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Home Brew Forums > Home Brewing Beer > General Techniques > Critique my mild recipe
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Old 09-10-2012, 02:36 AM   #1
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Default Critique my mild recipe

Had a Cain's Dark Mild with dinner tonight and I really enjoyed it. I want to make a nice mild that isn't really roasty and goes down smooth. Sort of in between a mild and bitter. Any thoughts?

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Logan's Mild
Brewer:
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.034 SG
Estimated Color: 14.8 SRM
Estimated IBU: 14.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 82.8 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 10.3 %
4.0 oz Special Roast (50.0 SRM) Grain 4 3.4 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 3 3.4 %
0.75 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 5 14.8 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 6 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 7 lbs 4.0 oz

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Old 09-10-2012, 02:47 AM   #2
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looks pretty tasty to me. no mods needed for what you want, from what i see

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Old 09-10-2012, 04:59 PM   #3
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Recipe looks good. You will most likely see much higher efficiency than on a normal strength beer so you may want to adjust upward a bit (although it wouldn't be a big deal if it ended up in the Bitter range). An important factor with English ales is to make sure your carbonation is low (less than 2 volumes) and your serving temp is closer to 50F. Enjoy!

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Old 09-12-2012, 08:24 PM   #4
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I've never had Cains Dark Mild (or any real, as in from the UK, commercial mild), but your recipe will certainly produce something good. I'd personally replace the special roast with amber malt though, because I don't like special roast.

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Old 09-12-2012, 11:40 PM   #5
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Quote:
Originally Posted by jfr1111 View Post
I've never had Cains Dark Mild (or any real, as in from the UK, commercial mild), but your recipe will certainly produce something good. I'd personally replace the special roast with amber malt though, because I don't like special roast.
What's the difference? I've used both, and I have some amber malt on hand, too.
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Old 09-13-2012, 01:28 AM   #6
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I don't have my "Milds" book handy, but the recipe looks fine.

I took a dark mild to a beer fest once for the homebrewers' booth. Despite samples being limited to 2 oz and one per person, it was gone in two hours.

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Old 09-13-2012, 01:53 PM   #7
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If you can get it Id use a uk crystal instead of us, has a bit more character. Recipe looks good.

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Old 09-16-2012, 04:34 PM   #8
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looks good here too, do you really only boil off about a half gallon in 60 minutes?

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Old 09-16-2012, 10:34 PM   #9
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Quote:
Originally Posted by rexbanner View Post
What's the difference? I've used both, and I have some amber malt on hand, too.
Special roast has this tangy, edgy malty quality to it that is hard to describe. It's subtle, but it's still there, even in small amounts. It also tends to be sweeter (altough it's not a caraml type malt). Amber malt lends a drier biscuit and very faint cocoa note when used in larger percentages. I really like biscuit and bread in my bitters, so amber suits my recipes better.
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Old 09-16-2012, 11:04 PM   #10
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Quote:
Originally Posted by jfr1111 View Post
Special roast has this tangy, edgy malty quality to it that is hard to describe. It's subtle, but it's still there, even in small amounts. It also tends to be sweeter (altough it's not a caraml type malt). Amber malt lends a drier biscuit and very faint cocoa note when used in larger percentages. I really like biscuit and bread in my bitters, so amber suits my recipes better.
Yes, I have noticed that tangy taste in a nut brown I used it in, which I wasn't a huge fan of. However, tell me if you agree with this line of reasoning: any chocolate taste from amber malt will be lost in the chocolate malt. Therefore, special roast will add another taste dimension to this beer, and the amount is small anyways. I try to make beers that are complex but have simple malt bills.
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