Smoked Mild

[Lugsy]

I brewed this 10 days ago, just thought I'd share the recipe for anyone who's interested.

Pale malt (Dingemans) 2000g
Gotland birch-smoked malt 1000g
Brown malt (Fawcetts) 700g
Pale chocolate malt (Fawcetts) 300g
Special B (Dingemans) 200g

Tettnang 5% AA 48g 90 minutes
Hallertau Mittlefruh 5.2% AA 20g 30 minutes

Yeast: Neales Ale 2 (Malt Miller)

Mashed at 67 for 2 hours as I went out for breakfast mid brew Infused to mash out and then batch sparged.

Collected 21.5 litres in the fermenter at 1.043, fermented low at 18C and finished at 1.020 after 4 days giving 3.3% ABV. This was higher than expected but it isn't too sweet at all, the smoke is very subdued but goes really well with the other flavours. This is the fastest turnaround I've ever done, 10 days from grain to glass, and I'm really happy with it. Definitely one for a re-brew

[bob3000]

If been curious about the Gotland malt. I thought from reading the Malt miller site that is had a strong smokiness similair to peat smoked malt. But from what you say it sound a bit milder like a rauchmalt. Is this correct?

[Lugsy]

It's nothing like peat-smoked malt, much closer in intensity to Rauch but a very different flavour. This is the first time I've used it alone, I normally blend it with smoked wheat in a Dunkelweizen but I thought I'd try something different this time. If you like smoked malts then you should definitely give it a go

[timbo41]

That looks like a smashing session brew. Good to see some lower ABV recipes