Dave Lines Mild

[prodigal2]

I have a hankering to do a mild, and the Dave Line recipe I found on the forum fits my grain stores, my only problem is I currently have no fuggles in stock so I was wondering if goldings, challanger, Brambling Cross, or styrians would be a acceptable substitution?
Here is the recipe for 18L including my guestimate for my efficiency of 70% as opposed to DL 86%

2kg pale malt
119grms roast barley
360 grms demerara sugar(I assume this goes straight into the boil)

40grms hops? (what IBU should I be going for? low 20s at a guess) I assume these are for the whole boil 60 or 90 minutes?

yeast S04 as I'm guessing the sweetness and fruityness of this yeast would be OK.

Another question relating to low ABV mild is, how long would they keep in bottles?

With the mash I assume I would be looking for a higher temperature for this, 68C, for 90mins. Or am just plucking figures out of the air

I have a real weakness for this style of beer, but it is a bit of the unknown as to how I brew it

[prodigal2]

68 is fine but there's lots of good info here...

viewtopic.php?t=6206&highlight=temperature+mild

Mid to low 20s for the IBUs is fine (IMO), SteveF recently posted a recipe at 18 IBUs.

His used all challenger but goldings will be fine or a combination of the 2

viewtopic.php?p=44231#44231

Good luck

I remember reading that, though in my haste to find a recipe that I had the ingredients for, it went to the back of my mind
I am tempted to go for a 50/50 mix with challenger and goldings, as I have made 2 all goldings beers(100% Spanishfaction AG1, and THA).
And on Davids advice I may add a tad more pale to the grist.

The tip on the sugar makes sense, as I assume if it was in the boil for 90 mins it would add a heavy caramel note to the beer.

My only concern with a mild is with the low alcohol content it will have a short shelf life, and if all things being equal I may not be at home much over the coming months. But I think I will chance it, as it will be a beer almost ready to drink out of the FV

I will more than likely come back with more Q's latter on as, I feel like I am finaly going of piste for the first time

[prodigal2]

For a 18L batch with 22IBU's spliting the IBU's 50/50 between the challenger and the goldings I get:
Goldings(4.23%AA) 11 IBU 17g working on 27% utilisation
Challenger(7.44%AA) 11 IBU 10g working on 27% utilisation

To my untrained eye this seems fine, or is it?

I am also very interested to find out what a beer I make myself with no late additions will taste like, and the flavours the hops will impart, other than bittering. As when I first started this lark I thought the copper hops only provided the bitter taste, but after brewing ZDO, I realised this was a very incorrect assumption.

And 1 final question for now, would this be a good style of beer to try first wort hopping, or should I add as per normal once the boil is on the go?

[prodigal2]

If you want to drink it quickly then i'd use Safale 04. If you aren't going to be around for a while why not brew something that takes a bit of maturing and then a mild when you get back?

And there speaks the voice of reason, to which I think you are very correct

The sugar only needs to be boiled to sterilise, sugars and syrups can burn on the element and as you say caramelize. If you add it without dissolving it can sink and the problem is worse.

Flipping heck I need to sit down, as I deduced something correctly relating to brewing

[prodigal2]

As ever DaaB you have offered food for thought.
And in truth I could do another Pale recipe as I have a few points, I wish to address in my technique and also try out a 60 min boil.
On the flip side I could try out the DL mild grist ratio but bump it up to 1,044 beer and hop accordingly, but would it still be a mild?

[oblivious]

As ever DaaB you have offered food for thought.
And in truth I could do another Pale recipe as I have a few points, I wish to address in my technique and also try out a 60 min boil.
On the flip side I could try out the DL mild grist ratio but bump it up to 1,044 beer and hop accordingly, but would it still be a mild?

Here are three example of mild with O.G. of over 1.044

Sarah Hughes Dark Ruby Mild has an O.G of 1.058

Reepham strong ruby ale 1O.G. 1.048

Bull Mastiff Ebony Dark 1.073

[prodigal2]

As ever DaaB you have offered food for thought.
And in truth I could do another Pale recipe as I have a few points, I wish to address in my technique and also try out a 60 min boil.
On the flip side I could try out the DL mild grist ratio but bump it up to 1,044 beer and hop accordingly, but would it still be a mild?

Here are three example of mild with O.G. of over 1.044

Sarah Hughes Dark Ruby Mild has an O.G of 1.058

Reepham strong ruby ale 1O.G. 1.048

Bull Mastiff Ebony Dark 1.073

Cheers for that Oblivious. Now I suppose the question should be at what point would the Roast barley get to much? Or would it be better to mix some crystal into the mix to lift the malt, if I head towards a 1,044 strength beer? I assume(a bad thing to do I know) that RB does not do anything more than add flavour and colour and little to OG.

[prodigal2]

So after some delving around the CBA website I found this as the guide for a mild:

STYLE: MILDS
English milds range from pale amber to dark brown or black in colour. Malty and possibly sweet tones dominate the flavour profile with light to medium hop flavour or aroma. Bitterness is typically low. Slight diacetyl flavours are not inappropriate in this typically low alcohol beer. Light milds have a lightly fruity aroma and gentle hoppiness. Dark milds often show a caramel or liquorice character on aroma and taste.
Original gravity 1030 – 1036. Final gravity 1004 – 1010. Bitterness 14 – 28 EBU.

I then found on there this recipe:

Don's Mild Ale

OG40

An old fashioned Midlands-style mild ale. Old-fashioned meaning stronger.

30 litres initial volume.

Liquor:
About 50 litres boiled for 30 minutes, settle overnight and racked off any sediment. No added salts are necessary with the mains water I have. The softer the mains water the better. Avoid using gypsum.

Mash tun:
Pale malt (86%) 4.054 kg
Amber malt (2%) 0.1 kg
Roasted barley (6%) 0.310 kg
Flaked barley (6%) 0.331 kg

Mash volume: 12 litres.
Mash time: 90 minutes.
Mash temperature: 63C.

Copper:
Fuggles (4.3 alpha acid) 82g 90 minutes.
Fuggles 28g 15 minutes.

Boil time 90 minutes, settle 15 minutes before cooling.

The percentages given are extract percentages. The quantities are based on a mash efficiency of 83%. The mash temperature of 63 degrees is very important; please don't let it get any higher or it will completely change the result. Initial volume is 30 litres. Suggested yeasts are Wyeast 1028 London, Worthington White Shield, King & Barnes Festive Ale. Fermentation is usually very brisk. Drop with aeration after 24-36 hours, when the yeast head subsides.

This ale can be ready to drink in as little as 10 days after casking, which I normally do 5-7 days after pitching, the low mash temperature meaning that there are fewer residual fermentables to help with conditioning, so it needs to be casked sooner. I hope you like it. Don certainly does!

Ken Appleby

The interesting bit is that Dons mild has the same percentage as DL Mild of roast barley. Now I don't have flaked barley to hand, but I assume(there I go again) it presents the fermentable sugars the demerara gives in the DL mild, and also the amber malt seems a great idea, even if it is for the smell alone.



David Edge if any of these quotes require permision, please inform me and I will post links instead.