May is Mild Month

[manticle]

Sooner than 14 if you carb low and leave them somewhere warmish to carbonate.

 

[MindenMan]

I needed to clean out my brewing closet a couple of weeks ago, and decided I would brew whatever style the amonut of grains would brew based on how many gallons I had to reduce to to hit the style on the numbers. This recipe is a bit unconventional based on what I have seen, but I wanted something a little different, and if good I would wait until the next judging day to give it a go.

4.5 gallons OG. 1.038 F.G. 1.008

Oatmeal Mild with Cocoa and Molasses:

Mild Chocolate Malt 0.750 lb
Crystal 120 0.500 lb
Flaked Oats 0.500 lb
Maris Otter two-row 4.000 lb
Molasses 0.125 lb
Cocoa Powder 0.375 lb
Cluster hops 0.500 oz
Sparkelloid 1 tbl

Mash at 152 F for 90 minutes with 1.5 quarts water per pound.Sparge at 170F with 2 gallons water.
Add hops at beginning of boil, at 15 minutes add Sparkelloid 5 minutes add Cocoa. Cool to less than 70F., add a three cup starter of London ESB 1968. Ferment at 68 for two weeks, or whenever the SG stops moving. I bottle mine with 3/4 cup of corn sugar and wait two weeks or whatever is needed to fully carbonate.This ale has a slightly sweet finish before bottle conditioning, so I will have to let you know how it finishes out The flavor at tasting was crisp and not watered down at all, I hope someone else gives it a go.

 

[mje1980]

A mild should benefit from the use of windsor due to it being a low attenuater it lends itself to not being as dryer finish. Big difference between a beer being thin or dry. If you have mashed at 69 and have a thin beer I would be looking to see if sufficient conversion was acheived during the mash.

Cheers

Edit. I try to get some of my milds to be thinner and dry, makes a good malty quaffer for the qld weather.

Most of mine are mashed around 66, I like them dry as well as chewy too. I did one with no xtal, just a touch of RB and choc, mashed 66 and it was very nice an very very drinkable haha.

 

[wbosher]

I've noticed that there is no "Mild" section in the recipe DB. Are these just classified as a low acl ale?

 

[lukiferj]

I've noticed that there is no "Mild" section in the recipe DB. Are these just classified as a low acl ale?

http://www.bjcp.org/2008styles/style11.php



11A. Mild
Aroma: Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.
Appearance: Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.
Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.
Mouthfeel: Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.
Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters.
Comments: Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible.
History: May have evolved as one of the elements of early porters. In modern terms, the name “mild” refers to the relative lack of hop bitterness (i.e., less hoppy than a pale ale, and not so strong). Originally, the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had. Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.
Ingredients: Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.

Vital Statistics:

OG: 1.030 – 1.038

IBUs: 10 – 25

FG: 1.008 – 1.013

SRM: 12 – 25

ABV: 2.8 – 4.5%
Commercial Examples: Moorhouse Black Cat, Gale’s Festival Mild, Theakston Traditional Mild, Highgate Mild, Sainsbury Mild, Brain’s Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Woodforde’s Mardler’s Mild, Greene King XX Mild, Motor City Brewing Ghettoblaster

 

[lukiferj]

I've just brewed another one. 3 hours and it's done, cubed and cleaned up. Love this drink.

 

[Arghonaut]

Same, a nice cool afternoon, perfect for brewing. Manticles dark mild all cubed up, I'll keg my irish red tonight and save some 1084 slurry to pitch in the morning.

Looking forward to trying it!

 

[Byran]

I done this one, been sitting in the keg for few weeks degassing it as I over carbed :angry:
its getting there but it really tastes thin and not much flavour?



Grain Bill
----------------
2.600 kg Pale Ale Malt (74.1%)
0.483 kg Caraaroma (13.76%)
0.300 kg Munich I (8.55%)
0.126 kg Chocolate (3.59%)

Hop Bill
----------------
22.0 g East Kent Golding Pellet (5.4% Alpha) @ 60 Minutes (Boil) (1 g/L)
15.0 g East Kent Golding Pellet (5.4% Alpha) @ 10 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------

Single step Infusion at 69°C for 30 Minutes. 72c 10min - 78c 10min
Fermented at 19°C with Danstar Windsor

Yeh man I reckon you may have fallen short on your mash 30 mins is short at 69 deg because you are trying to make more unfermentables to give that solid chewy body and mouth feel, you will gain more flavour if you mash a bit longer I reckon give it an hour.......... You should still keep in the mild range cause you will make mostly unfermentables.
I kinda have a mild ready to brew and by mild i mean full strength english brown.........

 

[manticle]

The 30 minute mash at 69 works great Bryan. I do it for all my milds and it has the opposite effect to making the beer thin or flavourless . Conversion occurs more quickly at higher temperatures but you end up with a nice full bodied beer. A longer mash, even as high as 69 will still allow beta amylase to convert starch to shorter chain sugars- the aim of the high short mash is to favour the alpha amylase.

