Dark Mild Mild Mannered Ale (AG) (E) UK/US - Page 31 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Dark Mild Mild Mannered Ale (AG) (E) UK/US

Reply
 
Thread Tools
Old 07-24-2012, 03:49 PM   #301
Dr. Francois
 
Dr. Francois's Avatar
Recipes 
 
Jan 2009
Okemos, MI, Michigan
Posts: 614
Liked 40 Times on 32 Posts


Quote:
Originally Posted by grimstuff

I will... I'll do the 3 days in a row hydrometer thing (I usually just wait a month in primary and then bottle). It went from 1.035 to 1.012 in 2.5 days, so I think I'm getting down pretty quick.
I would cold crash as soon as you hit FG. It will clear the sucker right up before bottling.
__________________
Dr. François

"We are what we pretend to be, so we must be careful about what we pretend to be."
--Kurt Vonnegut

 
Reply With Quote
Old 07-26-2012, 04:38 PM   #302
grimstuff
Recipes 
 
Mar 2012
Ukiah, CA
Posts: 252
Liked 18 Times on 17 Posts


Quote:
Originally Posted by Franc103 View Post
I would cold crash as soon as you hit FG. It will clear the sucker right up before bottling.
It's finishing around 1012... to be expected with the WLP005, I guess. I can only drop the temp to 60F degrees, though, because I only have a water bath to work with. Good news is it'd pretty damn drinkable straight from the fermenter!

 
Reply With Quote
Old 09-18-2012, 02:54 AM   #303
BenjaminBier
Recipes 
 
Mar 2010
Portland
Posts: 256
Liked 7 Times on 7 Posts


Great brew Orfy. This is my new house favorite.
__________________
pandas are bears

 
Reply With Quote
Old 09-20-2012, 08:05 PM   #304
grimstuff
Recipes 
 
Mar 2012
Ukiah, CA
Posts: 252
Liked 18 Times on 17 Posts


Just wanted to update on mine... it's been conditioning about 6 weeks now and it tastes better and better. It's my go-to lunch beer! And the 2.5-3.0% abv actually affects me more like a 4%, so it's really not an issue.

 
Reply With Quote
Old 10-10-2012, 09:06 PM   #305
Soldevi
Recipes 
 
Dec 2011
Everett, WA
Posts: 134
Liked 6 Times on 6 Posts


So....My LHBS only has US chocolate and crystal. They DO have Maris Otter.

Would this turn out ok? The chocolate is 500 Lov. And we're talking normal Nottingham not windsor right?

 
Reply With Quote
Old 10-11-2012, 01:25 PM   #306
Dr. Francois
 
Dr. Francois's Avatar
Recipes 
 
Jan 2009
Okemos, MI, Michigan
Posts: 614
Liked 40 Times on 32 Posts


Quote:
Originally Posted by Soldevi View Post
So....My LHBS only has US chocolate and crystal. They DO have Maris Otter.

Would this turn out ok? The chocolate is 500 Lov. And we're talking normal Nottingham not windsor right?
I've found Briess crystal and roasted malts to be inferior to British counterparts for English-style ales. I'm not sure about other maltsters.

For example, Fawcett Crystal II (about 57-65L) is uniformly coloured and rich in flavor. Briess crystal 60 is mottled and not uniform; it looks very much like a blend of darker and lighter crystals were blended to get the right "balance."

Most English chocolate malts are the requisite 375-450L while Briess standard chocolate comes in at a pallid 350L. If I have to use Briess chocolate, I usually have to use more or add some de-bittered black malt to color-correct.

All of this said, you will still make a lovely mild with U.S. ingredients...I would venture a guess that a large percentage of US brewers who brew this recipe use domestic specialty grains.

To your yeast question, yes, use Notty. Windsor, by many reports, takes a long time to clear, and this beer is very good very young.
__________________
Dr. François

"We are what we pretend to be, so we must be careful about what we pretend to be."
--Kurt Vonnegut

 
Reply With Quote
Old 11-06-2012, 06:20 PM   #307
Soldevi
Recipes 
 
Dec 2011
Everett, WA
Posts: 134
Liked 6 Times on 6 Posts


Brewed this on the 26 of Oct. So tomorrow will 13 days. I cant decide if I should keg this tomorrow and have it ready for the weekend or wait another week.

