Guest Lurker said:
Sean
Any chance of your mild recipe or some hints? I had one go using the MAH recipe but it was my second all grain and consequently I think I stuffed the mash temp, it came down to 1.007, ended up very dry which let the minerally flavour of the 1028 yeast come through too strongly. I see you used 1275 which is my favourite ale yeast, what grain bill and mash schedule did you go for?
Cheers
Simon
3300g Pale Ale Malt (Fawcett's Maris Otter)
250g Chocolate Malt (Fawcett's)
250g Crystal Malt (Joe Whites)
Mashed at 65 degrees C for 90 mins
Boiled for 90 mins - added:
25g Goldings pellets (4.5 Alpha) start of boil
225g Golden Syrup (Tate & Lyle) start of boil
1/2 tablet Irish Moss - last 5 mins
2 plugs (28g) Goldings hop plugs end of boil
Adjusted volume with (boiled) water to 1032
The yeast was taken from a previous brew, which was pitched with Wyeast Thames Valley, which still hadn't got going at all after 17 hours, so I re-oxygenated it and chucked in a safale S-04, so I don't really know which of the two fermented it, and hence I don't really know what yeast strain went into this one. Fermented at around 18 C.