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Old 10-24-2012, 03:56 PM   #271
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I just did this with different hops I used northern brewer and willamette and only had 4 oz chocolate do you think it will be close
This is funny, I just used those exact hops this weekend, Willamette for bittering and Norther Brewer for aroma. Kept my chocolate the same but also used Pacific Northwest Wyeast. Should be interesting. I have brewed the original recipe a lot and wanted to change it up. Will let you know how it comes out in 2 weeks.
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Old 10-24-2012, 05:36 PM   #272
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I will be kegging mine on the first I will let you know too.

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Old 11-06-2012, 03:41 AM   #273
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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.

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Old 11-08-2012, 04:18 PM   #274
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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??

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Old 11-08-2012, 06:50 PM   #275
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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??
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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Old 11-09-2012, 03:33 PM   #276
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Sounds like a winner. Going to use this as a base for a gingerbread beer for the holidays.

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Old 11-10-2012, 12:49 AM   #277
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Yummmm, that looks fantastic! I have been adding a bit of debittered black to this lately, I love the flavor it adds when used in small amounts!
How much have you been adding? Just curious because I was thinking of adding some as well.
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Old 11-10-2012, 03:00 PM   #278
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How much have you been adding? Just curious because I was thinking of adding some as well.
I substitute an ounce or two of the chocolate malt for the debittered, still working out an exact amount.
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Old 11-12-2012, 02:12 AM   #279
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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.
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!
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Old 11-16-2012, 02:03 PM   #280
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My batch of this beer has a strong burnt flavor as well. In my case I'm thinking that it is due to the "dark chocolate" malt I was provided by my LHBS in an attempt to meet the 350-550 L that azscoob specified in the recipe. It has an almost ashy flavor. If I do this again, I'll definitely tone that back. I do however, find that the burnt flavor is actually less noticeable if I drink it warm.
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
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