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Old 08-27-2008, 05:57 PM   #1
Grinder12000
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These have me intrigued!

Who has brewed them - are they really that fast - brew to drink??

From what I read they are flavorful, balanced with low low alcohol and can not be found in the States!
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Old 08-27-2008, 06:07 PM   #2
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I absolutely love Milds! My first try was Orfy's Mild Mannered Ale and it got me totally hooked. I've since bought some books with information on Milds and I've even made some historical style recipes (some aren't so good ). If you want a great place to start you absolutely want to start with Orfy's recipe.

Aside from Orfy's original recipe I also found that I really liked that recipe subbed out with Crystal 80L instead of 60L. But 120L was WAY too much and I ended up blending it with an Ordinary Bitter (which was actually an excellent blend).
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Old 08-27-2008, 06:23 PM   #4
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I was raised on the stuff.

Used to go the pub with my Dad and Granddad on a Sunday afternoon whilst my mum cooked a roast dinner and my Nan got drunk on Sherry.

My Granddad is no longer with us.
My Nan is now nearly 90 and still gets Drunk on sherry.
I now cook my Mum Sunday lunch.

And my Dad comes round here to Drink MY Mild.


TOP TIP : MASH HIGH GO DARK
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Old 08-27-2008, 06:40 PM   #5
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Quote:
Originally Posted by orfy View Post
...TOP TIP : MASH HIGH GO DARK
+1, the pale Milds I've made (at session strength) have basically been ordinary bitters without the extra bit of hop character. There's certainly nothing wrong with that but Milds really seem to shine when they have a roasted quality to them.
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Old 08-27-2008, 07:06 PM   #6
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I brewed a mild a couple months ago using Jamil's recipe from Brewing Classic Styles. I have very much enjoyed the beer. It has probably been my fastest beer to date. If you use WLP002 or another similar yeast you can pretty much ferment out the beer in a week (WLP002 floculates very well). Crash cool and keg at a cold temperature. At the colder temperatures you are already holding enough CO2 for the style (around 1.5 volumes). Let the keg warm to serving pressure under a small amount of pressure and it is ready to drink. I had a pint on day 6 and it was great, it has gotten better with time, but I would not have hesitated to serve to friends on day 6.

 
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Old 08-27-2008, 09:26 PM   #7
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I recommend the Classic Beer Style Series "Mild Ale" by David Sutula. I did the Maclay's 56 last year & it was quite nice. Only six recipes though, all clones of commercial milds or historical ales. But a great deal of information on how they've varied over the years.
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Old 08-27-2008, 09:29 PM   #8
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Quote:
Originally Posted by david_42 View Post
I recommend the Classic Beer Style Series "Mild Ale" by David Sutula. I did the Maclay's 56 last year & it was quite nice. Only six recipes though, all clones of commercial milds or historical ales. But a great deal of information on how they've varied over the years.
+1 that's a great book. I like the KMS Dark Mild - it's got a very light mouthfeel but hits you with a ton of flavour. Excellent session beer at 1.036. If you're looking to follow the BJCP guidelines for Mild Ale though I wouldn't go with the Maclays 56.
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Old 08-27-2008, 09:43 PM   #9
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I was thinking of brewing orfy's mild this weekend ( extract 5 gal ) and I see that this style should be carbed a little less than some others. If I'm bottling instead of kegging how much priming sugar should I use. Also is the three week conditioning rule still in effect. Thanks in advance for helping out a novice.

 
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Old 08-27-2008, 09:55 PM   #10
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Article in the NY Times about milds and other low abv beers-
http://www.nytimes.com/2008/08/27/di...em&oref=slogin
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