British Mild.

[Ryanh1801]

Let us know how it turns out Ryanh1801 - I am planning on brewing orfy's mild also (extract version, though) so would love to know your results

Drinking one right now... Its young and very good. This is gonna become a regularly brewed beer around my house. Thanks orfy!!!

 

[Nurmey]

Ryahn, dish the dirt. How long in primary and secondary (if used)? If I like Orfy's Mild as much as I think I'm going to, it may become a house brew of mine.

 

[bradsul]

I just kegged up my batch the other day, that stuff is tasty! It'll be a fairly regular brew in my kegerator I think. I'm also going to have to look more into mild ales, I've ignored them until now for some reason (I'm a stout-aholic is the actual reason ).

 

[Ryanh1801]

Ryahn, dish the dirt. How long in primary and secondary (if used)? If I like Orfy's Mild as much as I think I'm going to, it may become a house brew of mine.

I just did 10 days, in the primary. I think. Its only been in the bottle for a few days. As I said its really young, but with such a low OG. its gonna be ready to drink fast.

 

[barnettcb]

I just did 10 days, in the primary. I think. Its only been in the bottle for a few days. As I said its really young, but with such a low OG. its gonna be ready to drink fast.

Sooo... how did it end up tasting after the additional time??

 

[Ryanh1801]

Sooo... how did it end up tasting after the additional time??

Very good. It got all of my friends approval, this weekend. It has a ton of flavor for such a small beer. Ill be brewing it again.

 

[DeathBrewer]

I might of drank a pint or hundred of the stuff.



Mild around here is dark, roasty and at the lower end of the ABV range and with a very slight sweetness.

This is my recipe.
To Convert to Extract and grain use the equivalent DME or LME instead of the MO grain.

Mild Mannered Ale

3.00 kg Pale Malt, Maris Otter (3.0 SRM)
0.75 kg Crystal Malt - 60L (Thomas Fawcett)
0.15 kg Chocolate Malt (Thomas Fawcett)
30.00 gm Fuggles [4.50%] (45 min) Hops 15.1 IBU
30.00 gm Fuggles [4.50%] (15 min) Hops 8.2 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

ABV 3.6
IBU 23 (Top end of range)

Mash High.

Notes: ------ A classic northern dark mild like my Granddad used to drink.

I might just have to try a variation of this recipe for PM. i need a new tasty to have in the keg...my last bitter was ok, but not as good as i would've liked.
thanks, orfy

 

[bradsul]

I might just have to try a variation of this recipe for PM. i need a new tasty to have in the keg...my last bitter was ok, but not as good as i would've liked.
thanks, orfy

Make a double batch if you can. This stuff is REALLY tasty. I only tapped my keg a week ago and it's over half empty already.

 

[DeathBrewer]

thanks for the advice my goal is to make a recipe that i can brew about once every week or two and keg quickly and force carbonate, so i always have a light session brew on hand.

i think i'll have to go with a different hops. i'm short on fuggle and have plans for other recipes. willamette would work, no? i can get plenty of that.

i want to brew this tonight, but i like to put it through promash before i brew anything. let's give my skills a shot...i was thinking something like:

1.5 lbs Muntons Light LME (i have some of this on hand...if not enough, i can make up with Light DME)
3.0 lbs Marris Otter
0.5 lbs Wheat Malt
1.5 lbs Crystal 40L (my usual)
6.0 oz Chocolate Malt

0.75 ounce (5%AA) Willamette at 60 min
0.75 ounce (5%AA) Willamette at 20 min

nottingham yeast, of course...does that sound ok?

thread hijacked :cross:

 

[bradsul]

I'd have to run it through myself to see how the gravity works out, but I'll take your word for it. I'd maybe drop the wheat and go with 3.5lbs of MO if it were me.

Willamette is an American version of Fuggles so it should work great. I think your second addition was supposed to be at 15 minutes though or that's going to be a pretty bitter mild.

 

[DeathBrewer]

lol, oops...i meant 20 minutes.

/fixed

 

[balto charlie]

i was thinking something like:

1.5 lbs Muntons Light LME (i have some of this on hand...if not enough, i can make up with Light DME)
3.0 lbs Marris Otter
0.5 lbs Wheat Malt
1.5 lbs Crystal 40L (my usual)
6.0 oz Chocolate Malt

0.75 ounce (5%AA) Willamette at 60 min
0.75 ounce (5%AA) Willamette at 20 min

nottingham yeast, of course...does that sound ok?

thread hijacked :cross:

I am also going to make a PM of this. I will stop by the LHBS tonight. I was going with:

2.0lbs Amer. 2 row
1.0 lbs Caramel 60L
0.5 lbs victory
0.25 lbs Choc malt
I also contemplated some carapils but thought it might make the body too thick for this style.
3.0 LBS DME light
1 oz Fug 45min
0.5 oz Fug 10 min
Yeast: I was going w/ Irish ale yeast because I can use some from an ESB that will be going to a secondary tonight. Is this a bad idea as I have some Nottingham packs(but I am cheap).

