First mild, tips appreciated

[Morten]

Hi all,

I haven't don a proper low ABV beer in a long time. And I have been doing a lot of +5% ABV beers lately so I really need a good table beer.

I have been fiddling with a light mild and would like some critique/pointers on my recipe.

50 liters
EST OG: 1033
EST FG: 1010
EST ABV: 3,0%

5,5 kg. pale malt
1,0 kg. crystal
0,5 kg. bisquit

Mashing at 68º
I am planning to batch sparge it to avoid over sparging.

Fuggle or EKG to 12-15 IBU and some at 5 minutes.

[seymour]

Looks delicious to me.

What yeast do you plan to use? I'd recommend an authentic English ale yeast known for bready and/or fruity characteristics, and not known for being super-clean or high-attenuating.

Good cheap dry yeast alternatives include Munton's Active Brewing Yeast or Danstar Windsor. Of course, there are also several good (but costlier) ones from Wyeast, White Labs and BrewLab.

[Morten]

Looks delicious to me.

What yeast do you plan to use? I'd recommend an authentic English ale yeast known for bready and/or fruity characteristics, and not known for being super-clean or high-attenuating.

Good cheap dry yeast alternatives include Munton's Active Brewing Yeast or Danstar Windsor. Of course, there are also several good (but costlier) ones from Wyeast, White Labs and BrewLab.

Thanks.

I have a vial of WLP002 at home, so I was planning on making it with that.

I am hoping it will leave some residual sweetness when combined with a high-ish mash and a healthy amount of caramel malt.

[seymour]

...I have a vial of WLP002 at home, so I was planning on making it with that...

Ahh, the Fullers strain. Well done. You don't need us any more.

[jimp2003]

...I have a vial of WLP002 at home, so I was planning on making it with that...

Ahh, the Fullers strain. Well done. You don't need us any more.

Yes. What he said^^^

[deanrpwaacs]

Hunt down the hydes dark mild recipe.
I didnt even bother bottling,just syphon 5 pt jugs and sup away.
Aaaaaaaaaahhhhhhhhhhhhh.
Dean.

[seymour]

Hunt down the hydes dark mild recipe...

from viewtopic.php?f=24&t=25712

Hydes Dark Mild
23 lite batch
OG 1034
ABV 3.3%
21 EBU

PALE MALT 3000 gms
CRYSTAL MALT 350 gms
CHOC MALT 175 gms

HOPS: FUGGLES, 35g, 90 minute boil
Add 7 gms FUGGLES post boil.

Windsor yeast.

[Morten]

Looks interesting, mashing at 68º?

[jimp2003]

Looks interesting, mashing at 68º?

That's what I do with low ABV milds otherwise they can be a bit thin. I find that the fuller mouthfeel helps bring out more of the malt flavour.

[Morten]

Finished this a couple of hours ago.

Did some minor changes, used Vienna malt insted of the pale to get more toasty, bread like flavour.

Bittered with fuggles and a lot of hops at 5 min. 60 grams each of fuggles, citra and pioneer.

[seymour]

Oh, man. Cool choices. I've toyed with the idea of using Vienna as a base malt, but wondered if it had enough enzymatic ability to convert the whole grainbill. That wouldn't matter as much in a mild, though, where you're going for a low-gravity and thicker body. Very interesting. I can't wait to hear how it turns out, Morten!

[Morten]

I kegged this last night.

I dropped to from OG1032 to FG1012 - just what I has shooting for.´
It is freakin' awsome. Hands down in the top 5 of the ~60 beers I've brewed.

Nice citrussy, herbal aroma. Easy drinking. Nice body despite a mere 2,7% ABV
Looks like I have a bit of chill haze, but I can live with that

[subfaction]

Sounds really great, what recipe did you use in the end?

[Morten]

Sounds really great, what recipe did you use in the end?

It really good

I pretty much sticked to the notes posted here in the thread with some minor tweeks.

Subbed the pale malt for vienna to enhance the body and to get more of the breaddy, malty taste.

5,5 kg. vienna
1,0 kg. crystal
0,5 kg. bisquit
Mashed for 45 minuttes at ~68,5º
Batch sparged to avoid tannin extraction.

Fuggles at 60 minuttes to ~14 IBU
Pioneer at 5 minutes 60 gram
Fuggles at 5 minutes 60 gram
Citra at 5 minutes 60 gram

Used S-04 and fermented at the lower range ~18º

[seymour]

I keep coming back to this thread, Morten. I really like the look of your recipe. At first, Vienna would seem like an odd base malt for a mild, but the more I think about it, you're really onto something. Look at so-called "Mild Ale Malt": almost the exact same kiln/colour description. I'm sure your Biscuit Malt added even more bready mouthfeel and aroma. Probably not the most fermentable wort in the world, but that's perfect for this style. Good thinking, man.

I've added your grainbill to our "mild master list", I hope you don't mind: /viewtopic.php?f=5&t=56335&p=591869#p591869

P.S. I see you're from Denmark. Next time you brew this, you should add some spices and pitch a lager yeast and call it a Påske OL Skål !!!