Coldies

Recipes 

nghtmre4u

Recipes 

I will be kegging mine on the first I will let you know too.

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On Tap: Edwort's Hause Ale, Circle City Haus Ale, Oatmeal Stout, Blueberry Wheat, Centennial Blonde
Fermenting: Rat Dawg Pale Ale, American Lager, Jamils Blonde
On Deck: Edwort's Bavarian Hefeweizen, Biermuncher's Your WIT-ness" Belgian wit

seatbelt123

Recipes 

I just did the original recipe. 5.5 gallons using my eBIAB rig. Easy and cheap ($17 w/o yeast).


I used Wyeast British Ale 1089 mi noticed the recipe a while ago and had it on my list to brew. Then I started a starter for the white house honey ale AND learned that I needed to have a keg ready for the weekend of 11/17. Ding! Perfect excuse to do your recipe. After decanting about 800ml of starter I topped it up and will have enough for my originally planned beer in a few days.

Anyway, I'll be able to report on the low end of the grain to glass range.

FYI - I used Crisp Pale Chocolate malt which is ~ L260 and described as good for milds. Perfect.

christopherrburns

Recipes 

seems like a really small grain bill for a 5 gal batch. Did I miss something or am I just in a hurry to spend more money and my brew shop??

azscoob

Recipes 

This is an English brown mild, it is a low gravity session ale, so there is less grain in it than a higher gravity beer, the beer has big flavor from the malts used in it, so you get a great tasting beer with a lower ABV so it won't mess you up too bad, perfect for enjoying when you still need to get things done.

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Shirts n Steins: Grain Reaper Brewing

christopherrburns

Recipes 

Sounds like a winner. Going to use this as a base for a gingerbread beer for the holidays.

Haputanlas

Recipes 

How much have you been adding? Just curious because I was thinking of adding some as well.

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"There is no strong beer, only weak men"
"Pretty women make us BUY beer, ugly women make us DRINK beer" - Al Bundy
"Give a man a beer, he'll drink for a day. Teach a man to brew, he'll be drunk for the rest of his life."

Primary: Hoppy Wheat, Porter
Kegged: Reaper's English Mild (OO), BBK Jr., Lagunitas IPA, Fireman's #4
Bottled: None
Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
On-Deck: The Titan BW, Ale of Olympus

azscoob

Recipes 

I substitute an ounce or two of the chocolate malt for the debittered, still working out an exact amount.

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Shirts n Steins: Grain Reaper Brewing

seatbelt123

Recipes 

I kegged mine today. It sat at 1.015 for a few days so I considered it done. I wasn't able to cold crash it because my fermentation chamber is occupied, but the samples were so clear I felt okay skipping this step. Also, the samples tasted very nice. I've never had a true mild (11A) but the sample definitely seemed pointed in the right direction. I did notice that mine lacks the described "fruity" aroma - I'd probably blame that on the Wyeast 1098 which is supposed to be pretty neutral.

Anyway, I'll post another update in a few days when it's carbed. Thanks for the recipe!

JKaranka

Recipes 

Milds should definitively be drank on the warm side. Often pubs keep the milds at the same temperature as other beers and, as with bitters, you have to give them a few minutes to warm up for the maltier flavours (that in this case are pretty much all the flavours there are!) to come up.

Btw, I'll give a go at messing with this recipe on my fourth or fifth batch, I'm a big mild fan as a break from hoppy styles. Knowing me I'll probably end up adding some crystal rye