Recipe Critique - Mild

[sponge]

It doesn't really matter if you win by an inch or a mile... If you can pump out good beers your system, then it doesn't really matter what that system is IMO..

I still have never used (or as far as I'm aware, tasted) caramel rye, but the description sounds preeeeetty delicious for a whole range of styles, especially a mild.

I think I'll need to get my hands on some.

 

[Bizier]

I have also used caramel rye in a mild and it worked really well.

Despite the convolution of the below recipe with kitchen sink, it was an absolute pleasure to drink.

8.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
4.0 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 3 36.0 %
3.0 kg Munich I (Weyermann) (14.0 EBC) Grain 4 27.0 %
1.0 kg Brown Malt (Simpsons) (295.5 EBC) Grain 5 9.0 %
1.0 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 6 9.0 %
1.0 kg Crystal, Dark (Simpsons) (157.6 EBC) Grain 7 9.0 %
1.0 kg Oats, Golden Naked (Simpsons) (19.7 EBC) Grain 8 9.0 %
0.1 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 9 0.9 %
30.00 g Magnum [14.00 %] - Boil 60.0 min Hop 10 17.5 IBUs
50.00 g Tettnang [3.50 %] - Boil 5.0 min Hop 11 1.5 IBUs
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -

 

[tazman1967]

Yumm. looks awesome Bizer.. :icon_drool2:

 

[Dips Me Lid]

Great thread, can't wait to try out some of the above ideas, cheers!

 

[surly]

I reckon I will have a go at this next too.
Will follow RdeVjun's recipe since it seems to have been well recieved Might be sensible for me to have a lower alc beer available now that I am kegging..

 

[RdeVjun]

Haven't seen Rowy much but nevertheless his recipe has seen plenty of work, just cubed another batch.
Another happy customer! :beer: