Dark Mild Sandy's Mild Breeze (English Mild) - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Dark Mild Sandy's Mild Breeze (English Mild)

Reply
 
Thread Tools
Old 01-07-2013, 12:21 AM   #1
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,504
Liked 3475 Times on 2479 Posts


Recipe Type: All Grain   
Yeast: Wyeast 1968 London ESB   
Yeast Starter: N/A   
Batch Size (Gallons): 5   
Original Gravity: 1.038   
Final Gravity: 1.010   
IBU: 20.5   
Boiling Time (Minutes): 60   
Color: 17.6   
Primary Fermentation (# of Days & Temp): 21 days 66*F   
Tasting Notes: Dark, chocolatey, toasty, smooth, a little roasty astringency on the back.   

Had originally planned a different name, but considering that this was brewed during Hurricane Sandy, I had to name it appropriately (and sarcastically).

Single infusion mash at 156 for 60 mins. Brewed BIAB, partial boil, and sparged up to preboil volume of 4.9 gallons. With my equipment boils down to just over 4 gallons over 60 minutes, then topped off to reach correct OG (targeted volume of 5 gallons). Adjust hopping accordingly if you're doing a full boil.

4 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 72.0 %
10.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.0 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3 8.0 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.0 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 4.0 %
1.00 oz Fuggles [4.80 %] - Boil 60.0 min Hop 6 20.5 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 7 -

Beer Profile

Measured Original Gravity: 1.038 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 3.7 %
Bitterness: 20.5 IBUs
Est Color: 17.6 SRM
__________________
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde


 
Reply With Quote
Old 08-17-2013, 12:45 AM   #2
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,504
Liked 3475 Times on 2479 Posts


A very slightly tweaked version, and adjusted to full boil on different equipment with higher efficiency. Mash temp upped to 157. The differences are subtle, the most noticeable being the yeast character, but I prefer version number two.

4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 69.6 %
10.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.9 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 3 8.7 %
6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.5 %
4.0 oz Chocolate (Briess) (350.0 SRM) Grain 5 4.3 %
0.75 oz Goldings, East Kent [5.20 %] - Boil 60.0 min Hop 6 18.1 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 7 -

Beer Profile

Est Original Gravity: 1.036 SG Measured Original Gravity: 1.036 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.0 % Actual Alcohol by Vol: 3.4 %
Bitterness: 18.1 IBUs Calories: 118.1 kcal/12oz
Est Color: 17.7 SRM
__________________
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

jimboj79 Likes This 
Reply With Quote
Old 08-19-2013, 12:09 PM   #3
Ibrewaletx
 
Ibrewaletx's Avatar
Recipes 
 
Jun 2010
Houston, Texas
Posts: 162
Liked 33 Times on 29 Posts


How did these turn out, any other tasting notes? Any pictures?
__________________
icrafthomebrew.com

 
Reply With Quote
Old 08-19-2013, 08:29 PM   #4
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,504
Liked 3475 Times on 2479 Posts


The first recipe came out fantastic, one of the best beers I've done. Malty, lots of bready and toasty between the Maris Otter and Biscuit, some fruity notes from the 120L. Fairly chocolaty, a little bit of roast on the back end. Pretty standard English yeast character. Medium light body, balanced malty but pretty dry, the roasty endnote probably helps with that.

The second is still conditioning and needs another week or two in the bottles to finish carbonating, but from the sampling I've done, it's a touch maltier, with the malt flavors essentially the same. The hop character is pretty much identical, but the yeast character is noticeably different. I don't know how to describe the 1469 esters, but I love 'em, and am using it as a house strain for every English styled beer I do.

