StAnthonyB

Recipes 

What would you brew if you had this laying around?

55# Bairds Pale Malt
10# Fawcett Pale Crystal 23.5L
5# Fawcett CaraMalt 10.5L
5# Fawcett Wheat Malt 1.85L
4# Fawcett Amber Malt (36L)
1.5# Fawcett Black Malt (455L)

1# Bravo pellets
1# Styrian (UK) pellets
1# First Gold pellets
1# Fuggle (UK) pellets
1# Target (GR) pellets

White Labs Yeasts
WLP037 Yorkshire Square Ale Yeast (Samuel Smith)
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%
Flocculation: High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High

WLP006 Bedford British (Charles Wells)
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance: Medium

WLP038 Manchester Ale Yeast
Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.
Attenuation: 70-74%
Flocculation: Medium-High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High

Walker

Recipes 

About 25 to 30 gallons of beer.

__________________
Ground Fault Brewing Co.

Brew-boy

Recipes 

Some English pale ale's

__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/

jsullivan02130

Recipes 

Why, I'd make a mild! Delicious, delicious mild. Mmmmm.....mild.

__________________
"There is nothing in brewing so complicated that a little effort can't make even more complicated."

StAnthonyB

Recipes 

Now THAT'S a good answer! And, it figures it'd take a Sullie to say it.

StAnthonyB

Recipes 

11-A Mild



Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 70.0%
Calories: 217.77 kcal per 22.0 fl oz

Original Gravity: 1.036 (1.030 - 1.038)
|===================#============|
Terminal Gravity: 1.011 (1.008 - 1.013)
|================#===============|
Color: 14.36 (12.0 - 25.0)
|==========#=====================|
Alcohol: 3.26% (2.8% - 4.5%)
|============#===================|
Bitterness: 18.8 (10.0 - 25.0)
|=================#==============|

Ingredients:
5.0 lb Pale Ale Malt
12.0 oz Pale Crystal Malt - (23.5)
12.0 oz CaraMalt - (10.5)
4.0 oz Amber Malt - (36)
2.0 oz Black Malt - (455)
.5 oz First Gold (7.5%) - added during boil, boiled 45.0 min
.5 oz First Gold (7.5%) - added during boil, boiled 15.0 min
White Labs WLP037 Yorkshire (Samuel Smith)

Schedule:
00:03:00 Mash-In - Liquor: 2.15 gal; Strike: 162.28 °F; Target: 150.0 °F
01:33:00 Sacch. Rest - Rest: 90.0 min; Final: 148.0 °F
02:18:00 Batch Sparge - 1st Runnings: 15.0 min; Sparge #1: 2.25 gal sparge @ 180.0 °F, 15.0 min; Sparge #2: 2.25 gal sparge @ 180.0 °F, 15.0 min; Total Runoff: 5.99 gal

Results generated by BeerTools Pro 1.5.3

jsullivan02130

Recipes 

Wadda ya know.... I've been reading the Classic Beer style series book on mild (while drinking one of course). Great read!

http://www.amazon.com/Mild-Ale-History-Brewing-Techniques/dp/0937381683

Kudos for posting a recipe.

__________________
"There is nothing in brewing so complicated that a little effort can't make even more complicated."

StAnthonyB

Recipes 

Thanks man.

Do you think that will make a mild ale. I have no fear about playing with things a little. It doesn't have to be ultra-traditional. I would like to have two similar recipes using the same ingredients for the most part that come out as two distinctly different ales in seperate classifications.

I'd like to see someone rework that into a bitter but using the Charles Wells yeast in the stead of the Samuel Smith, and perhaps the Bravo hops and Styrians.

I just read that Pale Ale, Mild Ale, and working through Brown Ale. I am glad they made Mild Ale and Brown Ale seperate. Other than that I got a biography of GK Chesterson by Pearce of Ignatius Press that is holding my attention.

StAnthonyB

Recipes 

I've wondered about using a Hochkurz mash (even though it is German).

138F; 15 minutes.
145F, 45 minutes.
156F; 30 minutes.

(Thanks Kaiser)

khiddy

Recipes 

Oh man, I LOVED that book. It even had me on the verge of tears at the end. What a great read about a great man.

As to the original question, I'd brew some beer, an ESB and a Mild, and an Old Ale (an ESB that you leave in secondary for six months or longer).

__________________
Beeritas Vos Liberabit Brewing
Primaries: BEER Beer (4/8/12); Fisher-Price My First Mead (12/20/10)
Kegged: Hairy Patersbier (1/28/12); Dick Beer (2/15/12); Get Yer Goat Maibock (2/22/12)
Bottled: Ye Olde Tyme Holiday Ale (9/26/10); Dick Beer (2/15/12); Candy's Dad's Homebrew (2/27/12)
Apfelweins: Crapfelwein (4/4/12); Apfelweinlager 34/70 (2/26/12)
Kit Wines: Fisher-Price My First Amarone (4/1/12); Rosso Magnifico (4/17/12)
On Deck: Albertus Magnus DIPA