I think there is something else going on in Lukasfab's mild. have you entirely ruled out infection Lukas - can strip malt and hop flavour with things like lacto (some yeasts can too - I've never used the dry yeast you have used).

 

[Byran]

O

The 30 minute mash at 69 works great Bryan. I do it for all my milds and it has the opposite effect to making the beer thin or flavourless . Conversion occurs more quickly at higher temperatures but you end up with a nice full bodied beer. A longer mash, even as high as 69 will still allow beta amylase to convert starch to shorter chain sugars- the aim of the high short mash is to favour the alpha amylase.

I think there is something else going on in Lukasfab's mild. have you entirely ruled out infection Lukas - can strip malt and hop flavour with things like lacto (some yeasts can too - I've never used the dry yeast you have used).

Oh? I thought the beta amylase was only active between 52 and 67 deg C?

Edit: Dont worry about me im just trying to remember stuff and I seem to have a cloudy memory cause of all the beers......

 

[bradsbrew]

I think there is something else going on in Lukasfab's mild. have you entirely ruled out infection Lukas - can strip malt and hop flavour with things like lacto (some yeasts can too - I've never used the dry yeast you have used).

Also thought it may be an issue with whatever and where ever the temp is being measured. Could be a calibration or placement issue?

Cheers

 

[manticle]

Oh? I thought the beta amylase was only active between 52 and 67 deg C?

Various enzymes are active between a quite a large temperature range including both amylases but they have optimal temperature ranges at which they are favoured. They also have optimal pH and other conditions but temperature when hydrated is the most important as far as I understand. Alpha will work at 60 and beta at 70 but beta will be favoured at 60 and alpha at 70 (if that makes sense).

Given that alpha makes longer chains and beta shorter, beta can continue to chop up the chains that alpha has already had a crack at. Give it time and it can reduce that stuff down.

As far as I understand amylase conversion can happen in 20 degrees (for example) if the malt is hydrated - it's just a very slow process and that temp may favour other enzymes (and likely microflora) so their effects will make themselves known much more quickly.

@bradsbrew - true.

 

[lukiferj]

Yep nothing wrong with the recipe or mash schedule as far as I can see.

 

[Byran]

Various enzymes are active between a quite a large temperature range including both amylases but they have optimal temperature ranges at which they are favoured. They also have optimal pH and other conditions but temperature when hydrated is the most important as far as I understand. Alpha will work at 60 and beta at 70 but beta will be favoured at 60 and alpha at 70 (if that makes sense).

Given that alpha makes longer chains and beta shorter, beta can continue to chop up the chains that alpha has already had a crack at. Give it time and it can reduce that stuff down.

As far as I understand amylase conversion can happen in 20 degrees (for example) if the malt is hydrated - it's just a very slow process and that temp may favour other enzymes (and likely microflora) so their effects will make themselves known much more quickly.

@bradsbrew - true.

Good to know mate! So I guess doing overnight mashes could be a cause of watery thin beers then? I always try to step my mashes but I think ill try a true to style mild with a high temp short mash to see what all the fuss is about. :beerbang:

 

[tazman1967]

Never done a Mild.. So Im going to make Manticles Mild. I have a Wyeast 1098 yeast cake OR, shall I buy some 1469 ?

 

[lukiferj]

1469 if you can get it seems to be the go and tastes great. I've never tried 1098 so can't comment on that yeast.

 

[manticle]

I've used 1099 and it was tasty. 1098 is supposedly equivalent to the dried version of 1099 (also SO4 as far as I know - whitbread dry).

However 1469 is definitely my pick of the bunch. Try it with both if you want to really know.

 

[KingKong]

Hey Manticle,

The recipe for your dark mild seems to be missing from the recipe DB and i cant find an original full version of it. Not sure if your keeping a bit of a patent on it, but if you dont mind could you post the full recipe or link me to where i can find it boil size, efficiency, hop schedule etc

Mitch.

 

[manticle]

http://aussiehomebrewer.com/topic/69618-recipedb-dark-mild/?hl=%2Bdark+%2Bmild


The discussion thread is more important because it lists the actual recipe and the mash schedule. If the hop schedule isn't in my opening post, it's further down the page but for the record it's 18g 6.5% challenger@60 and 10G at 10, no chilled with no adjustments made.

Final volume is 18 L, I start with about 26 L.

I mash in with 2.5 L per kg, lose about 2-3 litres in the tun and batch sparge to pick up the remaining liquor. Pretty bang on 70% mash efficiency every time which is the only efficiency I measure.

Looks like the db still needs some work.

 

[KingKong]

Much appreciated.

Cheers.