Photo number one is batch number one. Worth noting that with my cell phone in my apartment, beer always looks darker than it is. A clear dark brown, not so much black. It looks darker than 17-18 SRM, but that's what it was calculated at. Photo two is the current batch, more indicative of actual color and clarity.
Click image for larger version

Name:	tumblr_mgni3m9g1H1rw113ho1_500.jpg
Views:	1266
Size:	139.2 KB
ID:	142858   Click image for larger version

Name:	20130823_154937[1].jpg
Views:	1280
Size:	38.0 KB
ID:	143694  
__________________
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
Reply With Quote
Old 08-19-2013, 10:38 PM   #5
Ibrewaletx
 
Ibrewaletx's Avatar
Recipes 
 
Jun 2010
Houston, Texas
Posts: 162
Liked 33 Times on 29 Posts


Excellent, thanks for all the information & tasting notes! I may give one of these a shot as I start brewing up some Mild's soon.
__________________
icrafthomebrew.com

 
Reply With Quote
Old 08-19-2013, 11:21 PM   #6
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,504
Liked 3475 Times on 2479 Posts


You're welcome. If you end up brewing one of them, let me know what you think.

FYI if you haven't used 1469 before, despite what Wyeast says it takes forever to flocc and works slower than other English yeasts, although it does drop bright eventually. It also tends to leave a krausen layer sticking up top for a while even after the beer beneath has pretty much dropped clear. At least it does it with me every time, and others have reported similar experiences.
__________________
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
Reply With Quote
Old 03-23-2014, 02:46 PM   #7
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,504
Liked 3475 Times on 2479 Posts


Most recent version. Some US ingredients swapped for UK ingredients, mash upped to 158, and hopping adjusted for some abnormally high %AA hops.


4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 7 68.1 %
10.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 8 10.6 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 9 8.5 %
6.0 oz Crystal, Dark - 150L (Muntons) (150.0 SRM) Grain 10 6.4 %
6.0 oz Pale Chocolate (Thomas Fawcett) (215.0 SRM) Grain 11 6.4 %
0.50 oz Goldings, East Kent [7.20 %] - Boil 60.0 min Hop 12 16.9 IBUs
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 13 -

Est Original Gravity: 1.034 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 2.8 %
Bitterness: 16.9 IBUs
Est Color: 18.2 SRM

And target mash water profile:
Ca 65
Mg 11
Na 31
SO4 43
Cl 89
HCO3 107
__________________
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
Reply With Quote
Old 08-02-2015, 02:23 PM   #8
Psylocide
Ippons for Days
HBT_SUPPORTER.png
 
Psylocide's Avatar
Recipes 
 
Nov 2014
Sioux Falls, SD
Posts: 9,799
Liked 5985 Times on 3286 Posts


Brewed this one up yesterday, wort taste and smell is fantastic. Chocolate, bread, roast coffee. I only had the Dingemans regular chocolate available, so I scaled that back by 2 oz... good brew day, hit 1.035, stuck to the side in the pic. Just wanted to show the color.


Click image for larger version

Name:	IMG_3424.jpg
Views:	751
Size:	95.2 KB
ID:	293884
__________________
Previous: 2row/Columbus Hoppy Blonde SMaSH
Next: Cream Ale

 
Reply With Quote
Old 08-02-2015, 03:42 PM   #9
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,504
Liked 3475 Times on 2479 Posts


Hope you like it.
__________________
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
Reply With Quote
Old 08-09-2015, 12:39 AM   #10
Psylocide
Ippons for Days
HBT_SUPPORTER.png
 
Psylocide's Avatar
Recipes 
 
Nov 2014
Sioux Falls, SD
Posts: 9,799
Liked 5985 Times on 3286 Posts


This is done and tastes afarkingmazing.

Might keg it up tomorrow, this just needs cold and carb. Roasty, smooth, coffee and toffee... but nice and light. Awesome.

I mashed at 159° to try and land it at 1.013 and nailed it.



Click image for larger version

Name:	IMG_3440.jpg
Views:	694
Size:	64.1 KB
ID:	295218
__________________
Previous: 2row/Columbus Hoppy Blonde SMaSH
Next: Cream Ale

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
English Mild Pdeezy General Beer Discussion 56 04-11-2012 04:10 AM
AG English Mild Mongrat General Beer Discussion 0 01-01-2012 04:08 PM
English Mild advice JeffStewart Recipes/Ingredients 6 03-02-2011 02:07 AM
Mild Autumn Night-english mild... BREWING NOW! Orangevango Recipes/Ingredients 6 10-08-2009 12:34 AM
English Mild/Bitters KCBrew All Grain & Partial Mash Brewing 15 09-24-2009 08:52 PM


Forum Jump