Crisp Dark Mild - Recipe Input

[UdonPete]

My Mild brewed on Saturday.
Where recipe says 300g coconut sugar was in fact, 100g of coconut sugar, 100g of Demerara and 100g of white inverted and slow cooked for a total of about 3 hours. Reversed the inversion with bicarb.

Mashed at 69 for 60 minutes. View attachment 863620

Interesting, not a conventinal dark mild but It will be interesting how it turns out

 

[Erik the Anglophile]

My Mild brewed on Saturday.
Where recipe says 300g coconut sugar was in fact, 100g of coconut sugar, 100g of Demerara and 100g of white inverted and slow cooked for a total of about 3 hours. Reversed the inversion with bicarb.

Mashed at 69 for 60 minutes. View attachment 863620

A bit crystal heavy for my taste,but seems like a decent brew. You can find some milds that were crystal heavy but most post ww2 milds seem to have been around 4-8% crystal.
Some flavour hops as a 20 min addition and/or a hopstand or whirlpool won't hurt, use a light hand though. You want a complimentary hop flavour not a dominant feature.
I've got a mild on tap right now that is pretty simple and nice:

Base 50/50 mix simpson MO/Vienna
5% Simpson dark crystal
5% Simpson chocolate
5%wheat malt
12% invert 3
Caramel colour to get it proper dark

Challenger bittering addition at 60min
Hopstand 0.75g/liter of homegrown "böle" hops.
1.035-1.008 20 ibu

 

[duelerx]

Except the whole premise is wrong, you can do all the stats you like but if the input is based on "what does well in US homebrew competitions" then the output is going to be garbage.

It's like saying that the correct way to make pad thai is based on the recipes that won the Best Thai Food in Germany competition and concluding that true pad thai uses sauerkraut.

If nothing else, basing recipes off competition winners will tend to select for "extremes", and the whole point of mild is that it's a very modest, ordinary beer, so "champion mild" is a bit of a contradiction in terms.

Lol this is spot on in the homebrew community

 

[cire]

There is only one rule for my Mild Ale, never serve it cold, 50F or slightly warmer. By all means store it lower if necessary, but give it time to warm or a short blast in a microwave

There are some fabulous Milds, others not so great, but I feel serving a Mild at any temperature where the beauty of the meld of dark malts and sugars are squandered, is just one reason why Milds are not fully respected.

 

[FranklinsBeerTower]

There is only one rule for my Mild Ale, never serve it cold, 50F or slightly warmer. By all means store it lower if necessary, but give it time to warm or a short blast in a microwave

There are some fabulous Milds, others not so great, but I feel serving a Mild at any temperature where the beauty of the meld of dark malts and sugars are squandered, is just one reason why Milds are not fully respected.

Amen. I tend to enjoy most of my English/Irish/Scottish ales on the warmer side (at least the maltier ones).

The krausen on the 1469 is THICC and gooey. Aromas coming through the airlock are enticing. Really excited for this one in a few weeks.

 

[Northern_Brewer]

I feel serving a Mild at any temperature where the beauty of the meld of dark malts and sugars are squandered, is just one reason why Milds are not fully respected.

Ditto for overcarbonation, it can utterly destroy the balance of most British beers, and the lighter ones like mild in particular.

 

[FranklinsBeerTower]

First samples of the dark mild after two weeks of bottle conditioning - absolutely loving the results. Nice, rounded crystal/caramel notes complimented by subtle chocolate and light roast coffee. A clean, low ester profile from fermenting the 1469 around 64-65F - I love this stuff and am officially making it my house strain for English ales. Overall light body, dangerously crushable.

Will be brewing this again. Cheers and thanks to all who provided input!

 

[FranklinsBeerTower]

First samples of the dark mild after two weeks of bottle conditioning - absolutely loving the results. Nice, rounded crystal/caramel notes complimented by subtle chocolate and light roast coffee. A clean, low ester profile from fermenting the 1469 around 64-65F - I love this stuff and am officially making it my house strain for English ales. Overall light body, dangerously crushable.

Will be brewing this again. Cheers and thanks to all who provided input!

Adding another photo from when the sun decided to come out - better representation of the beer’s color.

 

[Halfakneecap]

First samples of the dark mild after two weeks of bottle conditioning - absolutely loving the results. Nice, rounded crystal/caramel notes complimented by subtle chocolate and light roast coffee. A clean, low ester profile from fermenting the 1469 around 64-65F - I love this stuff and am officially making it my house strain for English ales. Overall light body, dangerously crushable.

Will be brewing this again. Cheers and thanks to all who provided input!

I use dry yeast pretty much exclusively now, but when i was brewing lots of british beers back to back, top cropped 1469 made it so ridiculously easy. Great yeast

Great looking mild !