pfooti
Well-Known Member
I'm circling around a recipe for a Dark Mild - I want something that's low-alcohol, reasonably malty, low-hop, but also interesting and drinkable. I've had some homebrew milds that tasted pretty watery (as if they just watered down a brown after brewing).
Here is a grain bill - I target 18 gallons finished batch size at 75% efficiency, so this current grain bill will have an OG around 1.038 or thereabouts. I'm looking for feedback about the particular ingredients and their ratio, so I'll just post percentages for now.
Maris Otter - 65%
Flaked Corn - 10%
Belgian Dark Candi - 10%
Chocolate Malt 350L - 5%
British Dark Caramel Malt (70-80L) - 10%
Beertools is giving me 25 SRM on that recipe (although I'm not 100% sure I have the right choc malt and candi in my databases, I get the Dark Candy brand candi syrup and I'm *pretty* sure the choc malt at my FLHBS is 350F, it might be 420, in which case I'd adjust).
I've read a fair bit about the style, which is why there is so much adjunct in there. Ray Daniels in DGB points out that about 50% of the commercial and award winning homebrew milds have adjuncts, and a lot of the high-quality commercial examples I've read about from the UK have adjuncts. The american styles (Surly, for example) seem not to.
Personally, I'm leaning in the adjunct direction because I don't often brew with adjuncts, and because I feel like 10% corn in the grain bill will help with mouthfeel in an interesting way.
Any ideas? Advice? I'll settle on the rest of the recipe, yeast and hops, later. I've got plenty EKG in my freezer, that seems like an easy enough way to go.
Here is a grain bill - I target 18 gallons finished batch size at 75% efficiency, so this current grain bill will have an OG around 1.038 or thereabouts. I'm looking for feedback about the particular ingredients and their ratio, so I'll just post percentages for now.
Maris Otter - 65%
Flaked Corn - 10%
Belgian Dark Candi - 10%
Chocolate Malt 350L - 5%
British Dark Caramel Malt (70-80L) - 10%
Beertools is giving me 25 SRM on that recipe (although I'm not 100% sure I have the right choc malt and candi in my databases, I get the Dark Candy brand candi syrup and I'm *pretty* sure the choc malt at my FLHBS is 350F, it might be 420, in which case I'd adjust).
I've read a fair bit about the style, which is why there is so much adjunct in there. Ray Daniels in DGB points out that about 50% of the commercial and award winning homebrew milds have adjuncts, and a lot of the high-quality commercial examples I've read about from the UK have adjuncts. The american styles (Surly, for example) seem not to.
Personally, I'm leaning in the adjunct direction because I don't often brew with adjuncts, and because I feel like 10% corn in the grain bill will help with mouthfeel in an interesting way.
Any ideas? Advice? I'll settle on the rest of the recipe, yeast and hops, later. I've got plenty EKG in my freezer, that seems like an easy enough way to go.