Never heard of Boddingtons pub ale, is it only cask or something?
I think its the canned version of boddingtons they get in export markets - it's stronger than what we get here. I imagine it's still gash
Well I'll be. Just started Sutula's "Mild Ale" from the Classic Styles series the other day. He lists the average UK dark mild at 43 SRM and some are much darker than that.
Yep. Nitro canned. It's bland and boring, but I do enjoy it every now and then.
@iijakii
brewing this next weekend, but swapping the c60 with english special roast. Ive got WY1968 and WY1318 on hand. Any thoughts on one vs the other? I saw you used 1318 in yours but was still wondering
18 IBU or so.
New favorite beer.
Keg it at 5 days, and drink a gallon a night. Plenty fresh
Finishing up the last of my Continental run this month, but next month I've got two different Milds on the plate. I'll do another Pale Mild (this time super pale, basically using a Bitter grain bill, ie mostly Maris Otter and a touch of Crystal with some #3 invert, aiming for 8 SRM or so) that is basically a yeast prop batch, top crop into a Bramling Cross Bitter and I think I'll do an Oat Dark Mild. 42% Mild Malt, 28% Maris Otter, 11% flaked oats, 7% crystal, 7% #3 invert, and 5% chocolate malt. I'll see how it goes. I may opt to up the oats a little bit. Also going to aim a bit stronger, and go for 4.5% ABV or so. Between top and bottom cropping, I'll probably pull maybe 15-20 batches out of that initial Pale Mild (a few more Dark Milds among them, my house one already mentioned, and I'll do a wheat-heavy one too, and probably do one of Pattinson's recipes, haven't decided which) over the next few months.
That looks very good. I'd use a bit less chocolate malt (~2-3%) if going for an OG around 1.045 just to avoid unnecessary roast character. Have you tried brewers' caramel or sinamar to darken it? Carafa isn't traditional but maybe a small addition wouldn't go amiss.
That's about the OG I was aiming for. Brewer's Caramel doesn't seem to be available in the US (found one company that supplies to companies, may try and get a sample). Suggestion on making it? Sounds like it may not be too far off from making invert.
I wouldn't make brewers' caramel at home. It's not sweet or thick. Very plain in flavour and very very dark (1000+ SRM).
For caramel color I've used McCormicks available on Amazon http://amzn.to/1QDhUTQ it's not quite the same as brewers caramel though
Yeah it'll precipitate out in time
I'm not much in favour of E150 in general but I don't have much of a problem when it's used . Although I dislike its use in whisky more than in beer, I don't really know why I suppose it lends a sort of fake orange hue to whisky
Brewed something last weekend I called a "Dark American Mild" with stuff I had on hand. Similar recipe but just us 2row instead of MO, and I used more biscuit to make up for it. I also used a tad more pale chocolate, and a touch less crystal because I didnt have enough. Then I whirlpooled a couple ounces of fuggles. Oh yeah, also bumped it to 3.9 instead of 3.2.
The less crystal and more pale chocolate is really noticeable. Made it a touch too dry feeling. Still delicious, but now it's just not as quaffable somehow. There's a slight harshness from the roasted grains that lingers. It is only 7 days old, so maybe it'll mellow some in time. I brewed 10 gals of it so we'll see how the second keg looks .
Mindless ramble I guess. Really has nothing to do with this thread besides don't fear the crystal, I guess.
Sounds like a great brew. Does it still fir the English mild category?
My next brew I'm joining the English mild appreciation soc.
It's similar enough that I'm sure it does, yeah. I've still never had another example than my own, sadly.
Definitely brew a dark mild, they're amazing. I think for now it's my favorite style.
Brewed something last weekend I called a "Dark American Mild" with stuff I had on hand. Similar recipe but just us 2row instead of MO, and I used more biscuit to make up for it. I also used a tad more pale chocolate, and a touch less crystal because I didnt have enough. Then I whirlpooled a couple ounces of fuggles. Oh yeah, also bumped it to 3.9 instead of 3.2.
[snip]
Mindless ramble I guess. Really has nothing to do with this thread besides don't fear the crystal, I guess.
I wonder how close American pale ale malt is to MO? I've got about 15 pounds left in the bucket.
Love the resurgence of this thread. Gotta keep it up!
Post your beer results when you do brew one, Gavin!
Milds will result in you being in debt to the beer gods for beers you may never brew.
I wonder how close American pale ale malt is to MO? I've got about 15 pounds left in the bucket.
This one sure is a lot darker. Still brown on the edges but black everywhere else.
Damn I love these beers.
This is an old thread, but if you still check Iijakii, if you ever get up Seattle ways, you NEED to check out Machine House Brewery and try their mild. It is the dog's bollocks. The other beers are good, but the mild is ambrosial. They are real ale with cask engines.So glad I did 10gals on this batch. Keg feelin a bit wobbly already..
I brewed one using Golden Promise, Premium Caramalt, Heritage Crystal and DRC. Turned out very well. The DRC, when used in higher amounts, does lend a smooth roastiness, which plays well in many darker styles. I am a bit miffed about the ABV, reaching 5.3%, but other than that, all good.
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