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-   -   Oatmeal mild recipe critique (http://www.homebrewtalk.com/f12/oatmeal-mild-recipe-critique-264548/)

starrfish 08-24-2011 01:14 AM

Oatmeal mild recipe critique
 
My last Dark and Mild was tasty but a bit thin. So I'm upping mash temp & amount of specialty grains (victory and oats), also adding a good amount of molasses since I did enjoy that addition in a previous brown ale. Thoughts?

Oatmeal Mild
Grain Bill
4.00 lb Maris Otter
1.00 lb Flaked Oats
1.00 lb American Victory
0.25 lb British Chocolate malt
0.25 lb American Crystal 120L
6oz Molasses

Hops
0.75 oz Fuggles Pellet 60min
0.25 oz Fuggles Pellet 30min

Specs
OG 1.037
FG 1.009
IBU 21
SRM 16
ABV 3.6%

Procedure
Brew in a bag single infusion mash 60min @ 158

Yeast
Wyeast Thames Valley II (washed and starter), S-04 or S-33 thoughts? leaning towards Thames Valley II like my 1850 whitbread porter or S-33 to push the malt profile up since hop rate is on high side.

ghpeel 08-24-2011 01:46 AM

If your last mild was thin, seems to me like uping the Crystal would be the answer. Isn't Victory fairly fermentable when mashed? I believe flakes oats will dry out too. Perhaps bump the Crystal 120 up a bit.

944play 08-24-2011 01:51 AM

Maltodextrin is great stuff in smaller beers.

starrfish 08-24-2011 02:17 AM

Oats have always done well for me in porters adding a silky mouth feel, but good call on upping crystal 120L may go another 1/4lb... could go a shade darker too.

I do have have some left over maltodex from a while back. 1/4 lb too much with upping crystal another 1/4lb (have 1/2 lb), or is it an either or? I don't want to get too sweet/ raisin since it is 120L.

Victory is in there this time more for depth of malty flavor that was missing last time.

starrfish 08-24-2011 03:03 AM

updated Grain Bill
4.00 lb Maris Otter
1.00 lb Flaked Oats
1.00 lb American Victory
0.25 lb British Chocolate malt
0.5lb American Crystal 120L
6 oz Molasses
0.5lb Dextrin

OG 1.042
FG 1.011
IBU 21
SRM 18
ABV 4.0

Still basically in spec for style guide... OG a touch high and hops still on high end (just over) but I use a sputnik rig for hops so I lose a touch of utilization, so I aim just a bit high.

seems right with using both suggestions. Thanks Guys!

bierhaus15 08-24-2011 03:07 AM

To be perfectly honest, that recipe doesn't look right to me and here's why.

First, victory malt isn't really necessary with a good quality MO and anything more than 0.25lb in a beer that small is going to be too much. You have 14% listed which is too much for any beer. Also, 3% crystal malt is a bit low for the style. Most milds use around 10-15% crystal, often with something like 7% medium and 3% or so dark. The chocolate malt usage is fine. If you are looking to add oats for mouthfeel, you can get a similar effect through more crystal malt and/or mash temp and yeast choice - or a little bit of maltodextrine. Regardless, I would not use 14% oats in a mild. Maybe 1/2 pound at the max. Also, while this is very subjective, I am not a fan of molasses in English style beers and almost always prefer to leave it out - it will thin the beer out more than you probably intend too. Invert Syrup, say No.2, would be a fine addition for a mild as it will add some of that complex caramel flavors and is not fully fermentable. Also, you have less than 60% of your fermentables coming from base malt. The hop schedule looks good and Thames Valley II is a true gem of yeast strains for milds or anything English.

jfr1111 08-24-2011 03:20 AM

Quote:

Originally Posted by bierhaus15 (Post 3197027)
To be perfectly honest, that recipe doesn't look right to me and here's why.

First, victory malt isn't really necessary with a good quality MO and anything more than 0.25lb in a beer that small is going to be too much. You have 14% listed which is too much for any beer. Also, 3% crystal malt is a bit low for the style. Most milds use around 10-15% crystal, often with something like 7% medium and 3% or so dark. The chocolate malt usage is fine. If you are looking to add oats for mouthfeel, you can get a similar effect through more crystal malt and/or mash temp and yeast choice - or a little bit of maltodextrine. Regardless, I would not use 14% oats in a mild. Maybe 1/2 pound at the max. Also, while this is very subjective, I am not a fan of molasses in English style beers and almost always prefer to leave it out - it will thin the beer out more than you probably intend too. Invert Syrup, say No.2, would be a fine addition for a mild as it will add some of that complex caramel flavors and is not fully fermentable. Also, you have less than 60% of your fermentables coming from base malt. The hop schedule looks good and Thames Valley II is a true gem of yeast strains for milds or anything English.

What he said: commercial milds pretty much all have some form of Invert Syrup added to get those dark fruit and sweet notes without the toastiness/dryness associated with dark caramel malts.

I remember mashing my last mild at around 158F. Even using S-04*, it came out with adequate body. Bob's mild recipe adds Special Roast instead of Victory and even in small quantities in the grist, that malt can add another subtle dimension to the party (sourdough, biscuit, cocoa, etc.).

* Sorry bierhaus, I remember you hating the SafAle, but it worked with this beer :D

bierhaus15 08-24-2011 03:30 AM

Quote:

Originally Posted by jfr1111 (Post 3197071)
* Sorry bierhaus, I remember you hating the SafAle, but it worked with this beer :D

Ha! Ya' know I'm often tempted to grab a pack and try it out again... :)

starrfish 08-24-2011 03:38 AM

better?
56.5 % 4.00 British Two-row Pale
7.1 % 0.50 Flaked Oats
3.5 % 0.25 American Victory
3.5 % 0.25 American Chocolate
7.1 % 0.50 American Crystal 120L
14.1 % 1.00 American Crystal 60L
3.5 % 0.25 Dextrin
4.7 % 4oz Molasses

OG 1.039
FG 1.010
IBU 21
SRM 19
ABV 3.7

Just need to order a lb of lighter crystal. I don't have any in reserve. I've done several american browns with molasses, and like what it's done for depth so I want to keep that in but backed it down a bit. I haven't used victory in a long time and went with the max as it's up to 15%, but cut that way back.

Thoughts again on revised? milds are tough, and I think your right more crystal is needed.
where do you get invert syrups?


thanks again!

jfr1111 08-24-2011 03:51 AM

Better, but I would still remove the victory, oats and molasses, but that's just me. I dug through my notes and here is the last mild recipe I brewed (I went on a big mild kick*) :

1.035 OG

87% MO
6% Muntons Medium Crystal
3% Bairds Extra Dark Crystal
4% Uk Chocolate

Fuggles for 18 IBU
Mash 158F

SafAle S-04 for yeast.

If I were to brew this again, I would try to sneak in some treacle or invert sugar at the expense of the Bairds Extra Dark for authenticity's sakes, but it was a fine brew nonethless. Just going with a single dark crystal would also yield positive results I reckon.

* Note that this is the best recipe, the others were weird attempts at very low gravity ales that never got past decent imho.


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