RobWalker
Well-Known Member
Hello! I'm not much of a regular poster on this forum as I'm from the UK and those forums suit me more in terms of ingredients available, measurements, the usual. I do still use the site for info (and what a goldmine it is,) but thought I would post this as it may be of interest to some members.
Last month was CAMRA's "Mild May" where members are encouraged to drink Mild Ale, a popular historic style (fondly remembered in bad pubs during the 70's and 80's) but slowly on the cusp of revival thanks to prolonged efforts. I fall in the catchment zone for Bank's Brewery who make one of the most well known (but not greatest) in the country. Mostly it's characterized by a low bitterness and a balance of subtle flavours, practically a toned down Bitter. After brewing a typical midlands mild last time, I opted for a mash-up version with American hops and a clean fermenting yeast. US grains are less available over here, but everything I'm using is fairly generic.
American Mild
Mild
American Mild
Mild
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.870
Total Hops (g): 36.00
Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 3.68 %
Colour (SRM): 11.6 (EBC): 22.9
Bitterness (IBU): 15.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
----------------
3.150 kg Pilsner (UK) (81.4%)
0.500 kg Wheat Malt (12.92%)
0.150 kg Crystal Malt (UK) (3.88%)
0.070 kg Chocolate (UK) (1.81%)
Hop Bill
----------------
13.0 g Palisade Pellet (8.8% Alpha) @ 90 Minutes (Boil) (0.6 g/L)
23.0 g Palisade Pellet (8.8% Alpha) @ 0 Days (Dry Hop) (1 g/L)
Misc Bill
----------------
Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C with Danstar Nottingham
Last month was CAMRA's "Mild May" where members are encouraged to drink Mild Ale, a popular historic style (fondly remembered in bad pubs during the 70's and 80's) but slowly on the cusp of revival thanks to prolonged efforts. I fall in the catchment zone for Bank's Brewery who make one of the most well known (but not greatest) in the country. Mostly it's characterized by a low bitterness and a balance of subtle flavours, practically a toned down Bitter. After brewing a typical midlands mild last time, I opted for a mash-up version with American hops and a clean fermenting yeast. US grains are less available over here, but everything I'm using is fairly generic.
American Mild
Mild
American Mild
Mild
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.870
Total Hops (g): 36.00
Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 3.68 %
Colour (SRM): 11.6 (EBC): 22.9
Bitterness (IBU): 15.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
----------------
3.150 kg Pilsner (UK) (81.4%)
0.500 kg Wheat Malt (12.92%)
0.150 kg Crystal Malt (UK) (3.88%)
0.070 kg Chocolate (UK) (1.81%)
Hop Bill
----------------
13.0 g Palisade Pellet (8.8% Alpha) @ 90 Minutes (Boil) (0.6 g/L)
23.0 g Palisade Pellet (8.8% Alpha) @ 0 Days (Dry Hop) (1 g/L)
Misc Bill
----------------
Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C with Danstar Nottingham
