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Old 04-25-2008, 09:27 PM   #11
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I'm now quite proud of my restraint then.

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Old 09-29-2008, 08:32 PM   #12
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Orfy,
I wish I had your mindset sometimes because I keep upgrading my brewing equipment all the time and you are the refined, experienced frugal brewer. I am in awe.

I should get some english grains and make your mild ale (Mild Mannered Ale). I want it to be as close to your brew as possible. I only have some German grains (various types) and a sack of American pale 2 row, and a full bag of (Crisp) Marris Otter, and assorted English and American adjunct grains. I have fuggles and East Kent Goldings too. I make my house Amber Ale with 2 row and Crystal 60L, Centenial and Cascades so you just add the chocolate malt and different hops so I consider it a really close recipe as far as types of malt other than the fact that your grains are all English which most likely make a big difference.

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Old 09-29-2008, 09:23 PM   #13
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Thanks.

The chocolate makes the difference. I think you need an English style hop. nothing too bold..
It's worth giving it a go.

It's a little beer that doesn't lay down.

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Old 10-12-2008, 08:37 AM   #14
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Quote:
Originally Posted by orfy View Post
4.89 lb Light Extract (8.0 SRM) Extract 75.0 %
Is this dry or liquid? It seems like quite a low amount, but presumably that's because it's a mild so lower gravity?. Sorry, still a bit of a n00b.

Thanks.
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Old 10-31-2008, 01:25 AM   #15
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What an awesome recipe!!! I just tapped this last night and I'll have to say that poor defenseless keg won't stand a chance!! Thanks Orfy.

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Old 11-05-2008, 02:42 AM   #16
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Brewed this a week and a half ago and it's ready to bottle. Tasting great already!

My question is when I open up your sheet in beersmith it shows carbonation at 2.4 volumes which seems high for a mild. But I think this is just the default amount it gives you if you don't adjust it.

I was thinking about carbing to 1.8 volumes which would come out to be 3.15oz of corn sugar. Think that would be too much for this style? What would you suggest?

Thanks for the help and the recipe.

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Old 11-05-2008, 06:25 AM   #17
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Yeh, go lower. I don't use that part of BS.

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Old 11-20-2008, 08:29 PM   #18
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I just kegged this after a week in primary..the flat, warm sample I pulled tastes great. I need more kegs....the second sample was good, too. I think I'm going to do this one again soon. I have a feeling this keg might not last that long.

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Old 11-24-2008, 02:22 PM   #19
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Quote:
Originally Posted by orfy View Post
US 5 Gallon - Extract

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.80 gal

4.89 lb Light Extract (8.0 SRM) Extract 75.0 %
0.91 lb Crystal Malt - 60L (Thomas Fawcett)
0.28 lb Chocolate Malt (Thomas Fawcett) 508.0 SRM
0.87 oz Fuggles [4.50%] (45 min) Hops 15.1 IBU
0.87 oz Fuggles [4.50%] (15 min) Hops 8.2 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
----------------------------
Notes:
------
A classic nothern dark mild like my Grandad used to drink.
I love milds. They're one of my favourite types of beer, although very hard to find, outside of beer festivals, even in London. So, now that I've started steeping grains, I knew it had to be my first beer to try.So I found this recipe. I made a few substitutions. I used 3kg of LME (Otherwise it'd be about 1 1/2 cans, and I'd be wasting it), Northdown bittering hops and Goldings Aroma hops (different quantities, for same IBUs) .

It's been fermenting for two weeks now, I took a sample last night, and wow!! It tastes exactly like my idea of a perfect mild. The chocolate malt flavour is there, but doesn't overpower the beer, like it would in a porter. Hop levels are perfect. I can't wait to try it when it's finished.
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Old 11-24-2008, 06:16 PM   #20
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Glad you enjoyed it.

I think I NEED to go pour a pint now.

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