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Old 10-06-2009, 04:46 PM   #11
sleepystevenson
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Check out the last issue of Zymurgy. It has a couple good articles on milds


Also, FYI:

BJCP 1999:

English Ordinary Bitter
Bitter & English Pale Ale


Type: Ale
Category Number: 4A
Original Gravity: 1.030-1.038 SG
Color: 6.0-14.0 SRM
Final Gravity: 1.008-1.013 SG Bitterness: 20.0-40.0 IBU
Carbonation: 0.8-2.1 vols Alcohol by Volume: 3.00-3.80 %
Description: Lightest strength bitter. Originally kegged or casked and served by a hand pump without pressure. Traditionally served only a few days old from a cask and consumed within a day or two.
Profile: Mild form where malty flavor has a slight edge over the bitterness. Slightly dry with high attenuation. Light to medium body (taxed in UK by starting gravity). Gold to golden brown in color. Carbonation higher in bottled versions.
Ingredients: English malt, hops (Fuggles/Goldings) and ale yeast. Hard water with high calcium-sulfate (gypsum) content brings out bitterness.
Examples: Young's Bitter, Samuel Smith's Old Brewery Bitter, Fuller's Cheswick

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Old 11-24-2009, 05:31 PM   #12
dfohio
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UPDATE:

This beer turned out pretty good. I would definitely brew it again as is, but I think I will make couple changes for fun too.

Notes:
PALE MILD

5lb pale ale malt
1lb victory
2/3lb Crystal 60
Willamette 60min to 16 IBU
Nottingham

SG - 1.034
FG - 1.008
Mashed at 158 for 45 min

Fermented at 65 F

It is crisp with a lot of malt and biscuit up front and finishes dry and slightly fruity.

I would have liked to have it end up at a FG of 1.009 or 1.010 as feel it would be even better if it wasn't as dry. I might change to the whitbread strain next time.

What shocked me was I am getting slight fruitiness from the nottingham at 65. Other beers have always covered this up, but this beer doesn't hide much. It is a nice fruitiness, not over the top like some strains and seems to compliment this beer well.

A great session beer at just over 3%.

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Old 06-23-2011, 07:49 PM   #13
pauswa
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Quote:
Originally Posted by dfohio View Post
UPDATE:

This beer turned out pretty good. I would definitely brew it again as is, but I think I will make couple changes for fun too.

Notes:
PALE MILD

5lb pale ale malt
1lb victory
2/3lb Crystal 60
Willamette 60min to 16 IBU
Nottingham

SG - 1.034
FG - 1.008
Mashed at 158 for 45 min

Fermented at 65 F

It is crisp with a lot of malt and biscuit up front and finishes dry and slightly fruity.

I would have liked to have it end up at a FG of 1.009 or 1.010 as feel it would be even better if it wasn't as dry. I might change to the whitbread strain next time.

What shocked me was I am getting slight fruitiness from the nottingham at 65. Other beers have always covered this up, but this beer doesn't hide much. It is a nice fruitiness, not over the top like some strains and seems to compliment this beer well.

A great session beer at just over 3%.

Beautiful beer!
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