i was supposed to brew tonight, but my back is killing me and work is a PITA. i'll brew tomorrow. perhaps i'll make a starter tonight...that'll help the brew finish it's primary ferment in 24 hours or so.
English Mild
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
11-A English Brown Ale, Mild
Min OG: 1.030 Max OG: 1.038
Min IBU: 10 Max IBU: 25
Min Clr: 12 Max Clr: 25 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 7.25
Anticipated OG: 1.033 Plato: 8.36
Anticipated SRM: 18.2
Anticipated IBU: 15.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
34.5 2.50 lbs. Munich Malt Germany 1.037 8
34.5 2.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
13.8 1.00 lbs. Crystal 55L Great Britian 1.034 55
6.9 0.50 lbs. Honey Malt Canada 1.030 18
6.9 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
3.4 0.25 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.70 oz. Fuggle Pellet 4.30 13.5 60 min.
0.70 oz. Fuggle Pellet 4.30 2.2 5 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 7.25
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.38 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 3.08 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
It seems as though we are always waiting for death.
It seems as though we are always waiting for death.
You must be younger than I, for I'm always trying to avoid it
Thanks Chriso.Mmmm... opening up the Huskers' game in Ames, and I took a moment to open my own game of Drink The Beer.
BM's Centennial Blonde:
- Aroma is heavenly! Floral and somewhat herbal, but a little sweet and honey-y too. Very inviting, even when cold.
- Color is pale straw, and crystal freakin' clear. BEAUTIFUL beer.
- Flavor is hoppier than I expected! I love it! For the "gateway" beer that everyone recommends to new brewers, I was not expecting so much hop presence! I really love the flavor of this though, it's got little notes of honey and malt overtone, but does not dominate. It tastes cleaner than most commercial blondes, and there's something about the water profile that makes this positively sparkle.
Very very nice. I could drink this all day long.
Niquejim’s Mild:
Aroma: Nice and slightly roasty. The smell of “freshness” was in this beer. Leaning towards the nutty aroma more than fruity.
Appearance: Very clear…almost crystal. Color was sort of a penny copper brown. No real ruby hues…mostly copper. Good creamy head and sufficient carbonation with an aggressive pour.
Flavor: Crisper and lighter than the color might suggest. Clean. No off flavors at all. Well balanced. Some slight nutty tones and a pale chocolate. Finishes dry and clean. No residual sweetness. This beer attenuated very well. Very tasty indeed. A good example of a session beer. Not filling at all. Very little “buzz factor” which was good since this was a Saturday lunchtime tasting session. Very enjoyable.
Mouthfeel: A bit thinner than I’m accustomed to for a brown mild…but good. Just the right carbonation (I like them on the low side).
Overall: A good example of a mild. I enjoyed it very much. Very drinkable and well brewed (no flaws). A very tasty beer with little to know alcohol effects.
Anything I’d Change: Mash it higher…say around 159 for 45 minutes to preserve some sugars and “rich up” the flavor/mouthfeel.
Well done.
Based on the beer I made and the two that I have sample, I can unequivocally declare this a success! Mine was eminently drinkable on day 9 and bottled on day 10.
Niquejim
Sampled @ 58 F
Appearance: Turbid dark honey color with slight head; good carbonation. Lighter in color than most I have seen but nothing out of style
Aroma: Light malt tones. Swirling it around, I get a slight fruityness. No Hop aroma. No diacetyl. To style, but my preference would be more aroma. Noting that this is a parti-gyle, so my criticism in this area should be taken with a grain of salt.
Flavor: Well it's mild. . This is more in the style that I had in London. Refreshing and crispy clean. Light and balanced. Just a touch of malt I actually got called away for awhile and came back to a much warmer 1/4 glass and I got much more flavor. However, at that temperature I also got a somewhat mineral or metallic taste. Unfortunately, I'll have to bounce that off your second bottle another time.
Mouthfeel: Very light body. Appropriate carbonation for the style.
Overall: This is more in keeping with the lighter milds and that are more common in London and Southern England. By contrast the one I made is much heavier. It really goes to show the range on this style. I could drink alot of these and having yours, I believe I would prefer it to the standard american blonds so prevalent in the summer.
Chad's Kitchen Staff Mild II
Drank this while watching "Die Hippie, Die" on south park studios...
Aroma: Bready, woody, a bit of fruit (may be off...i have a pour sense of smell )
Appearance: Pours with a small lace head. Rich dark appearance..ruby orange shows in the light. Slight notice of lace on the top all the way to the end.
Flavor: Malty, dextrinous (is that a word? starch?), pleasant fruity flavors likeable to plums, maybe? slight spicy bite from the yeast, very nice.
Mouthfeel: Full, perfect amount of crystal to mask the low alcohol...tastes very full. roasted flavors come through, but are pleasant, nothing astrigent. nice low level of carbonation.
Overall: I'm not a big fan of roasted flavor in a mild, but you made it very smooth and balanced with this one. I really enjoyed this beer. I'm going to have to share a bit of the next one with someone that will appreciate it.
I don't know how you got that dextrin flavor in there, mashing so low (154°F, is that correct?) without carapils. must be the ashburne? may have to try that...what do you find is the major flavor it contributes?
might have to check out that Northwest Ale yeast, too.
great mild IMO. and that was just the first pour. i have another full glass!
It's almost like a light Munich but better suited to English styles. Next time I make Kitchen Staff Mild I may flip the proportions and go with 4lbs of Ashburne Mild and 3lbs of Marris Otter just to see what happens.DP 65. 2-Row diastatic malt that delivers sweeter, malty flavor. Very well suited for mild ale styles that benefit from additional color and sweet, malty flavor.
...However, at that temperature I also got a somewhat mineral or metallic taste. ..
Enter your email address to join: