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-   -   British Mild. (http://www.homebrewtalk.com/f14/british-mild-38944/)

Orfy 09-16-2007 06:42 PM

British Mild.
 
Does any one ever drink Mild or brew it. It was the style of beer that I drank in the pub for my first 10 years. It's not as popular now and maybe only one in five pubs will sell it.

I know sample it when ever I see it. It was the tipple of my Granddad and his Dad.
The Style is very much bedded in the history of beer in this area. It was very popular with the Miners and in the working man's clubs.

This is a good write up.

http://www.keighleyandcravencamra.org.uk/BeerCiderPerry/mild.shtml

And this is a classic.

http://www.theakstons.co.uk/ales/view_detail.php?id=13

I think this is going to be my next brew
Tasting Notes

A dark, delicious beer with a dry palate and a full, rounded, Fuggle hop flavour. Brewed using three different malts: pale malt for body, crystal malt for rich flavour, and black malt for texture and taste.

sudbuster 09-16-2007 07:18 PM

Wow! Orfy,
What an interesting post. Thank you. I am very interested in legacy beers. Maybe it's because i'm fading out too.:) You have piqued my interest in mild ale. Please explain this for me:
......> * Beware keg versions of these products - not all production of these beers goes into cask form. Some of these products are even pasteurised, pressurised and served as keg beer or even bottled or put in cans. All beers suffer from these unnatural processes but, mild with its more subtle and gentle flavours, seems to suffer even more than other beer styles. Keg and canned milds are simply horrible. <..........
Are they saying all authentic mild ale is casked?
Cheers.......

Orfy 09-16-2007 07:22 PM

This is from a CAMRA site.

They (we) are beer Nazis. (In the good sense)

I believe you can sometimes get a good beer in a keg but you will regularly get crap beer from kegs. (The majority)It's like with food, you can get good food from a greasy spoon cafe but most of the time you'll get quality food from a quality restaurant.
What I'm trying to say is if you only drink "live" cask ale then you will get great and good beer the vast majority of the time rather than rarely from a keg.

I used to drink Manns Mild which was a brown ale bottled at 2.8% mixed with Burtonwood Mild
http://www.mannsbeer.co.uk/manns_heritage.htm

sudbuster 09-16-2007 07:32 PM

Quote:

Originally Posted by orfy
What I'm trying to say is if you only drink "live" cask ale then you will get great and good beer the vast majority of the time rather than rarely from a keg.

You said:I think this is going to be my next brew

Do you have a small cask?

Orfy 09-16-2007 07:35 PM

A cask does not have to be wood.
You can cask condition in a keg.

Basically it is none pasteurised beer that is left to carbonated and condition in the keg/cask and naturally carbonated rather than for carbonated.

It is still alive.

sudbuster 09-16-2007 07:43 PM

Quote:

Originally Posted by orfy
A cask does not have to be wood.
You can cask condition in a keg.

Basically it is none pasteurised beer that is left to carbonated and condition in the keg/cask and naturally carbonated rather than for carbonated.

It is still alive.

That's what i presumed. I was really needing a reason and excuse to buy a small cask. I've been thinking about it for quite some time now.. LOL
Please keep us posted on how the brew progresses. I am very interested.
Cheers.........

PS. i usually naturally carbonate in the keg using a pressure relief set to the style.

Finn 01-27-2008 07:20 AM

British mild ales
 
Hi guys! Just out of curiosity, I started looking around for a recipe for mild ale. You know, the "other" British pale ale, besides bitter and ESB? Anyway, I've never seen or tasted the stuff, so I thought I'd check around and see what a recipe for mild ale looks like ... and couldn't find anything anywhere!

Anybody know what mild ale tastes like? It must be pretty boring to be so totally ignored by the famously adventurous/ experiment-happy home brewing community. But just out of Imperial solidarity I'd like to try one sometime, even if I have to brew it to do it ...

Thanks!

--Finn

Orfy 01-27-2008 08:02 AM

I might of drank a pint or hundred of the stuff.



Mild around here is dark, roasty and at the lower end of the ABV range and with a very slight sweetness.

This is my recipe.
To Convert to Extract and grain use the equivalent DME or LME instead of the MO grain.

Mild Mannered Ale


3.00 kg Pale Malt, Maris Otter (3.0 SRM)
0.75 kg Crystal Malt - 60L (Thomas Fawcett)
0.15 kg Chocolate Malt (Thomas Fawcett)
30.00 gm Fuggles [4.50%] (45 min) Hops 15.1 IBU
30.00 gm Fuggles [4.50%] (15 min) Hops 8.2 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

ABV 3.6
IBU 23 (Top end of range)

Mash High.

Notes: ------ A classic northern dark mild like my Granddad used to drink.

Finn 01-27-2008 08:59 AM

Yikes, Orfy, you posted a recipe and the whole thread got spirited away to the recipes forum! Probably a good thing -- I think it's the first mild to darken the doors of this hallowed hall.

Thanks for the info! I'll have to try it. Hey, this is the beer that won WWII, right? Those RAF guys couldn't possibly have knocked off all those Heinkels and Messerschmitts if they'd been drinking IPA.

Cheers!

--Finn

p.s. BTW, what's the OG on Mild Mannered?

Orfy 01-27-2008 09:21 AM

Check the drop down under my Avatar.

Full details including US spec recipe and downloadable BSM and TXT files.

OG 1037.


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