Is this a good Mild recipe

Daver77 · 03-12-2011, 09:46 PM

Or is it something else?

These are some ingredients I have laying around I want to use. Not enough to make a nice brown ale so I figured I'd make a mild.

5lbs Muntons Light Dry Malt Extract

8oz Chocolate Malt (UK)

8oz Crystal 60L

30 mins 1oz Amarillo

1 min 1oz Amarillo 7% AA

Nottingham Yeast

Original Gravity
1.040

Final Gravity
1.010

Bitterness
21.6 IBU

Alcohol
4.0% ABV

I actually have on hand 6lbs of light DME but figured 5lbs would be more appropriate since it's a mild.

Couple more pounds of DME and it would probably make a nice brown ale.

Daver77 · 03-12-2011, 09:59 PM

Second Option would be to go with to an American Brown Ale

6lbs Muntons Light Dry Malt Extract

8oz Malto-Dextrin

8oz Chocolate Malt (UK)

8oz Crystal 60L

boil 60 mins 1oz Amarillo pellet 7.0

dry hop 5 days 0.5oz Amarillo

Original Gravity
1.051

Final Gravity
1.013

Color
24° SRM

23.5 IBU

5.1% ABV

JeffStewart · 03-12-2011, 10:35 PM

First off, I'm not an expert and others will be able to give you a better idea I'm sure.
But, the proportions "style-wise" are a little bit off. Whether that matters is up to you.
As guidelines the proportions are:
10-15% crystal
2-3% chocolate (or 1% black)
~11% sugar (not used in ALL cases but it's found)

Your chocolate and crystal malts hit at around 8% for first recipe and are lower for the second. Also, I believe the base malt is supposed to hit around the middle 70's. As for dry hopping or late additions, I "believe" the dry hopping is not consistent with the style (English Mild) and if you do want to do a late addition it should be minimal. Like a 1/2oz or less. The BU:GU ratio should be around 0.50. Again, that's indicative of the style but ultimately it's up to you. Hope this helps somewhat.

**midfielder5** · 03-12-2011, 10:35 PM

is that the only hop choice you have?
amarillo isnt the hop of choice for milds. try a noble hop from ENgland if you can.
good luck

Daver77 · 03-12-2011, 10:40 PM

Quote:

Originally Posted by JeffStewart

First off, I'm not an expert and others will be able to give you a better idea I'm sure.
But, the proportions "style-wise" are a little bit off. Whether that matters is up to you.
As guidelines the proportions are:
10-15% crystal
2-3% chocolate (or 1% black)
~11% sugar (not used in ALL cases but it's found)

Your chocolate and crystal malts hit at around 8% for first recipe and are lower for the second. Also, I believe the base malt is supposed to hit around the middle 70's. As for dry hopping or late additions, I "believe" the dry hopping is not consistent with the style (English Mild) and if you do want to do a late addition it should be minimal. Like a 1/2oz or less. The BU:GU ratio should be around 0.50. Again, that's indicative of the style but ultimately it's up to you. Hope this helps somewhat.

Yeah that's why I'm making it a brown ale instead of a mild. I'm going with the second recipe!

Now the question is how is the brown ale recipe?

**midfielder5** · 03-12-2011, 10:41 PM

ah i see the second brown ale.

Daver77 · 03-12-2011, 10:41 PM

Quote:

Originally Posted by midfielder5

is that the only hop choice you have?
amarillo isnt the hop of choice for milds. try a noble hop from ENgland if you can.
good luck

Yeah that's what I have on hand right now. I can get others but thinking about this twice I might as well go and make a brown ale I think the Armarillo will work for that right?

Daver77 · 03-12-2011, 10:43 PM

Quote:

Originally Posted by midfielder5

youre headline & post says it is a mild.

??

Yeah I know confusing that's why I corrected my second post with the recipe to include the question ahould I change it to a brown ale.

sorry for the confusion

JeffStewart · 03-12-2011, 10:44 PM

I think Kent Golding would work better, but use what you've got...

**midfielder5** · 03-12-2011, 10:45 PM

imagine Newcastle brown ale w/ citrusy, grapefruity taste. that is what you are looking at.
it isnt my first choice!