What do you guys think about the victory malt in this. I like the malty flavor of it but it might not be appropriate for this style.

 

[bradsul]

I am also going to make a PM of this. I will stop by the LHBS tonight. I was going with:

2.0lbs Amer. 2 row
1.0 lbs Caramel 60L
0.5 lbs victory
0.25 lbs Choc malt
I also contemplated some carapils but thought it might make the body too thick for this style.
3.0 LBS DME light
1 oz Fug 45min
0.5 oz Fug 10 min
Yeast: I was going w/ Irish ale yeast because I can use some from an ESB that will be going to a secondary tonight. Is this a bad idea as I have some Nottingham packs(but I am cheap).

What do you guys think about the victory malt in this. I like the malty flavor of it but it might not be appropriate for this style.

Since you're not using an english pale ale malt the victory will help you get back some of the toasty/biscuity flavour you'll be missing - though I would cut back from a half pound a bit. I wouldn't use an irish ale yeast on this though, I think you'll find it will leave far too much residual sweetness (it will have all the sweetness it needs with the crystal malt). Save the irish ale yeast cake and pitch a stout or something on it.

 

[balto charlie]

Since you're not using an english pale ale malt the victory will help you get back some of the toasty/biscuity flavour you'll be missing - though I would cut back from a half pound a bit. I wouldn't use an irish ale yeast on this though, I think you'll find it will leave far too much residual sweetness (it will have all the sweetness it needs with the crystal malt). Save the irish ale yeast cake and pitch a stout or something on it.

So if I get MO malt I should drop the Victory malt? Going to LBS after work. Funny you should mention the stout as that was also in the plans for this wknd. I think you gave me info on flaked barley last week. Okay on the yeast. I'll use the Nott.

 

[bradsul]

So if I get MO malt I should drop the Victory malt? Going to LBS after work. Funny you should mention the stout as that was also in the plans for this wknd. I think you gave me info on flaked barley last week. Okay on the yeast. I'll use the Nott.

If you can get a maris otter extract I would drop the victory, but if you're only replacing the 2-row with it I would still keep the victory, you won't get a ton of flavour from such a small amount (it's a base malt after all).

 

[balto charlie]

If you can get a maris otter extract I would drop the victory, but if you're only replacing the 2-row with it I would still keep the victory, you won't get a ton of flavour from such a small amount (it's a base malt after all).

Thanks I was going to replace the 2 row with it. I'll look for the extract tho' I don't think my LBS has it. I already have some victory. 2 Brews coming up this weekend and an Easter egg hunt:rockin: I'll let you know how they turn out. (the brews not the hunt..uless you want to know Charlie

 

[balto charlie]

Well I made mine. I had to change the recipe a bit(OK a lot:cross. So may not be true to style but it's damn close. Did smell great while mashing.

The recipe:
2lbs dark LME
3lbs MO barley(mashed 1 hr. @ 70C/158F)
1lb Biscuit malt(too much??)
.75oz UK Whitbread Goldings leaf, 6.0AA(45 min)
.50 oz Fuggles leaf 5.4AA(15Min)
1 pack Nottingham ale yeast

I used the dark extract instead of lite extract. The dark was made w/ caramel and black patent not caramel and chocolate . This will make a bit of a difference. I used it because it had to be used since it was recently opened and partially used in another batch(stout on Friday). I didn't have enough Fuggles so went with the WG. I have never used this type of hops before but figured it was time. My OG was good for the style but lower than I expected at 1.033. I was thinking 1.39(or so). Maybe a better crush or longer mash time. Anyway I can't wait to try it, especially if it is ready in 3 weeks. This sucker had krausen formed w/in 5 hrs!! Impressive yeast, to say the least. Thanks for all of your help, next time I'll stay truer to form. Charlie

 

[delboy]

Booth S04 and windsor would be good for this style and they have the added convience of coming dried.
I'll have to try a batch of sarah hughes ruby mild, had it at a beer festival and it is sublime.

 

[Ryanh1801]

This has been a real winner at my house.. Everyone that has tried it has really liked it. I think BMC people like it cause its a dark beer that is easy drinking. Im going to get another one going again, it goes fast. Would I be out of style if I added a little flaked wheat?

 

[bradsul]

In addition to the reading Orfy links above, I highly recommend Mild Ale: History, Brewing, Techniques, Recipes by Dave Sutula. It only has a few recipes (including historical ones) but the overall book is excellent if you're interested in Mild as a style.

If you want to brew a mild for a BJCP competition definitely do not follow a number of the recipes in this book as they are not along current guidelines.

