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Old 01-29-2008, 11:32 AM   #21
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Thanks for the link and suggestion on the book, guys. I've been using Designing Great Beers as a starting point; I've sen Brewing Classic Styles mentioned but wasn't sure if it would add much info. I'll pick it up.

Rick


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Old 01-29-2008, 11:43 AM   #22
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Designing Great Beers has a very informative section on Mild Ale. For that matter, you could try Mild Ale, by Dave Sutula, for a more in-depth analysis.

Mild is one of my favourite styles to brew and drink. I have two house beers always available - Mild and Bitter. Read Daniels for a relatively exhaustive breakdown of grists for Mild. In the meantime, my much-tweaked recipe can be found in the "Recipes" drop-down under my username. I find the flavour exactly what I desire - complex in its roasty-malt character, with just enough bitterness to offset it. Definitely "more-ish". The malt bill is altogether too complex, but it seems to work.

Cheers,

Bob


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Old 01-29-2008, 01:07 PM   #23
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Quote:
Originally Posted by barnettcb
orfy,
Can you suggest a comparable White Labs or Wyeast yeast that I can pick up at my LHBS?

I am looking forward to brewing this
For milds and malty bitters I've had really good luck with Wyeast 1968 London ESB and Wyeast 1099 Whitbread Ale. Both add to a malty body with just a little residual sweetness. For a dryer Mild, you might try 1028 London Ale. Also very good stuff.

Of course, Nottingham is inexpensive and a no-brainer for this style. I'd be very surprised if your LHBS didn't have it.

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Old 01-29-2008, 01:47 PM   #24
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I brewed Jamil's Dark Mild and it was a really enjoyable beer. The great thing about these beers is you can throw down a couple of pints and still be sober. Think of it as a slightly lighter brown ale.
WLP002 English Ale or Wyeast 1968 ESB yeast are excellent for this style. They leave the beer with a little more body than the dryer english yeasts like Nottingham and clear quickly. Also this beer can be ready to drink much quicker than most styles.
Enjoy.
Craig
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Old 01-29-2008, 02:01 PM   #25
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I'd be cautious of trying to go dry on a mild. They are very low ABV and need the help from a less fermentable wort and the relating lower attenuation.
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Old 01-29-2008, 06:31 PM   #26
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Ok, so for liquid yeast, looks like Wyeast 1968 ESB is the way to go...
My LHBS does carry Danstar dry yeast, so the Nottingham is certainly an option.

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Old 01-29-2008, 06:54 PM   #27
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Hey - good thread. I like milds.

I prefer Danstar Windsor for a mild, due to the more fruity character, and attentuation closer to 70%. Nottingham is closer to 78-82% for me, usually.

Orfy, If I am reading your recipe correct, I see a 70 degree mash temp, which would be 158 degrees F. Maybe this is why Nottingham attenuates more reasonably in your recipe?
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Old 01-29-2008, 09:21 PM   #28
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Yes, that's why I mash high.
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Old 01-29-2008, 09:29 PM   #29
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I just did Jamil's Mild on Sunday. Came in a bit higher (1.039) but smelled fantastic.


Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.035 SG
Estimated Color: 23.0 SRM
Estimated IBU: 15.7 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 75.9 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.3 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.9 %
1.00 lb Pale Chocolate Malt (200.0 SRM) Grain 6.9 %
1.50 oz Goldings, East Kent [5.50%] (60 min) Hops 15.7 IBU
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


[edit] I added 1/2 pound of Carapils too. I add it to all my beers for body.

Mashed at 156 for 90 minutes.

I also FWH'd the EKG.

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Old 01-29-2008, 09:31 PM   #30
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Quote:
Originally Posted by BierMuncher
I just did Jamil's Mild on Sunday. Came in a bit higher (1.039) but smelled fantastic...
That looks pretty tasty, I wish I could find some crystal 120L locally. It's nice to see he brews the odd beer without pale chocolate too - which I also can't get.


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