Another Mild - Now With Pics..

[jimp2003]

Hello Everyone!

Tomorrow I will be brewing up another mild and will be using another of the English experimental hops - CF112. The hop is described as earthy and fruity and although I know milds don't tend to have much hop character I will be trying to get a bit from them.

Here Is the recipe:

CF112 Mild

OG: 1.044
FG: 1.013
IBUs: 20
Colour: 18 EBC

Grain Bill:

65% Mild Ale Malt
22% Maris Otter
8.5% Crystal 60
4.5% Oat Malt


Hops:

20g CF112 (7% AA) FWH
20g CF112 @ 20mins
10g CF112 @ 0mins

Yeast: WLP037 Yorkshire Square Yeast

Mash at 69 C for 90 mins and boil for 90 mins.

I intend to take 5l of the first runnings and gently boil to reduce down to 2l to add a bit of extra malty goodness.

I will try to take some pics as I go and let you know how it goes.

Cheers!

Jim

[barney]

That sounds like an Ace brew, I would Toast the oats a well for an extra special "something".
Mild ale malt, Yum Yum.

[jimp2003]

Cheers barney!

I agree about the mild ale malt - it's lovely in this type of brew. I wish I had another kilo but will have to make do with what I have. I wonder if Rob at maltmiller would do a deal for a sack of it...?

I like the idea of toasting the oats. I do that when I use oatmeal in my stout but for this brew I think I will leave it as it is - next time maybe.

[jimp2003]

Well the mash is on for this one so thought I would post pics of the story so far.

Grain shot. I kept the oat malt separate as I would need to adjust the gap on the mill.




Roller mill all loaded up. I actually had to dump all this out and reload when I found out that someone (probably one of the little resident life-obstacles) had been playing with the settings...




The crushed grains.




What is it we tell the newbies about taps and closing them...? I had preheated the mash tun with some boiling water and poured this out of the tap but forgot to close it. It looked worse than it was and I only post about a pint of strike water but I did not know that so measured it back into the HLT and reheated.




Start of mash temp. Aimed for 69 C and this crept up to about 68.5 after the photo was taken so I am quite happy with that. I will probably lose a couple of degrees at least over the 90 mins as the MT is not even half full and it is very cold in the garage. I think I need to get a smaller cool box...




That's all for now folks. Will post more later...

Cheers!

Jim

[Hanglow]

Looks a nice one

Are the hops similar to others you have used?

[jimp2003]

The Bishop (CF114) hops that I used in a bitter had a definite honey aroma about them and that carried through to the beer. The CF112s smell like a typical English hop - a bit fuggly (earthy) but no real fruit. Maybe the fruit comes through in the flavour....

At the moment we are into the boil and the 5l of first runnings are boiling down separately in the kitchen (much to SWMBO dismay)....

[barney]

That malt crush looks superb, what efficiency are you getting from the Mash?

[jimp2003]

That malt crush looks superb, what efficiency are you getting from the Mash?

Thanks barney. Mash efficiency tends to be around 85%. I didn't bother taking a pre-boil gravity reading on this one because I was taking some of the first runnings out and I couldn't be @r$ed to take all the measurements and do the calcs...

[jimp2003]

Here are the rest of the pics for this brew...

The hops. The CF112 were nice and bright and a little bit sticky.



Mash ended at 67 degrees C and I got everything ready to start batch sparging.




First runnings being collected.



In all 5l was collected to boil down on the hob. The jam-making pan has a good thick base so I knew the wort would not catch...




The rest of the wort went onto the first wort hops...




Just before the boil and the boil starting:




Sustenance




The 5l of first runnings was reduced down to 2l and then put into the already sanitised FV. It smelt of raisins and treacle - Absolutely amazing!! I did not crash cool it so there may be some clarity issues with the final beer but I don't mind that...





Chilling the main batch and collecting the hot water for the clean up




Running off into the FV then the yeast was pitched at about 22 C




Nice focus on the sample... ...It shows 1.042 - Honest!!




Here is the sample before tasting. You might be able to see there is a fair bit of break material in there which doesn't tend to be a problem..



It is all tucked up in the fermentation fridge now set to 19 degrees.

[lord.president]

I've spotted one major error in that- no Lea and Perrins on the cheese on toast? Criminal...

Hope the brew works out,I've just drawn my second pint of ruby mild out of the keg,mmmmmm.

[jimp2003]

I've spotted one major error in that- no Lea and Perrins on the cheese on toast? Criminal...

Hope the brew works out,I've just drawn my second pint of ruby mild out of the keg,mmmmmm.

Yes. The Lea and Perrins was badly missed - it takes cheese on toast to another level...

Ruby mild sounds nice. Did you add anything in particular to give it the ruby colour?

[lord.president]

It was the recipe straight out of Homebrew Handbook-

5kg Maris Otter
113g chocolate malt
1.5g (I know) medium crystal

41g Willamette 90 mins
35 g fuggles 90 mins
29 g Goldings 15 mins

WY1469 West Yorkshire Ale.

[lord.president]

Oh by the way,whack a fried egg on top of the cheese on toast. THAT'S another level!

[WalesAles]

Oh by the way,whack a fried egg on top of the cheese on toast. THAT'S another level!

And then smothered in HP Sauce!
Almost forgot! Good pics and good looking Brew!
WA

[lord.president]