Help me decide. lol

 
Reply With Quote
Old 11-07-2012, 03:39 PM   #308
Echoloc8
Acolyte of Fermentalism
HBT_SUPPORTER.png
 
Echoloc8's Avatar
Recipes 
 
Feb 2012
Alabaster, Alabama
Posts: 363
Liked 35 Times on 29 Posts


Quote:
Originally Posted by Soldevi View Post
Brewed this on the 26 of Oct. So tomorrow will 13 days. I cant decide if I should keg this tomorrow and have it ready for the weekend or wait another week.

Help me decide. lol
As has been said elsewhere, this recipe drinks best when young. I know when I made it the first two weeks from the keg were the best, and after that it was merely good-to-OK.

-Rich
__________________
Primary: 2013 EdWort's Apfelwein | 2012 JAOM 3-gal | 2013 JAOM 5-gal
Secondary: Nada
Bottled: 2014 Peach Sauvignon Blanc | Rich's Legal Wit | 2013 Fireside Barleywine | 2007 Oaked orange blossom mead | 2013 Kit Cabernet | 2012 Kit Raspberry Merlot
Kegged: Sierra Nevada Celebration clone | 2014 Peach Sauvignon Blanc, sparkling
On Deck: Black Cherry Ancho Chile Mead | Leffe Blond clone

BrandonBrews Likes This 
Reply With Quote
Old 11-29-2012, 08:04 PM   #309
evandena
Recipes 
 
Dec 2011
Madison, WI
Posts: 821
Liked 19 Times on 19 Posts


I'd like to give this recipe a shot this weekend, but I'm going to have to attempt it with a little bit different grains, due to availability. Would any of these be viable replacements? I tried doing some L to SRM calculations, and ordered the following grains:

Briess Chocolate Malt
Thomas Fawcett Pale Chocolate Malt
Briess Caramel Malt 60L
Bairds Medium Crystal Malt

I'm also going to have to use GWM Northwest Pale Ale Malt in place of Maris Otter, not sure if that will change the above recommendation.

Which combination would you recommend? I'm not planning to use all of them, but I ordered a few pounds of each so I would have the option of choosing.

Thanks!
__________________
My YouTube Channel:
http://www.youtube.com/user/evandena/videos

 
Reply With Quote
Old 12-01-2012, 10:25 PM   #310
evandena
Recipes 
 
Dec 2011
Madison, WI
Posts: 821
Liked 19 Times on 19 Posts


Quote:
Originally Posted by evandena View Post
I'd like to give this recipe a shot this weekend, but I'm going to have to attempt it with a little bit different grains, due to availability. Would any of these be viable replacements? I tried doing some L to SRM calculations, and ordered the following grains:

Briess Chocolate Malt
Thomas Fawcett Pale Chocolate Malt
Briess Caramel Malt 60L
Bairds Medium Crystal Malt

I'm also going to have to use GWM Northwest Pale Ale Malt in place of Maris Otter, not sure if that will change the above recommendation.

Which combination would you recommend? I'm not planning to use all of them, but I ordered a few pounds of each so I would have the option of choosing.

Thanks!
Anyone? I'm running out of time.
__________________
My YouTube Channel:
http://www.youtube.com/user/evandena/videos

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mild-Mannered Ale Question orkojoker Recipes/Ingredients 8 05-03-2014 11:11 PM
Somewhat Mild Mannered Stout Scaylos Recipes/Ingredients 1 01-30-2012 04:04 PM
Mild Mannered Porter Code3Brewing Homebrew Ale Recipes 0 12-07-2011 01:17 PM
New MLT, 2nd AG, Orfy's Mild Mannered Ale MeatyPortion Home Brewing Photo Forum 5 02-13-2011 03:34 AM
Mild Mannered Ale Orfy Recipes/Ingredients 2 10-26-2007 01:54 PM


Forum Jump