English Mild Brown Ale

We've begun drinking our latest batch, an English Mild Brown Ale based on the recipes here on HBT from Orfy https://www.homebrewtalk.com/f67/mild-mannered-ale-ag-e-uk-us-52776/ and Azscoob https://www.homebrewtalk.com/f67/reapers-mild-1st-place-2011-hbt-competition-239228/

I used two-row instead of Maris Otter (just because that's what I've got, have never bought Maris Otter in bulk, maybe I should start doing so, although I'm not sure that I've ever seen organic Maris Otter) and the Fuller's English yeast strain (WLP-002) instead of the Nottingham in their recipes.

http://www.singingboysbrewing.com/Mild.html

This is a very enjoyable beer, easy drinking, and remarkably flavorful. Even though I only used 1/2 lb of chocolate malt and no roasted barley, the roast-y flavor is there, underlying.




Thanks to Orfy and Azscoob for a great recipe.

Ooooh, that looks so good! Now I have to make one, too. I think I have all of the ingredients on hand. I was thinking about doing my Fat Squirrel Clone, but I think I need to make this mild first. I just bought a pack of Wyeast 1275 Thames Valley yeast. I wonder how that would be in it?

A worker's beer (the perfect pint for lunch) on Labor Day!

Yooper said:

I just bought a pack of Wyeast 1275 Thames Valley yeast. I wonder how that would be in it?

Click to expand...

I'm not familiar with the Thames Valley, but I went with the Fuller because I decided I wanted a little English character to the flavor profile, a little fruit and ester. I fermented at 63-65, and got just enough english-ness from the yeast to be appealing, to my tastes.

Looks like a nice pint!

Thames valley wouldn't be my first choice for a low gravity mild or porter as it can have a dry, mineral character which would be quite noticeable in such as small beer. Thames Valley II, however, makes a wonderful mild and brown porter.