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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through March 24, 2006 * English Mild Recipe < Previous Next >

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Joe Williams
Member
Username: Joewilliams

Post Number: 109
Registered: 03-2003
Posted From: 214.13.192.185
Posted on Thursday, March 09, 2006 - 04:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's official, when I get home on R&R in about 5 weeks I'll be making an English Mild. Here's my problem, I used to brew an adjusted version of the Alibi Red recipe from the back of the classic beer series on the style. I only brought 2 brewing books with me and it's not one of them. Can I get some help from you guys about that recipe so I can pre-order my supplies and have them waiting when I get there? I think I had some 1oz. packs of goldings hops left in the freezer, but the malt is my question (I do all grain in 10 gallon batches).

If any of you have any other ideas that you have tried with success, I'm open to them. I'm looking for a low (1.035) gravity english mild that I can brew, keg and drink in less than 15 days.

thanks in advance
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2575
Registered: 03-2004
Posted From: 216.215.203.195
Posted on Thursday, March 09, 2006 - 05:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have been making a mild for years now based on Wheeler's recipe for Boddington's Mild. My recipe assumes 28 points per pound per gallon.

5.5 pounds of pale (Marris Otter is nice and so is Briess )

0.5 pounds 60L crystal malt
0.25 pounds chocolate malt
0.125 pounds of black patent malt

It is bittered with a single ounce of Fuggles.

I like Munton's Gold yeast and I have had good luck with Whitelabs British and English as well.

Dan

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Beerboy AKA The Jolly Brewer
Senior Member
Username: Matfink

Post Number: 1020
Registered: 03-2003
Posted From: 217.44.52.121
Posted on Thursday, March 09, 2006 - 05:43 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

This beer is awsome. If you make a mild you must make this. Loads of flavour in such a low abv beer, ready in a week. Use a yeast like wyeast 1968.

Sorry its a pdf, had trouble uploading a pic.

application/pdfmild recipe
mitchells_Mild-31993.pdf (65.0 k)
 

Beerboy AKA The Jolly Brewer
Senior Member
Username: Matfink

Post Number: 1021
Registered: 03-2003
Posted From: 217.44.52.121
Posted on Thursday, March 09, 2006 - 05:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Muntons gold wouldn't be a bad shout for this beer too if you are limited on time/starters etc.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2576
Registered: 03-2004
Posted From: 216.215.203.195
Posted on Thursday, March 09, 2006 - 06:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Beerboy, that is obviously from Wheeler's "Brew Your Own British Real Ale." The layout and type appear different to my editions' copyrights of 1993 and 1998. What edition is your copy?

Dan

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Beerboy AKA The Jolly Brewer
Senior Member
Username: Matfink

Post Number: 1022
Registered: 03-2003
Posted From: 217.44.52.121
Posted on Thursday, March 09, 2006 - 06:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Not sure, it's from a friends copy and it isn't in my copy. Bloody good recipe though!
 

Ned Buntline
Junior Member
Username: Ned_buntline

Post Number: 85
Registered: 12-2005
Posted From: 141.150.213.210
Posted on Thursday, March 09, 2006 - 06:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's one that's great on the nitro tap:

Michilimackinac Common Folk Mild

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 7.00
Anticipated OG: 1.036 Plato: 9.08
Anticipated SRM: 16.6
Anticipated IBU: 25.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
64.3 4.50 lbs. Maris Otter Pale Ale Malt Great Britain 1.038 2
14.3 1.00 lbs. Crystal 60L America 1.034 60
5.4 0.38 lbs. Chocolate Malt America 1.029 350
7.1 0.50 lbs. Flaked Corn (Maize) America 1.040 1
8.9 0.63 lbs. Cane Sugar Generic 1.046 0

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.60 oz. Fuggle Whole 4.20 25.1 60 min.


Yeast
-----

White Labs WLP002 English Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 6.38
Water Qts: 8.00 - Before Additional Infusions
Water Gal: 2.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 0
 

Tex Brewer
Junior Member
Username: Texbrewer

Post Number: 80
Registered: 03-2004
Posted From: 216.62.203.81
Posted on Thursday, March 09, 2006 - 07:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dan's and Beerboy's are pretty similar, with hops being a major difference. Beerboy, I have never used Progress, but Norm Pyle says "similar to Fuggles, but slightly sweeter." Do you think Progress boldly brews a better bitter (it's OK, I have a poetic license) than Fuggles? Dan, what do you think?
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2577
Registered: 03-2004
Posted From: 216.215.203.195
Posted on Thursday, March 09, 2006 - 07:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have never tried Progress so I can't say.

Dan

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Bill Walton
Junior Member
Username: Vladie

Post Number: 88
Registered: 06-2003
Posted From: 68.47.204.132
Posted on Friday, March 10, 2006 - 12:41 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here is one that I have brewed in the past with great success. I'm just about to do this again soon and I happen to have a bunch of the Styrian Goldings in stock, I haven't actually used them in this beer before.

This beer holds my personal record of from grain to gone in 7 days. Fremented out in less than 5 days, kegged on the 6th, took to a party on the 7th day and it was all over.

