Mild ahoy - and about time too

[greenxpaddy]

Scythe party mild

Fermentable Colour lb: oz Grams Ratio
Pale Malt Golden Promise 4.5 EBC 30 lbs. 13.7 oz 14000 grams 87%
Black Malt 1300 EBC 0 lbs. 7.0 oz 200 grams 1.2%
Chocolate Malt 1050 EBC 1 lbs. 1.6 oz 500 grams 3.1%
Crystal Malt 130 EBC 0 lbs. 14.0 oz 400 grams 2.5%
Dark Wheat Malt 15 EBC 2 lbs. 3.3 oz 1000 grams 6.2%


Hop Variety Type Alpha Time lb: oz grams Ratio
Northdown Whole 8.3 % 90 mins 0 lbs. 2.8 oz 80 grams 61.5%
Whitbread Golding Whole 6.4 % 30 mins 0 lbs. 1.8 oz 50 grams 38.5%


Final Volume: 110 Litres
Original Gravity: 1.039
Final Gravity: 1.010
Alcohol Content: 3.8% ABV
Total Liquor: 147.1 Litres
Mash Liquor: 40.3 Litres
Mash Efficiency: 85 %
Bitterness: 22 EBU
Colour: 71 EBC

Mild
Gypsum 22.5
CaCl 42.0
Epsom 11.4
NaCl 14.1
Chalk 4.3
2.5tsp

Wy1098

[barney]

Looks good that Paddy, is it that your base recipe used in the Christmas mild?

[greenxpaddy]

Actually Barney the Xmas mild was a European invasion of dehusked dark malts. This one is a keenly anticipated traditional UK malt mix.

[greenxpaddy]

I've just changed my plan for the prep brew. Want to maximise the beer output for every hour spent brewing so rather than just do a 30l prep brew I have devised a double brew day. That way the fermentation box is fully utilised during that two weeks. I will conduct one large mash for brew numbers 1 and 2. Then boil them at the same time in two different vessels. To change the malt base slightly I will steep extra crystal malt (400g) in brew 2 at 70 degrees c for 30 mins as the wort comes up to the boil

So

Brew 1 which is the step up brew for the mild using wy1098

Hoppingness

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 8 lbs. 14.9 oz 4050 grams 84.5%
Crystal Malt 130 EBC 0 lbs. 7.1 oz 200 grams 4.2%
Black Malt 1300 EBC 0 lbs. 1.0 oz 28 grams 0.6%
Golden syrup 30 EBC 1 lbs. 2.0 oz 510 grams 10.7%

Hop Variety Type Alpha Time lb: oz grams Ratio
Northdown Whole 8.3 % 90 mins 0 lbs. 1.1 oz 32 grams 45.5%
Fuggle Whole 4.9 % 10 mins 0 lbs. 1.3 oz 38 grams 54.5%


Final Volume: 32 Litres
Original Gravity: 1.042
Final Gravity: 1.007
Alcohol Content: 4.5% ABV
Total Liquor: 46.1 Litres
Mash Liquor: 10.7 Litres
Mash Efficiency: 85 %
Bitterness: 27 EBU
Colour: 27 EBC

Mash temp 67c 90 mins
Water treatment
Gypsum 18.7
Cacl 7.9
Epsom 4.2
Sodium Chloride 3.9
Chalk 0.4


Brew 2 will use the yeast cake from the last IPA - Woodfordes Yeast

Hoppingness 2:

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 15 lbs. 5.7 oz 6970 grams 84.5%
Crystal Malt 130 EBC 0 lbs. 12.2 oz 345 grams 4.2%
Black Malt 1300 EBC 0 lbs. 1.7 oz 48 grams 0.6%

Steeping at 70 c

Crystal Malt 130 EBC 0 lbs. 12.2 oz 400 grams 4.2%

In boiler

Cane Sugar 300g

Hop Variety Type Alpha Time lb: oz grams Ratio
Northern Brewer Whole 8.2 % 90 mins 0 lbs. 2.8 oz 80 grams 39%
Golding Whole 5.7 % 10 mins 0 lbs. 0.7 oz 20 grams 9.8%
Fuggle Whole 4.9 % 10 mins 0 lbs. 0.7 oz 20 grams 9.8%
Golding Whole 5.7 % 5 mins 0 lbs. 0.7 oz 20 grams 9.8%
Fuggle Whole 4.9 % 5 mins 0 lbs. 0.7 oz 20 grams 9.8%
Cascade Whole 5.7 % 5 mins 0 lbs. 0.5 oz 15 grams 7.3%
Golding Whole 5.7 % DRY HOP 0 lbs. 1.1 oz 30 grams 14.6%


Final Volume: 55 Litres
Original Gravity: 1.040
Final Gravity: 1.009
Alcohol Content: 4% ABV
Total Liquor: 76 Litres
Mash Liquor: 19.4 Litres
Mash Efficiency: 85 %
Bitterness: 39 EBU
Colour: 30 EBC

So the total mash initially is as follows

Hoppingness: Total mash

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 15 lbs. 5.7 oz 11020 grams 84.5%
Crystal Malt 130 EBC 0 lbs. 12.2 oz 545 grams 4.2%
Black Malt 1300 EBC 0 lbs. 1.7 oz 76 grams 0.6%

Total Liquor: 122 Litres
Mash Liquor: 30 Litres

Mash temp 67c 90 mins

Water treatment
Gypsum 51
Cacl 22
Epsom 11
Sodium Chloride 11
Chalk 1

This will be mixed thoroughly then split between two boilers. 38 litres in buffalo and 65l in blue barrel boiler which will boil at the same time. The sugar and golden syrup will be added to the boiler.

On the chill I will connect the two immersion chillers up so they both work simultaneously . Switching the direction half way through.....

Both will be fermented at 21.5 degrees C to try to get as much flavour as possible all round.

That should keep me busy I think!

[greenxpaddy]

Crazy friday....decided to bottle Hopingness and brew the mild on same day. Lots to do....

So far I have all the bottling done. Wooah what different beers. Hoppingness really dry and fruity and tart. That slight earthy/sulphur note is still there at the mo. Not offensive like. Getting loads of aroma from this one even though didn't dry hop. Its got a very pungent edge, couldn't believe it

Hoppingness 2 is completely different. Very crisp flavouring, mellow and dry.

Anyhow, sparge just started on the mild. Hit mash ph spot on and the temp I wanted 67.5C.

Hops weighed out. Time for a wee rest and a pint me thinks. I reckon I deserve it!

[greenxpaddy]

All done. It's easier at work!

[greenxpaddy]

Very quick fermentation on this one. Again very rotten eggs in the first two days - so bad it had me worried. All cleared out now at day 5 and smells lovely and fruity instead! Must be normal for this wy1098 though I can't remember it being like that last year

[greenxpaddy]

Just tasted this one. Its finished almost bang on at 1.0102. 3.9% abv.

It has that same aroma from the Hoppingness I beer. Which means that the aroma is coming either from the yeast or from a contamination issue. (The yeast cake from Hoppingness was used for this one). Its a slightly Belgian smell, which I have put down to Brett. It's not offensive but I will need to nip it in the bud quickly. So all the equipment is going to be nuked with neat bleach and left to sit for a while. Some talk of a cherry pie flavour note which i am looking for and I can't quite decide whether its just the tang and fruitiness of the Wy1098 or cherry pie. Anyhow, I won't be throwing the batch because its still very drinkable and the maltiness of the mild recipe malts should hide some sins