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Old 01-02-2013, 02:17 PM   #321
zeprock2
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Jul 2012
Edgewater Park, NJ
Posts: 90
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Kegged this on day ten so I could have it on tap for NYE. Everyone really liked it even though it was still a little green. Even converted a strict coors light drinker that never drinks my "hipster beer" lol.



 
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Old 01-08-2013, 02:39 AM   #322
rpg
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Jul 2010
, VA - VIRGINIA
Posts: 24
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I was inspired to try making a dark English mild after tasting Yards Brewing Company's Brawler. I didn't necessarily want to clone it, but I wanted something pretty similar. To that end, I settled on Mild Mannered Ale. I'm not a fan of strong roasty flavors, so I made two versions of the recipe based on ingredients I had on hand, substituting some Special B for some chocolate malt in the second version.

Version 1
3.25 gallon batch.
3.75 lbs Bairds pale
1 lbs crystal 60
3 oz English chocolate (adding during last 15 minutes of mash)
0.6 oz US Goldings (4.9% AA) 45 minutes
0.6 oz US Goldings (4.9% AA) 15 minutes
S-04

Version 2
2.5 gallon batch.
2.75 lbs Bairds pale
0.75 lbs Crystal 60
3 oz Special B
1 oz English chocolate (adding during last 15 minutes of mash)
0.45 oz US Goldings (4.9% AA) 45 minutes
0.45 oz US Goldings (4.9% AA) 15 minutes

Both times I did a 158 F mash for 60 minutes as a BIAB (so I lost a few degrees during the mash), and I hit OG was 1.041 and SG was 1.010 both times.

Attached is a picture. From left to right: Version 1, Version 2, and Brawler.



I must have messed up somewhere, because Version 1 still tastes a little off (like some weird green beer flavor) despite being in the bottle for 8 weeks. Version 2, on the other hands, makes me happy. It's light, but has some flavor. Compared with Brawler, the color is almost dead on (slightly darker), it's not quite as malty, and its hop flavor is ever-so-faintly stronger. A more refined palette would probably detect more specific differences.

I'm quite enjoying Version 2, and I'm sure I'll make it again.

Cheers for the original recipe!


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Old 01-08-2013, 04:49 AM   #323
rpg
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Jul 2010
, VA - VIRGINIA
Posts: 24
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I forgot to mention that I used US-05 for version 2.

 
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Old 01-08-2013, 08:33 PM   #324
bruderbier
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Oct 2010
Dallas, TX
Posts: 23
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It is amazing how this little beer changes over time. I can understand why cellarmanship is such a skill on these lower gravity Real Ales. Mine (OG 1.042/24IBU) peaked in flavor after 4 weeks in the keg. I didn't care for it at week 2 (roastiness was too harsh, dead and thin finish), week 3 was meh, and week 4 was delicious! (turned to malty chocolate with a rounder mouthfeel). Now it's gone!

 
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Old 01-22-2013, 03:51 AM   #325
themcnabs
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Nov 2009
Posts: 49
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1

Reason: Mistake

 
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Old 01-29-2013, 11:45 AM   #326
Dr. Francois
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Jan 2009
Okemos, MI, Michigan
Posts: 613
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I just kegged my half batch last night. OG 1.038, FG 1.014.

I mashed at 160F for maximum body.

I also used Crisp chocolate, which is several degrees darker than most. I can detect the extra roast.

Fermented with S-04 (I'm a fanboy for Fermentis) at 64F for 6 days, cold crash at 40F for 2 days, and into keg for 12 hour 30PSI carb followed by several days at 7PSI.

Thanks again for the recipe, Orfy. And thank you to the community for the informative discussion!
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Old 02-16-2013, 09:06 PM   #327
kryolla
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Dec 2008
Reading PA
Posts: 437
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Since I did my 1st all grain 5 gallon batch with this recipe I also did my first 10 gallon batch today. Split it wit nottingham and s-04

 
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Old 04-01-2013, 04:45 PM   #328
rico567
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Apr 2008
Central IL
Posts: 3,015
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Knocked out my first batch of this today, inaugurating my Spring brew season on April Fool's. As I don't brew in Summer nor Winter, I was expecting the usual suspects to "fool" me after a four-month hiatus, but pretty much everything went pretty smoothly.
The results, however, were somewhat "too good" for what's in this recipe. When all was finished, I ended up with an OG of 11.2 Brix, which comes out to @ 1.045, significantly high for this recipe. I suppose that could be accounted for by just getting higher efficiency. The weight of grist (@8.5 lbs), as well as everything else, were pretty much right on the money....although the morning was cold enough that it threw off my mash temp, which was 3F low at 155F....but I don't see these factors giving me that big a beer. Oh, well, there goes my dream of a sub- 4% mild, at least this time around. As popular as this beer appears to be, we'll see what happens in the next batch.
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Old 04-10-2013, 06:18 PM   #329
rico567
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Apr 2008
Central IL
Posts: 3,015
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This is day 10, and I went from 1.045 to 1.014. Well, this seems to be the experience of several people in this thread, so I'll check the FG again Monday and bottle.
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Old 04-10-2013, 07:49 PM   #330
JKaranka
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Oct 2012
Cardiff, Wales
Posts: 1,875
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I made a somewhat similar mild last Wednesday. It almost finished fermenting by Saturday, so I casked it on Sunday (without priming). It's to be drank in its entirety on Friday, which makes it 9 days. Fingers crossed!



 
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