Mild

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 13.00
Anticipated OG: 1.038 Plato: 9.51
Anticipated SRM: 14.0
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.9 10.00 lbs. Pale Ale Malt (2 Row) Great Britain 1.039 2
9.6 1.25 lbs. Crystal 45L Great Britian 1.034 45
1.9 0.25 lbs. Chocolate Malt Great Britain 1.034 475
7.7 1.00 lbs. Biscuit Malt Great Britain 1.035 35
3.8 0.50 lbs. Brown Sugar (dark) Generic 1.046 60

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Styrian Goldings Pellet 3.00 11.1 60 min.
0.75 oz. Styrian Goldings Pellet 3.00 5.0 45 min.
1.75 oz. Styrian Goldings Pellet 3.00 2.2 5 min.


Yeast
-----

Danstar Windsor
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 1291
Registered: 01-2004
Posted From: 68.109.85.19
Posted on Friday, March 10, 2006 - 05:23 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am now drinking a mild I brewed a few weeks ago. It's a Northern Brewer beer kit. Here's the recipe:

6 lbs. Pauls Mild Ale
0.125 lbs. Simpson's Chocolate
0.25 lbs. Crisp Amber Malt
0.25 lbs. Crisp Brown Malt

Boil Additions
1 oz. Fuggle (60 min)

Yeast
Wyeast #1275 Thames Valley Ale Yeast. Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well-balanced. Flocculation: medium. Apparent attenuation: 72-76%. Optimum temperature: 62-72.

OG should be 1.032, but I ended up at 1.040. Great tasting beer!
 

Beerboy AKA The Jolly Brewer
Senior Member
Username: Matfink

Post Number: 1023
Registered: 03-2003
Posted From: 217.44.52.121
Posted on Friday, March 10, 2006 - 09:44 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Tex, I used fuggles in mine as I didn't have any progress. I've tasted progress in commercial beers and they are pretty similar. I think you can sub quite happily
 

Scott Folsom
Member
Username: Sfolsom

Post Number: 150
Registered: 03-2004
Posted From: 68.227.201.166
Posted on Sunday, March 12, 2006 - 08:01 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I highly recommend this mild from the Beer Captured book. I believe I modified it slightly by leaving the corn out. I know it sounds like a lot of Chocolate malt, but I found it absolutely wonderful. It was indeed fairly assertive early on, but the 2nd keg (3 weeks old) was fantastic. I deliberately let the last couple gallons sit in cold conditioning for another 4 weeks to see what it would do, and it did start to get much less interesting. It just reinforced to me the idea that milds are meant to be drunk young...

Black Cat Lancashire Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 14.00
Anticipated OG: 1.035 Plato: 8.66
Anticipated SRM: 20.7
Anticipated IBU: 15.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 10.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
8.9 1.25 lbs. Chocolate Malt America 1.029 350
8.9 1.25 lbs. Demerara Sugar Generic 1.041 1
7.1 1.00 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Fuggle Pellet 4.00 15.0 60 min.
1.00 oz. Fuggle Pellet 4.00 0.6 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 20 Min.(boil)


Yeast
-----

WYeast 1968 London Extra Special Bitter


Water Profile
-------------

Profile: Alexandria
Profile known for: Me

Calcium(Ca): 34.0 ppm
Magnesium(Mg): 9.0 ppm
Sodium(Na): 20.0 ppm
Sulfate(SO4): 33.0 ppm
Chloride(Cl): 31.0 ppm
biCarbonate(HCO3): 83.0 ppm

pH: 7.50


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.75
Water Qts: 15.94 - Before Additional Infusions
Water Gal: 3.98 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 90
Batch Sparge

Total Mash Volume Gal: 5.01 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 

Sean Richens
Intermediate Member
Username: Sean

Post Number: 304
Registered: 04-2001
Posted From: 142.161.25.106
Posted on Sunday, March 12, 2006 - 03:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I like serving mild from a bag-in-box at cellar temperature. I add a bit of priming sugar and fit an airlock on it, and once the bubbling starts to slow I fit the tap and turn the bag upright. I carefully sit a brick on top of the bag to get just a little pressure residual.
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 2584
Registered: 03-2004
Posted From: 65.29.220.144
Posted on Sunday, March 12, 2006 - 05:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I wonder why you don't see mild ale in more brew pubs. It is easy and quick to make, has an inoffensive name ( compared to "bitter") and, being low alcohol, you can sell a lot of it without getting the customers too drunk. It is a great "starter" drink. I think that it has to do with the usual dark "colour." I have experimented with light milds like McMullan's "AK", but they are just not the same. I think that the dark malts are fairly defining to this style, but I could be wrong.

Dan

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Patrick C.
Advanced Member
Username: Patrickc

Post Number: 525
Registered: 01-2001
Posted From: 71.56.78.223
Posted on Sunday, March 12, 2006 - 06:31 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sean- What type of bag? Is this like the soda bags or wine bags? How does it fill and seal? Is this a Canadian thing?
 

damon
Member
Username: Nomad

Post Number: 195
Registered: 07-2004
Posted From: 69.129.94.153
Posted on Sunday, March 12, 2006 - 10:03 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A well-brewed mild is a splendid thing, and the very first project once I start kegging.

Dan, my local, Arbor Brewing, pours plenty of Mild and its an AK. Malty and not entirely bland, when fresh its soft esters make up for the lack of character and color malts. I think its second runnings of their IPA, but I'm not sure.

The buyers seem to be predominantly "light beer" drinkers. When you walk around you can hear customers asking the waiters, "What's the lightest beer you have?", and they're always steered in the mild's direction.