15 replies to this topic

[realbeerguy]

I posted that I dialed in my Dark Mild recipe this past year and I have been asked to share it.  A shout out to Denny for the yeast recommendation.

 

5.5 gal

 

6.5# Maris Otter

.75# 60L Crystal

.38# English Chocolate

,20# English 120L

1.0 oz Whitbread Golding Variety (WGV) @7.80%  at 60 min

Irish Moss

Wyeast 1318 London Ale III

 

Mash @ 160dF for 60 min, collect 6.5 gal wort.

boil 60 min chill, ferment @ 68dF

 

Force carb w/ 2.0 volume of CO2

 

 

 

OG. 1.040

FG. 1.012

 

28.2 IBU

3.64% ABV

 

Had a Brittish ex-pat taste it and declared it was spot on.  Next one going to put in a pin for our club get together after the Domras cup.

[HVB]

That looks like a tasty session beer.

[neddles]

Next one going to put in a pin for our club get together after the Domras cup.

Want. That sounds really nice.

[positiveContact]

this sounds nice.  wonder how it would be with S-04...

[realbeerguy]

this sounds nice.  wonder how it would be with S-04...

Took three tries to dial it in.  At the end the London Ale III made the difference.

[positiveContact]

Took three tries to dial it in.  At the end the London Ale III made the difference.

 

roger that.  i've used that yeast in the past and thought it was good.

[Corbin]

I think I am going to brew this next week if I can go to the store and get the ingredients. Is the English 120L just crystal malt? Never seen anything labeled English 120.

[realbeerguy]

120L from an Engish maltster if you can get it.  120L domestic if you cannot.  Key to this was 160dF mash temp and the London Ale III

[Brauer]

Caraaroma is another nice 120L Crystal that I've used in Milds. 

[Corbin]

realbeerguy, on 20 Mar 2014 - 10:28 AM, said: 120L from an Engish maltster if you can get it. 120L domestic if you cannot. Key to this was 160dF mash temp and the London Ale III

Kinda bummed. Went to two different HB stores and both were out of the London Ale. They recommended Wyeast 1335. Now that I have read some reviews I'm not so sure this is the best yeast for a mild.

[Corbin]

Brewed this last sunday. Took a gravity reading last night and it was 1.012. I started a little high, 1.046. I tasted the sample and really liked it. Can't wait for some carbonation. This could be my new go to session beer. Nice that the ingredients are pretty cheap too.

[realbeerguy]

If force carbing, keep it low.

[Corbin]

If force carbing, keep it low.

That's my plan. I know to keep these low alcohol beers at a lower carb level but don't really remember the reason.

[neddles]

I know to keep these low alcohol beers at a lower carb level but don't really remember the reason.

For me, I get better flavor and mouthfeel.  Serve no colder than 50F is the other thing I do.

[realbeerguy]

That's my plan. I know to keep these low alcohol beers at a lower carb level but don't really remember the reason.

Flavor comes thru better.  Lessens the carbonic bite

[Brauer]

If force carbing, keep it low.

I made a great Mild and had the CO2 pressure higher than I intended during serving.  It was startling how big an effect the gradually increasing CO2 had on the beer.  The high CO2 completely ruined the previously delicious beer, it made it seem thin and harsh and the carbonic bite dominated the flavor, like soda.  I got the carbonation back down and recovered the beer.