 

[Orfy]

I'm not sure if Mild is out of danger yet. I can still get it in maybe 30% of pubs. It used to be available in a 100% when I started drinking.

I had the opportunity of trying Tetley's Mild fro keg and cask in the same pub.

Can you guess the cask from the keg?
Pity I didn't have a HB to put next to it.

There is no doubt as to which was the better pint. The Cask was served warmer. Had a full body, better mouth feel, a "proper" head and a full, more rounded flavour.

 

[uglygoat]

casks on the left...

i've been researching these milds, and really like the historical info i've found. in the book brad's mentioned and orfy's links.

i've been brewing nothing but milds this summer, and they've been a hit, more so with the non-hombrew drinking bmc crowd.

 

[Orfy]

Cask is on the right.

The one on the left is served from a keg under pressure with CO2 hence the smaller bubbles and creamier head. It's served colder and has less flavour.

The one on the right is served by hand pump with natural carbonation only. It is a much better pint (well half in this picture)

 

[rod]

bringing your mild mannered ale to the boil as i type. thanks for the recipe orfy

 

[Livin_in_the_Sun]

I'm new to brewing. My second batch was Papazian's "Cheeks to the Wind Mild" from TCJOHB. It's a simple recipe, below, but man was it good. Everyone who tried it liked it. Most people ended up having several. I'm almost out. I liked the idea of doing this one because of the basic ingredients. I figure it is something I can add on to and improve while learning how the different grains effect the taste. The next time I make it I am going to add one more ingredient. Any suggestions on what grains to add to it would be appreciated.


6lbs LME
1/2 lb black patent malt
1 oz Fuggles hops
English-type ale yeast.

 

[Orfy]

Some chocolate or crystal maybe

 

[Bob]

I agree with Orfy; I'd add 8 oz of 55-60L Crystal.

Bob

 

[MVKTR2]

What do ya know, I was sitting here drinking a pint of my own Sloppy Drunk Mild and i see a mild thread started by Orfy. Well I think I had actually looked through this thread before... but who knows. I'm posting the recipe below, but here's what I have to say about my version. It's a low abv, about 3.3% abv. My recipe features a whole 1.25#'s of crystal malts. When I get around to remaking this I'll probably split the difference in the lovibond of the caramel and go with 80 or 90 Caramel and reduce the volume by 1/3rd. Also I think it would benefit from being about .5% higher in abv as it seems to be a slight bit off some how and this would seem to help make it feel more full/rounded. I think a high mash temp is very important to this style to help with body, roundness of flavor, and overall mouthfeel issues.

Having said all that, my mild is an excellent quaffer that really taste wonderful with the dark caramel and roasted malts showing through especially as it warms with just a hint of hop flavor adding an earthy balance.

Now for the recipe. *The recipe is simple enough. It's Jamil's recipe with 1/2 lb carapils added.
Fermentables:
5# Marris Otter (Any British Pale Malt will do)
.75# Crystal 60
.5# Crystal 120
.375# British Chocolate Malt
.5# CaraPils
Hops:
.75 oz. Kent Goldings - 60 Mins.
.5 oz. Fuggles - 20 Mins.
.5 oz. Fuggles - 0 Mins.
Your IBU target is 17-20. Also if you want to keep it in style eleminate both late boil additions.
Yeast: Safale S-04 (pitched on approx 1 qt of yeast cake from Irish Red Ale)

Mash @ 158 degrees
Brewhouse Eff. 71%
O.G. 1.036
target F.G. 1.012

Just adding my .02!

Everone else, how are your recipes? Tasting notes? What would you do to improve them?

Schlante,
Phillip

Ps I just had a SA Octoberfest, and a Mild with dinner. Followed that up with a 3.4% abv breakfast stout. Don't feel a thing, could easily drive or pass a field sobriety test.... just in case SWMBO gives me one!!!! Gotta love those tasty low abv homebrews, give ya flavor and keep ya going!

 

[Grinder12000]

I just brewed up a Black Cat Real Lancashire clone and having never tasted a MILD I can not wait for it to finish.

3.5lb Extra Pale Extract

1.5lb Pale ale
10oz Chocolate Malt
6oz Crystal 60L
0.50oz Peated Malt

3/4oz Fuggle 60 min
1/4oz Fuggle 15 min

English Ale 002

 

[EricT]

Not to resurrect an old thread but I just brewed this 3 weeks ago and am drinking it now, never had a mild before but this is very tasy. Light but has lots of flavor.
LB OZ
76% 5 0 American Two-row Pale info 37 1
10% 0 11 Caramel/Crystal Malt - 60L info 34 60
8% 0 8 Caramel/Crystal Malt -120L info 33 120
6% 0 6 Chocolate Malt (US) info 28 35

.75 EKG at 60 and .23 at flame out
Ferment with WL 002