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Old 10-27-2008, 06:26 PM   #1
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Default Mild recipe critique...

First time attempting a Mild, let me know what you think.

Type: Partial Mash


Amount Item Type % or IBU
3.50 lb Pale Liquid Extract (8.0 SRM) Extract 48.28 %
2.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 27.59 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 13.79 %
0.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.45 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.45 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 3.45 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 14.7 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile

Est Original Gravity: 1.042 SG
Measured Original Gravity: 1.038 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.05 % Actual Alcohol by Vol: 3.64 %
Bitterness: 14.7 IBU Calories: 166 cal/pint
Est Color: 18.2 SRM Color: Color

Mash Profile

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
45 min Mash In Add 4.69 qt of water at 170.5 F 158.0 F

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.0 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 14.0 days
Storage Temperature: 70.0 F

Lois: "Oh, my God! You can only play the piano when you're drunk!"
Peter: "Now that's not true! I can also vomit, fall down and make dirty calls to your sister when I'm drunk!"

Primary#1- Pale Ale
Primary#2- empty
Primary#3- empty
Bottle conditioning- Citrus Wheat
Drinking-Mild, Kolsch, Sweet Stout
Upcoming- Red Rocket clone, robust porter
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Old 10-27-2008, 07:44 PM   #2
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Looks pretty good! You could brew this as written and end up with yummy beer.

I do want to suggest a few things. First, replace the Munich with Maris Otter and mash higher. I find the signature Munich malt character out of place in Mild. Same with the dark Crystal malt. I'd increase the 60L Crystal to a half-pound and omit the 120L. I think you're on the strong side for Mild, also; you list the OG at 1.042 (ProMash gives me 1.046), and the style guidelines say 1.038 max. While there are areas in which I disagree with BJCP, Mild OG is where we are in perfect agreement.

Mild is supposed to be delicate and, well, mild. It's supposed to be the sort of beer you can drink pint after Imperial pint after coming out of a Birmingham mill. It should have flavor - just enough roasty-toasty character to let you know you're having an ale - but not overwhelming to either palate or sobriety.

That said, there are strong examples of the breed, notably Sarah Hughes Ruby Mild. I prefer softer, less assertive Mild, that's all.


Fort Christian Brewpub
St Croix, US Virgin Islands
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Old 10-27-2008, 07:48 PM   #3
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SG and Mash temp are right up at the top of what I'd go for.
I've never used Munich in a Mild but it should be okay.

I normally ad a little Cara pils or similar to help with head retention and mouthfeel.

Looks okay but it'll be on the heavy side of the Mild I know and like.
Have a beer on me.
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