I've heard. As to in what way, I don't know:- wether better flavour, extract, nitrogen, enzymes, or what.
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